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Cookware

Help with Lodge cast iron skillet surface burn

HFH | Mar 28, 202008:51 AM     10

I’m a novice cast iron user, though I have an old cast iron skillet of my mother’s she also used as a Dutch oven (it says ‘Chicago Foundry’ on the bottom). It’s surface is so smooth, but eggs stuck to it, so I bought a new Lodge cast iron skillet for my husband who likes to cook eggs (that don’t stick). I was surprised that the surface was so rough and it didn’t work at all for eggs. I seasoned the new one and the old one, before we tried fried eggs, but eggs were a mess in both. Yesterday I cooked a marinated flank steak on ‘high’ in the Lodge and now have a burned on crust (probably the sugar from the marinade) over half of it. Scrubbing and scraping didn’t work. HELP. Am I just a CI failure? I’ve included a picture of the Lodge with burned on stuff and a picture of old Chicago after reseasoning it.

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