I have been using my #10 Wagner (60's) for about a year (it was cleaned up a year ago) and have good seasoning layer. I use mostly lard, but also olive oil and coconut oil for cooking. Mostly I use it for breakfast, eggs and toast with no problems of sticking (if I use oil)
When I cook some items, like pork chops, or fry bananas, for instance, the surface gets really sticky - so I have to use salt method or boil water method to clean it before next use. Otherwise, eggs will be torn apart!
However, if I want to cook, say my bananas before my eggs, a real sticky surface develops, and really makes it hard to cook the eggs.
Any suggestions on how to prevent the surface from getting sticky so I can cook several things without having to do major cleaning between items?
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