I know everyone keeps asking about cast iron skillets, and there are different opinions about how to get your pan there.
Not having grown up with parents or grand parents who used cast iron, I have no idea what I'm aiming for. My pan is much more nonstick than it used to be, but am I there yet? There some rough spots and some smooth and shiny spots, leading me to suspect I'm not done seasoning. But it's been a long time involving a lot of fried chicken and bacon, so my boyfriend said maybe I just have a poorly made pan.
Does anyone have a great photo of what the inside of a well-seasoned pot should look like? Or should I just be content that I'm able to fry an egg in it without the egg getting stuck?