Afternoon! I have a cast iron grill pan (http://www.lodgemfg.com...), which I love, but I'm having a hard time keeping it seasoned. I've been working at it the same way I seasoned my cast iron skillet (which is doing great), but this grill, not so much. Should I strip it and start over? Any tips for keeping it seasoned (verses the skillet? I'm assuming the ridging is part of the problem). Thanks!
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