Cast-Iron Skillet- am I using it right?
I just bought a Lodge cast iron skillet. I could be wrong, but I thought this would be a great substitute for a nonstick pan. I thought that as long as you season and care for it properly it would be just as good or better. However, I have been using it the past couple days- made a fried egg and then some potatoes w/ garlic- everything stuck! The food didn't come off easily and I wasn't happy. Am I doing something wrong?