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?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)