Re: Removing non-stick coating to salvage a pan?

On 2008-03-05, Lou Decruss <Me@xxxxxxxxxxxx> wrote:
For cooking meat on high heat there's no difference. But try
making eggs in a new Lodge pan.

I'm with you, Lou. All that stuff about cast iron seasoning is nonsense.
I clean mine with a tad bit of detergent and a brush and wipe it dry. Works
just fine the next time. Like you say, the big diff is the finish. My large
Wagner skillet has a smooth ground finish on the bottom. Lodge pans look like they
were cast on the beach.


nb
.