Originally Posted by
Abe_Froman
I've thrown in the towel on cast iron. I liked the idea of it farm more than it's performance in practice. The stupid 'seasoning' thing lasts about exactly once use before flaking off. I even took to leaving it season on the gas grill for 5 hrs outside lol.
Cheap oven safe nonstick pans from here on out.
You're doing it wrong, something anyway. I have 3 different cast iron pans and love them all, but most of all the 10" pan that was my grandmother's, with a smooth cooking surface. I usually use peanut oil or butter during cooking, then clean it off with a stainless steel mesh (chain mail) scrubber and water, and wipe with a very thin coating of peanut oil before hanging back up on the wall.