From what I’ve read, the old American-made skillets were polished smooth, and the new Chinese ones are a bit rough, making them stickier. When I swore off teflon, I went to an antique shop and paid about $10 for an old 8" one with no lid, already seasoned. With a random stainless lid, it works fine for frying, and my wife made cornbread in it. I wash it about once a week.
Robert Nowall Premium Member almost 8 years ago
See what I meant? It was too high maintenance for me to handle. Besides, the smoke set off the smoke alarm…
miscreant almost 8 years ago
You can buy pre seasoned cast iron now.
grainpaw almost 8 years ago
From what I’ve read, the old American-made skillets were polished smooth, and the new Chinese ones are a bit rough, making them stickier. When I swore off teflon, I went to an antique shop and paid about $10 for an old 8" one with no lid, already seasoned. With a random stainless lid, it works fine for frying, and my wife made cornbread in it. I wash it about once a week.