Denise~* wrote:
>
>> I recall using a cast iron skillet many years ago and not being
>> impressed because it was too heavy and got rusty. As a young man, I
>> probably didn't treat it right. The new Lodge skillets are
>> preseasoned and don't seem so challenging to take care of. So I am
>> willing once again to try it out.
>
>
> Pre-seasoned. Hah.
>
> It's not hard to get them truely seasoned, you just have to remember to
> dry out & reseason after each use.
>
> I luckily inherited my grandma's wonderfully seasoned 50+ year old cast
> iron. After each use I scrub under hot water, dry with a paper towel,
> put on a warmed stove top & rub the inside with some crisco, then turn
> off stovetop.
>
> P.S. Lodge is just fine, but I'd buy at Walmart, rather than ebay. Just
> think of what the shipping would cost you.

Or try your local hardware store. The one's around here all carry cast
iron cookware, mostly Lodge brand. And ditto on the reseasoning--that's
exactly what I do with mine after each use. Mine's a Wagner (originally
seasoned by my Mom 25 years ago when I went out on my own), but I
seasoned up a Lodge for a friend of mine a few years ago and it seems to
be working fine for him.

BK