> 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.