Hello,

I just received a Lodge cast iron pan of the pre-seasoned variety. I
was wondering if there were other folks who've been using these
pre-seasoned pans and how they've found them to be. I'm new to these,
and to cast iron in general.

I can see two spots on the pan, near the handle and on the top of the
rim, where the pre-seaonson coating doesn't seem to have landed, or has
been chipped off. Should I be concerned? I'm wondering if this coating
settles in once the pan is heated a few times, or if I should be
worried about it slowly coming off in my bacon and eggs...

Many thanks for any help!

sally