Hello everyone, I've bought a cast iron skillet recently.
It was pre-seasoned at the factory and I was told non-stick, but as soon as I used it to heat up flatbreads, they stuck to to it straight away. I've used it 5 times max, cleaning it with very little soap, trying to unstick the bits of bread with a plastic brush. I've also dried it thoroughly after cleaning and applied olive oil when storing it away.
I also tried to reseason it once in the oven, but it didn't make any difference.
Long story short, in spite of being nearly new it looks pretty rubbish.
What am I doing wrong?
Or are cast iron skillets just not good as non-stick pans?
I am trying to stop using the usual Tefal/Teflon, but everything I've tried has been a total disaster. My last attempt before the cast iron were two kind of ceramic pans, again after 5 usages max they were good for the bin!
It was pre-seasoned at the factory and I was told non-stick, but as soon as I used it to heat up flatbreads, they stuck to to it straight away. I've used it 5 times max, cleaning it with very little soap, trying to unstick the bits of bread with a plastic brush. I've also dried it thoroughly after cleaning and applied olive oil when storing it away.
I also tried to reseason it once in the oven, but it didn't make any difference.
Long story short, in spite of being nearly new it looks pretty rubbish.
What am I doing wrong?
Or are cast iron skillets just not good as non-stick pans?
I am trying to stop using the usual Tefal/Teflon, but everything I've tried has been a total disaster. My last attempt before the cast iron were two kind of ceramic pans, again after 5 usages max they were good for the bin!
Last edited: