Why I love cast iron!

[Mr Evilwrench]

Got m'lady a set of Lodge a while back, and she's now seasoned them (properly) and started using them. I fear them, and continue to use the polytetraflouroethylene coated ones.

 

[danielson]

MMM.... Burger on a cast iron pan... Cant beat it...

 

[JetGirl]

Our 12" skillet just came out of a 4 day flax seed oil treatment looking better than ever. We've only had the chance to cook one meal with it, but so far so good. We also have an enamel coated iron dutch oven after watching a few episodes of Cooks Country on PBS. We love the dutch oven & were considering a set of enamel iron cookware to replace our 15 year old "no stick" cookware. If the flaxseed treatment works as well as described in the link, we'll save the $$$ and buy the standard iron withoutworkout enamel...

Yeah, I used the info in the link for mine, and they've been perfect ever since! (Thanks, HeadlessRoland!)
Here's the smallest piece that I use the most (I use it at least half a dozen times a week)...
I pretty much just tip the pan to slide stuff out or shuffle/toss to flip things over. Nothing sticks.
It's AWESOME.

 

[Hexlobular]

I've got a Wagner skillet and the drip-drop roaster with a lid that fits both pans. The insides of each look like glass. The best thing I like is the nice, even heat. Maybe my children will enjoy them when I'm gone.

 

[ocsdor]

For the record, I wash mine all the time with Dawn soap and a scrubber with no problems. While I wash them, I have the oven warming to 350F. I (immediately) wash, wipe dry, put a light coat of olive oil on the whole pan, put them in the oven, and turn the oven off. The heat from the oven causes the water to evaporate, and the oil that was resting on top of the water now seeps into the pores of the pan.