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I have to disagree with Charmie. My 10" cast-iron skillet is now beautifully seasoned and as long as I don't use too high a heat, nothing sticks. Not eggs, not spilled bits of cheese from a grilled-cheese sandwich, nothing.

I melt a lil butter before cooking eggs, but I think the heat level is crucial; too low and your food might get soggy, too high and blammo, everything welds right on to the pan. But particularly with eggs, sticking is a sign that you're cooking them on too high a heat, IME.

After cooking I use hot tap water and a "dobie" nylon scrubber or a stiff-bristled plastic brush. I then usually add a very light coat of oil (I really like coconut) while the metal's still warm and hang the pan up with the inside facing the wall so no cat hairs or anything stick to the oily surface :LOL
 

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I wanted to add that although I followed the standard advice of "grease lightly and bake upside down" several times, what really seasoned my pan wonderfully was cooking lots & lots of greasy foods in it. Pumpkin seeds toasted in coconut oil, fried eggs -- we ate a lot of fried eggs for about a week, LOL -- grilled cheese sandwiches, vegetables sauteed in butter, bacon, hamburger. After that, it was really nonstick & things washed off beautifully.

If I were to start seasoning a new pan & didn't feel like tempting Fate in the form of a clogged artery, I'd probably do the oil-lightly-and-bake every night for at least a week before using it. Maybe 2.

And DH (the dishwasher at our house) knows not to let my pan touch soapy water, under threat of conniption :LOL
 
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