Cast-iron..Everything everything sticks
Bought a cast iron griddle, it was a lodge brand, came pre seasoned. My pancakes stick, eggs stick, hash browns stick....breakfast was ruined! What am I doing wrong, people swear by cast iron and, I'...
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If your Lodge pan is made recently, it has an as-cast cooking surface. The old-time pans had a smoother surface, because the factory machined the rough iron before shipping it. This is expensive, and they stopped doing it. If you want to get back to that type of smooth surface, pull out your trusty angle grinder and attach a 180 grit flapwheel. Put on ear, eye, and hand protection and grind away at that inside until it is nearly polished. Then clean it (and yourself) well, and season the pan with the Crisco and grill method. When you are done you will have something that looks like the photo below, which is a pan from China that was rough as a cob inside before I performed the described ritual. Now it is pretty much non stick. A little oil and some salt under the eggs, and they slide right out.
