I’ve been cooking on cast iron for years. I have a nicely seasoned 6" Griswold my mom gave me, and a fajita pan I picked up at a yard sale (with the wooden platter) for $2 that is slicker than snot on a doorknob. But nearly all of my cooking is on a Lodge skillet that I bought before they started pre-seasoning them.
Now, the Lodge pan is pretty non-stick. But for years I’d use a brush to get the crusty bits off. (Of course I never used detergent/soap.) It’s not as slick as the Griswold or the fajita pan. So after reading that link I’ve stopped using the brush. As it happens, I have a Coleman Turner that I picked up as a set (with a spoon and a fork) at Rite-Aid (or Thrifty Drug). It’s cheaper than the turner in the quoted link, and does have the flat edge; so it should fill in the roughness over time.
I mostly cook bacon in the pan, often followed by potatoes and/or eggs. Steaks are another favourite. Last night I cooked some burgers in it (which I’ve done before, but not so often now that the SO is living with me – she often doesn’t like ‘heavy’ food), and I’m thinking that maybe the beef grease and crusty bits make a better seasoning than piggy. Any thoughts?
Since this thread was started, I think the pan has gotten slicker already.