100% I was struggling the first month or so then just switched to Cast Iron only and things got so much better. The two pans on the middle rack (unknown cheapo and a Lodge Double Notch from 1950s) get the most use and they have a incredible seasoning. But, they get used everyday sometimes multiple times a day
My daily user is a 100 ish year old Wapak 10. It was one of the first pieces I bought, and I overpaid for it back then cause I didn’t know any better…but I’ve used it a ton, and it takes everything I throw at it. I do sometimes to things you’re not supposed to, like tomato sauces, or vinegar reductions…so it doesn’t look like a showpiece, but the cooking surface is great.
Yeah, that really should do it…most of the time, “just cook with it” is the solution. You got a pic you can share to show us what’s going on?
100% I was struggling the first month or so then just switched to Cast Iron only and things got so much better. The two pans on the middle rack (unknown cheapo and a Lodge Double Notch from 1950s) get the most use and they have a incredible seasoning. But, they get used everyday sometimes multiple times a day
My daily user is a 100 ish year old Wapak 10. It was one of the first pieces I bought, and I overpaid for it back then cause I didn’t know any better…but I’ve used it a ton, and it takes everything I throw at it. I do sometimes to things you’re not supposed to, like tomato sauces, or vinegar reductions…so it doesn’t look like a showpiece, but the cooking surface is great.
I do a lot of the “no nos” since I only use cast and have had no issues