First of all, I am amazed at a cast iron thread without rabid fingerpointing and angry replies. Bravo humans, bravo. I have a lodge as my daily driver. Earlier this summer, after reading some advice, I sanded all the carbon and junk off. Did a basic seasoning with olive oil in the over, twice. And it has been nonstick and easy to work with. I do agree it is weighty, my MIL has an older pan, idk what brand, but it is much lighter and thinner. If/when I go for new pan weight will be my main concern.
First of all, I am amazed at a cast iron thread without rabid fingerpointing and angry replies. Bravo humans, bravo. I have a lodge as my daily driver. Earlier this summer, after reading some advice, I sanded all the carbon and junk off. Did a basic seasoning with olive oil in the over, twice. And it has been nonstick and easy to work with. I do agree it is weighty, my MIL has an older pan, idk what brand, but it is much lighter and thinner. If/when I go for new pan weight will be my main concern.