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Hey everyone! Back in February my wife and I decided we wanted to start using cast iron, so we picked up a Lodge. We seasoned it and have been using it several time a week for several weeks now, but it's still got that rougher surface as opposed to the nice, smooth and shiny surface I see around here. I think the surface has gotten better since we first used it, but it's still not that complete nonstick surface.
Is it a matter of how we seasoned it? Or is it a just a matter of patience, time, and constant use to help build up that seasoning layer?
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- 2 years ago
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- reddit.com/r/castiron/co...