Bought Lodge deep skillet and shallow skillet that can be a lid/top .
It was already lightly seasoned , used per directions and they wouldn't get slick black like my Grannys old pans .
Did some research - more than one innerwebber expert said grind off old seasoning - went to lowes depot got grinding wheel - ground down inside to bare metal and smooth seasoned it - put in oven per directions - came out -ok- .
Used it cleaned it according to directions , starts getting black/well seasoned then seasoning peels here and there . Do more research ''always use solid'' like lard they mean -had been using olive oil .
Used crisco lard to season the damn thing 2-3 times a week --fighting it -- I bought the things to cut down on dishwashing -why am I fighting these skillets .
Not heating it up too hot or too fast . not getting them wet - no soap of coarse .
I have them in the oven right now on 375* waiting for the hour to pass - any help/advise to keep me from turning them into steel shooting plates .
