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
a space just for me!
Just posting to get more people on the Page. This is actually my set up just before I started moving it
I just cook with them then when done use salt to get all the hard shit off the pan then heat up on the burner and wipe some oil on. Then let it cool and put away
I get to do the first post! hopefully more people will come here's my collection
things are a little less Rocky here in the Midwest ..
And to think this was taken 30 days I to a drought