[Ditter]

I bought a cast iron pan in ‘58 right after we married. I seasoned the pan again and again but almost every time I used it it needed to be seasoned again.

I finally figured out that if I only fried or roasted meat in it never needed seasoning again. If you cook something like beans or anything with water or tomato sauce in it the seasoning will come off and you will have a metallic taste in your food.

[NorthstarMom]

Well, I never figured out why my cast iron skillet needed to be seasoned over and over while my cast iron griddle has stayed perfect.

You solved it for me. The griddle is always for fat/greased foods-fried eggs, grilled cheese, bacon, etc. I’ve used the skillet for all kinds of foods, including sauces.

[Marie]

Thanks for the warning! I’d be very mad at myself if I ruined all the hard work! O.O

[kalee]

We inherited my husband’s grandmother’s cast iron, skillets and a griddle. She got them as wedding presents in the 1920s so they are well seasoned.