Thanks !
I hate to give up that skillet, if I don’t have to! When I price the same one now, it’s about double what I paid for mine, way back
Actually, some years ago I had surgery on my wrist and lifting that thing is a real effort, but it’s still a great skillet
There is nothing as good as a cast iron skillet for almost any type of cooking. I still have the one I received at my wedding shower over 46 years ago. I also have several of various types and sizes from my grandmother, mother, and in-laws. My grandmother made her southern pecan pies in a black iron skillet. Best pecan pie you’ve ever eaten!
If there is no cracks in the skillet, scrub off the flakes and burnt spots, re-season the pan according to Lodge’s instructions, and it should be good to go!
https://www.lodgecastiron.com/discover/cleaning-and-care/cast-iron/all-about-seasoning