Brett Andrzejewski wrote:I found a Wagner cast iron skillet on Craigslist locally. I just had to drive to pick it up, no shipping and handling.
I also have been painfully working with a non-machined cast iron skillet. After about 3 months of cooking (mostly greasy foods and a flat stainless steel spatula) the surface is getting pretty smooth. I can get eggs to not stick, but they don't slide around just yet.
Does it require any pressure from your stainless steel spatula to work a Loge skillet smooth?
