Appreciation post

[u/Mountain_Elk_7262]

Just wanted to say thank you to all who are on this page, I've cooked with cast iron for years, and for years my eggs have always stuck a bit. I learned through this page that carbon build up is a thing and it is not, in fact, the seasoning.

I wish I would have posted the picture of my kitchen sink after scrubing just 3 of my pans, it was a black, greasy mess. I was greasing over the carbon everytime I would "wash" it.

This morning I made scrambled eggs, and not a single spec stuck. There was a little bare metal showing after scrubbing everything down, but it doesn't seem to have effected the non stick characteristic of the pan at all.

I love this page and I love cast iron, looking forwards to scrubbing down the rest of my collection.