I’ve been using this a couple times a week, I still use the regular PTFE skillet for omelets (my most skilleted food) because, sloped sides. I mostly use this for steaks and burgers, and a couple times for mushrooms & onions, and a couple times for eggs and cheese. Here’s how it looks now:

Thats about right,I think. The lighter parts aren’t unseasoned, they’re just less seasoned. A single burger or steak will season more in the middle. Two burgers or steaks will season more side-to-side like this.
It is decidedly non-stick. Today I made eggs and used a rubber spatula to slide them out, just like if it were PTFE.
This is an excellent skillet. That being said, for steaks, burgers, chicken, etc, I don’t see any advantage over a Lodge or Wagner. And you can usually find a used one of those by hitting up a few garage sales, it shouldn’t take more than a couple weeks. I don’t think that is anything against one of these; rather, it highlights what an incredible value an inexpensive cast iron skillet represents. If you want cast iron, you don’t have to pay high prices to get quality. The quality is in the iron itself. The extra is for the style and the finishing.
Thats about right,I think. The lighter parts aren’t unseasoned, they’re just less seasoned. A single burger or steak will season more in the middle. Two burgers or steaks will season more side-to-side like this.
It is decidedly non-stick. Today I made eggs and used a rubber spatula to slide them out, just like if it were PTFE.
This is an excellent skillet. That being said, for steaks, burgers, chicken, etc, I don’t see any advantage over a Lodge or Wagner. And you can usually find a used one of those by hitting up a few garage sales, it shouldn’t take more than a couple weeks. I don’t think that is anything against one of these; rather, it highlights what an incredible value an inexpensive cast iron skillet represents. If you want cast iron, you don’t have to pay high prices to get quality. The quality is in the iron itself. The extra is for the style and the finishing.
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