Review on Lodge L8SK3 10.25-Inch Pre-Seasoned Skillet by Matt Estrada

I was concerned that the rough surface might stick, but I found that wasn't a problem. However, preconditioning has some problems. It's easy to fix, but I don't think anyone should use these pans as is. If you wipe it with a clean towel you will notice a black film. This is not how cast iron cookware should be. What you really need to do is: 1) Thoroughly wash the pan in hot, soapy water using a green washcloth or steel wool to remove any remaining oil and black films. 2) Wipe the pan dry with a dry towel. 3) Heat the pan on your stove to heat up and make sure it is completely dry. 3) Wipe a thin layer of oil all over the pan. (any vegetable oil will do) 4) Wipe off as much oil as possible with a dry paper towel. What you need is a wafer-thin layer of oil. 5) Bake the pan at 400-450 degrees for at least an hour and then let the pan cool in the oven. You should now have a well-seasoned pan. If black marks remain after wiping with a clean towel, repeat the above steps, but after a burn-in, it should be fine.