Unfortunately, when I moved out of my parents house, I left my 3 Griswold skillets behind, and haven't had the time to retrieve them
When I moved into this apartment, the old tenants left behind a less expensive Lodge brand skillet that was pretty much neglected. So after cleaning up all the rust and nasties, I seasoned it twice in the oven with olive oil at 400 degrees for 1 hour both times. The seasoning had darkened quite a bit, but still wasn't black, but I decided to try it anyway.
Today I cooked some steaks up on it. They did stick a bit but not too bad. After I was done there was a good amount of burnt on crap that I still can't get off. So I'm thinking I'm going to have to sand this thing down again and re-season it again
Unlike my Griswolds which all have smooth cooking surfaces, the cooking surface is rough on this skillet, and from what I'm reading about these Lodge skillets, the rough surface is the culprit of the sticking. I've heard sanding them smooth will help a lot, but I guess it risks cracking the pan or something.
Anyone have any suggestions on what I could do to this skillet to make it somewhat usable? Sand it and hope it doesn't crack? Recommendations on what to season it with? Get rid of it and steal my Griswolds back?