Cast iron aficionado here...we only cook in cast iron, glass, or stainless. We've retired the non-stick Teflon junk to the trash can. Just FYI when re-seasoning your pans, you'll need to find the smoke point of your oil that you're using and then go about 25 to 50 degrees beyond that so that the oil polymerizes to the pan. The polymerization of the oil is what creates the non-stick effect of a well seasoned pan. I'll typically do 3 coats of this process before using the skillet...this is also a one time thing to do. After that, simple water and soap (if needed/wanted) and the pan will clean right up.
FYI, your one skillet is actually the hinged lid to a set. It's a BSR (Birmingham Stove & Range brand).
FYI, your one skillet is actually the hinged lid to a set. It's a BSR (Birmingham Stove & Range brand).
