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Rant: The electric coil stove ruined my perfect pan seasoning
I moved to an apartment in Portland last month with one of those glass top electric ranges. My Lodge skillet looked like garbage after 3 weeks, patchy and dull. I blamed the pan, thought about stripping it and starting over. Then I borrowed a portable induction burner from my buddy Mike and did the exact same cooking routine. Night and day difference, the seasoning built back up in 2 sessions. Glass tops just don't hold heat steady enough for cast iron, plain and simple. Anyone else fight this battle, or do you just accept the ugly pan and move on?
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