New here, and hope this is an appropriate question to ask (it's not really a review).
I'm struggling to cook with cast iron. Most other people seem to like it. I'm just not getting it and suspect I'm missing something or doing something wrong.
I have an older Lodge pan that lost it's seasoning. I re-seasoned it based on directions from the Lodge site. It lost it. I re-seasoned it. It lost it. I tried the high-temp seasoning with flax seed oil. This took some time. The pan was fantastic looking. It lost the seasoning. I've tried other techniques and had the same result.
I decided there must be something wrong with the pan. Went and bought a new, pre-seasoned Lodge 12" inch pan. I've used it 3 times - twice for steak, once for bacon. I have never put soap in it. I cooked steak the other night and did not clean out the pan. The next morning I warmed it up and wiped out the grease with a paper towel. I let it cool and then put in some water and used a veggie scrubber to clean some stuck-on stuff from the bottom. Rinsed the pan and dried it. Seasoning was gone - I was staring at (what appeared to be) bare metal. I put it on the stove and wiped a little oil into it, then wiped it dry. It looks fine now. But it's not seasoned - it just has a thin coat of oil on it.
A little more info: the food I cook in these pans comes out great. I use oil and don't have bad sticking. No issues with the actual cooking. I am putting salt directly into the pan when I cook steaks, but can't imagine that's an issue.
I just can't figure out why the seasoning comes out so easily. Given that I can get similar results with stainless pans (they are stickier), I just don't see how CI that it's worth the hassle. Am I stupid? Doing something wrong? Missing a step?
Thanks for any feedback.