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My 12-year-old cast iron pan finally showed its worth at a church potluck
I brought my usual cornbread to the St. Mark's fund raiser last Sunday and someone asked how it got that perfect crust. I used the same beat up Lodge skillet my dad gave me in 2012, never babied it, just cooked bacon and cornbread every week. It took a full decade of use for the seasoning to hit that nonstick sweet spot where nothing sticks. Has anyone else found that older cookware beats new stuff no matter how pricey the coating is?
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