Shoutout to the cheap lodge skillet that changed my mind about preseasoned pans

I was totally against buying a preseasoned cast iron pan for years. Thought it was just a gimmick and real seasoning takes months anyway. My buddy Jake in Denver swore by his Lodge that he bought at Target for $25. He said just cook bacon in it a few times and it's good to go. So I grabbed one last month after my vintage Griswold cracked on me. Cooked some cornbread in it last weekend and nothing stuck to it at all. I still think old school seasoning is better long term but honestly for $25 it's hard to beat. Has anyone else had a preseasoned pan actually perform right out of the box?

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angela_kelly19d agoMost Upvoted

Totally feel you on that. I was the same way, thought preseasoned was a scam til I grabbed a Lodge on a whim and it worked way better than I expected. Cornbread came out perfect first try, no sticking at all.