mkr5000 wrote:

> I have all sorts of cast iron and I've tried everything (seasonng etc)
and don't get how people get a non stick surface.
very low temps maybe? haven't tried that yet.

Main thing is NOT to clean them all so well.
I've got cast iron, pyrex dishes, stainless steel pans and a wok that
are not supposed to "season" but they are now. Don't try to scrub things
perfectly clean....leave some of the residue on them.
Eventually, you end up with non-stick.

Gary