I was a bit unnerved by the segment on the dangers of nonstick cookware on
Fridays 20/20. Anyone manage to get a matte black enamel cast iron skillet
nonstick? The matte black enamel is somewhat porous, and can be seasoned to a
degree. I was just wondering how nonstick it becomes with frequent use. I know
it's easier to season raw cast iron, but I do like the non reactive properties
of enamel.