Bests & Worsts Reviews from Amazon

I was worried the rough surface would cause sticking, but i have found it to be a non-issue. The pre-seasoning has some issues though. Its not hard to fix, but I don't think anyone should uses these pans as is. If you wipe a clean towel across it you will notice there is a black film. This is not how cast iron cookware should be. What you really need to do is: 1) Scrub the pan thoroughly in hot soapy water with a green scrubby or steel wool to wash off any residual oil and black film 2) Wipe the pan dry with a dry towel. 3) Heat the pan on your stove top to warm it up and make sure its totally dry. 3) Wipe a thin coat of oil all over the pan. (any cooking oil is fine) 4) Wipe as much of the oil off as you can with a dry paper towel. What you want is an ultra thin coat of oil. 5) Bake the pan at 400-450 degrees for at least an hour, then let the pan cool inside the oven. You should now have a well seasoned pan. If there is any black residue when you wipe it with a clean towel repeat the steps above, but it should be good to go after just one seasoning.