Depending on the shit, if it's seasoned right yes it's not technically totally non-stick, but one trick is make sure it's hot before adding fat/oil. E.g. for cornbread, I'll heat the pan with the oven, then add butter and swirl it around good, then the cornbread batter, and it just pops right out like poop from a goose, just amazing.
Depending on the shit, if it's seasoned right yes it's not technically totally non-stick, but one trick is make sure it's hot before adding fat/oil. E.g. for cornbread, I'll heat the pan with the oven, then add butter and swirl it around good, then the cornbread batter, and it just pops right out like poop from a goose, just amazing.
I do add olive oil every time I use the pan, otherwise it's dry. It never has a good sheen like I've seen "properly" seasoned pans to have!