Originally Posted by justplainbill
I do not think it was your seasoning. In the case of my Lodge preseasoned cast iron I found the Lodge seasoning to be suspect from the outset. reseasoned as described in my prior post. Contrary to conventional wisdom I find that cast iron distributes heat so well (evenly) that it can be seasoned on the stove top.
i had a really good look at the pan yestersday and it looked disgusting. it's even started to spread to the sidewalls so i can only assume that the seasoning is coming off cos it's a much lighter shade. but i don't understand why the pan still works. robo suggested i try cleaning it out with salt. i'll try that this weekend when i have some time but if it doesn't work
can seasoned my pan evenly on my stove as it's electric. sometimes i think the stove itself is the culprit. if you leave your gas stove on say #2 the pan is meant to remain at that level of heat but when i leave mine on two on the flat top, the longer it's on, the hotter the pan gets so something is not quite right. there might be more to iron pan not being compatible with flat tops than just the scratches it might cause. unless of course people come in and say they have no problem whatsoever with their cast iron on their flat tops.