I actually machined, de-oiled, and polished a cast iron skillet I bought in the the supermarket. After seasoning with flax oil it was effectively non-stick. I w

I actually machined, de-oiled, and polished a cast iron skillet I bought in the the supermarket. After seasoning with flax oil it was effectively non-stick. I would use a single pat of butter for 3-4 eggs. Regular use with heat control and edged steel spatula are essential to maintain seasoning. Also make sure helpful people don’t try to wash it in the dishwasher. I would just wipe it out with a paper towel and soft salt, sometimes heating it the oven with a bit of oil to restore surface smoothness. I also have a ca 1875 Swedish manufacture cast iron skillet which didn’t seem to need any machining. Cast iron doesn’t seem to work as well on electric stoves: Temperature control is problematic. Perhaps induction heating would be more effective?