Tomato sauces weaken the non-stick seasoning on my main cast-iron skillet, but frying bacon in it once a week repairs any damage.
My best-seasoned skillet is the one I only use for cornbread, fried eggs, and grilled cheese, since I only cook with oil there.
A good seasoning is something you build up over time: when you first season a grey skillet, it looks unusable for a time, but keep cooking oily foods in it and it will blacken up.
The nice thing is that since it's metal, you can use metal utensils. And if something is badly burned on enough that normal soaking and scouring won't remove it, you can scrape it out with metal tools.
My best-seasoned skillet is the one I only use for cornbread, fried eggs, and grilled cheese, since I only cook with oil there.
A good seasoning is something you build up over time: when you first season a grey skillet, it looks unusable for a time, but keep cooking oily foods in it and it will blacken up.
The nice thing is that since it's metal, you can use metal utensils. And if something is badly burned on enough that normal soaking and scouring won't remove it, you can scrape it out with metal tools.