I have a love hate relationship with cast iron. No matter how well I season or what seasoning process I use most of my cooks leave gobs of stuck layers of residue. There is so much stuck on gunk that I end up using salt and elbow grease to get it off which inevitably destroys the seasoning. It's burned on food and flakes off so it can't be left or it will ruin future cooks.
Case in point - I bought a brand new lodge griddle and spent a couple of hours heating and coating it in the oven. It looked perfectly seasoned and was slicker than snot. I slapped the griddle on my woo2 to sear some steaks. The steaks left huge black raised rings where the steaks were cooked. I spent ten minutes chipping off the rings and using salt to clean the griddle. I'm back to square one with seasoning now after hours of effort with the original seasoning.....
I'm not sure how cast iron is consider "no stick"...It doesn't matter if it's a brand new pan or one that's thirty years old and been handed down. I greatly prefer coated enamel but regretfully it can't hand as high of heat.
Anyone know what am I doing wrong or am I chasing a unicorn with cast iron?