So after reading a thread earlier about the cast skillets and went out and bought a Lodge. "Pre seasoned" my ***. I went out to make some bacon egg and cheese samiches, no problem right? No.. everything but the damned bacon stuck to that joker, esp the bread. I thought "seasoning" was supposed to keep it from sticking. They turned out OK, had to toss the bread and just put some regular white bread on them, bacon turned out great. So.. what did I do wrong? I even put pam and butter in the pan before each item that went in there, am I just spoiled by stainless and non stick? I also checked out the site below and it basically threw everything I was ever told about iron skillets out the window. Says you should wash them, that pre seasoned pans just have wax on them ect. Check for yourselves. Cast Iron Pans Thanks for your input in advance!