Sent by VanessaEditor: I can think of two things that might be going on here. First, if you started with a new, unseasoned cast iron skillet, it can take a good while before it becomes truly nonstick. Even pans that come pre-seasoned can take some time to get into a groove. In this case, be patient with it and use a little extra oil in your cooking.
Second, be sure that you're re-applying a thin coat of oil to the pan after you clean it. This helps protect the metal and improves its nonstick super powers.
Here's the full post: How to Clean a Cast Iron Skillet
Readers, what other suggestions do you have for keeping cast iron well-seasoned?
(Image: Emma Christensen)