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Okay, thank you all for your inputs, they are very helpful!! I think the key points are these: 1. preheat the pan first, then add oil and preheat the oil, all of this *before* adding ingredients. 2. in the case of hash in particular, it may stick for awhile, then release later when it is...

ummm... I may be misusing terminology; as cooks go, I'm one heck of a computer programmer... but yes, I want the hash toasted/charred/browned/??? ... I like the crispy crust... the reason for this thread is that I don't seem to ever be able to get that, I just get hash (etc) burned onto the...

Okay, lemme pause here, as this is another question that I've had... can I indeed cook at lower temperatures, and still get (to stick with the hash example) nice charred surface on the hash?

I've been using avocado oil, which supposedly (at least according to CR) has a high smoke point.

Please clarify your comment: "They are not non-sticks" ... I thought the whole point of using cast iron is because it is non-stick (at least, as long as it is seasoned)?? In any case, I've replaced all my cast iron with enameled pans, which advertise as non-stick... or is that just marketing...

hmmm... sometimes one, sometimes the other... with the skillet dish that I tried today, it's pretty well burned on...

I've been the primary cook in our family for some 30 years now, and do a *lot* of cooking... but there is one simple, common task that I've simply never been able to make work... the instructions will be something along the line of: > place a non-stick pan with 1 tbsp of oil on the burner >...