Just a quick review of Lodge's preseasoned cast iron skillets and their preseasoned carbon steel skillets.
Both were nicely seasoned, however the CI is developing a better season after each and every use. The carbon steel is taking much longer, and needs more aftercare.
I have purposely cooked fatty/greasy foods in the carbon steel, to set the seasoning, however there is still much more noticeable sticking when compared to the CI. also, Lodge suggests that after each use, the carbon steel should be coated with a light cooking oil before being stored, which is what I've been doing.
I'm trying to give them each equal use, but the CI is really taking off when compared to the carbon. However, the carbon has a great, long handle which would be perfect for camp use over a fire, not to mention its lighter weight.
Anyway, just wanted to let you all know my experiences with these two skillets so far.