Iron Skillet Question
I own one iron skillet that I rarely use. I went to use it tonight and it seemed scuzzy to me. I know the ideal is to "season" iron skillets, but I don't know how to tell "seasoned" from down right dirty.
Does anyone know how to tell if a skillet is "seasoned" or just coated with old, cooked-on food I failed to remove properly?
I should know this cause my mother used nothing but iron skillets. (I must admit that when I was 12 or 13, I thought I was really helping in the kitchen when I scoured one of her skillets right down to the iron and proudly showed it to her. She didn't react much, but she did explain the "seasoning" thing. Wish she was here to answer this question....)
Thanks for any info you can share.