I enjoy using my cast-iron skillet, but how can I minimize the amount of food that sticks to it while cooking? I apply oil after cleaning, and for the most part, I only clean it with hot water and a rag.
For the most part, breads (pancakes, sandwiches) and meats do fine, but I have particular trouble with potatoes and fried eggs.
What causes sticking and what can I do to minimize the it?