Don’t be discouraged. There is a break-in period with cast iron and your patience will pay off. You'll want to use a stiff brush or chainmail scrubber to remove any food stuck to your skillet. For the really stubborn bits, add a little water, bring it to a gentle boil and use a spatula to scrape them away. Note: You should use a little extra cooking oil the first few times you use your new skillet. As the seasoning builds up, food will stick less and less. After cooking in your skillet a few times, you’ll find the food releases effortlessly.  Always remember to preheat your skillet on LOW for 5-10 minutes before turning up the heat or adding any food. This will aid in non-stick cooking and prevent any damage to you skillet due to thermal shock.