Nice pic FFred
I couldn't fit all of mine into one picture and if'n I did, they'd look real small
I don't recommend seasoning with bacon grease or cooking oil. Bacon grease has salt in it and moisture, salt and cast iron together don't get along too well unless you like the taste of iron oxide - rust
. Don't worry about it if you use you cast iron often but don't leave is sit idel for a month in the humid weather or you'll find where your seasoning layer is thin where the rust color shows up (experience
). Unrefined oils and greases go rancid and rancid
is not always tastey around food. Crisco is extremely refined and the only use I have for it is conditioning my cast iron, wouldn't cook with the stuff.
I'm finding the Lodge's sand mold dimples and dots hold the cooking fat in place and keeps it under the food better if you're only using a little fat. It sure did take a long time to get there. I'd used it exclusively for bacon frying and pancakes for almost two years and you can see the sand mold is filling in with 'seasoning'.
I second the boiling water cleaning method. If I've cooked something that doesn't leave a residue or crust in the pan that I can easily scrape off or wipe out, like after cooking pork roll (or something sugar cured), I'll add water. While the pan is still hot, I'll pour in about ~1/8" of water and lightly scrap with the spatula till I don't feel the tool stick anymore. I dump that and rinse the pan with running water, wipe it out immediately and put it back on the warm stove top burner. Just before I put it away, I hit it with a little oil - Crisco if it will sit for more than a week.
I'm stearing my kids away from the non stick crap they sell on modern cookware as a way to stay with low fat cooking. When that layer wheres off, where does it go - into you stomach
How may calories of butter does the egg I fry pick up ... may be 25-35? My body can burn a few calories of cooking fat but who knows what that non-stick crap does to you.