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Originally Posted by TheWorstChef  Thanks for the advice guys..one question: How can you tell if you've lost some of the seasoning? The surface of the skillet has some swirls in it but it's generally still the same dark color throughout. Also, say I want to season it...can I just take the fat I get from cooking bacon in the skillet, and just rub it all over the pan, put it in the oven, etc.? |
The best way I know to tell if spots of the pan lost it's seasoning is to look for dark grey vs black & shiney, the grey areas will have lost some of it's seasoning.
Absolutely use some of the fat from the bacon, but use only a thin coating. Pre-heat oven to 350 or higher, lightly coat the pan and turn it upside down in the oven. Let it bake for an hour or more then turn off the heat, DO NOT remove the pan. Let it cool as the oven cools, could take several hours. My favorite method to season my cast iron (do to the ammount of smoke) is to use my gas BBQ. I crank up the heat and put my lightly coated cast iron in upside down, bake for a hour then turn off the heat, let the pan cool the ambient temp, wipe off any excess, and I'm done.