How to season a cast iron skillet

[Roger Newby]

What's this "lean bacon" of which you speak?

I can see that some of my brethren are at the Creek...I asked because I was the butt of a few jokes when a restaurant some of us were at served "crisp" bacon and "limp" bacon. I was the only one who chose the latter.

When my kids were little, they called it slimy bacon. That was how their gramma cooked it.

[Belinda Barfield]

Just in time for Christmas, for all of my fellow bacon freaks . . .

http://www.baconfreak.com/bacon-novelties-gifts.html

[Rich Engelhardt]

Thinking about putting my big wire cup on on my 7 inch grinder and make it smooth and re season it.

Which may not be all that bad of an idea .
These newer CI skillets aren't as smooth as they could be.

I just had to reseason my 10" CI skillet.
*Somebody* in the house stuck it in the sink and it got covered up with dirty dishes and dirty detergent/water for a couple of days...grrrr,,,I won't tell you who she is,,,

Anyhow - after a half hour of scouring & three brillo pads, I started thinking real hard about the ROS and some coarse wet/dry.

Thankfully, it didn't come to that.
I smeared it with Criso after the ordeal of the scouring, stuck it in a 450 degree oven until it "smoked", then shut the oven off and let it cool down w/the pan inside.
A few batches of some oil fried stuff and it was ready to brown some ground beef - which it passsed that test w/flying colors.
I may give it the "hash brown" test today & if it does well there, I repeat the "hash brown" test a few time.

Then it's time for the ultimate test.
The "sunny side up egg" test.

[Gary Hodgin]

Just in time for Christmas, for all of my fellow bacon freaks . . .

http://www.baconfreak.com/bacon-novelties-gifts.html

I'll wait till after Christmas, but I really need a couple of those shirts. I really like the, "Bacon is a Vegetable" one.
Neat website.

[Mike Goetzke]

When I got a new grill with cast iron plates I just fired up our turkey fryer and soacked them in there for a while.

[Jim Newman]

I have been seasoning cast iron for many years, including dutch ovens. The best way is to get your gas grill (check temperature with a thermometer) up to 490-500 degrees F, rub on an even coat of vegetable oil or shortening, cook it for 1 hour at that temperature, then turn the grill off and let it cool until you can touch it with your hand. Repeat 3 times and you have a well-seasoned cast iron skillet or pot. Wagner-ware says to heat it at 500 degrees F for 1 hour. I try to clean it out right after use and only us a hot water soak for 15 minutes if I must to clean hard grime off the cast iron. Don't forget to dry it right after cleaning it and put a fresh coat of Crisco oil on it to keep it from rusting.

[Carl Beckett]

I always use Peanut oil on a new one. With use it will build its own, but the first time through the oven with a good coating of peanut oil (higher temps I believe, than veggie oil)