It’s working, guys! It’s working! Eventually the world will know the joys of cast iron.
Then, and only then, will we tell them the catch.
Heh, the only two things you need for cooking, cast iron and Bacon Salt 
Hmm, perhaps I should reinforce the seasoning on my shallow skillet this weekend, plop it in the barbecue grill and give it a good solid cure, to reinforce the factory seasoning, especially as I’ve noticed a few tiny spots of bare CI on the underside of the pan, slather on some Crisco and give it a good, solid cure, the cooking surface itself is setting up nicely and needs no touching up, it’s the bottom of the skillet that needs a little touchup
Or, maybe I should just make some skillet cornbread this weekend…
Gotta love that Cast Iron cookware
It’s not gonna hurt the pan, but remember that you cook with lower temps on a cast iron pan than on other, thinner pans. It’s such a good conductor that I almost never turn it higher than medium-high, even for a very fast flash-sear on a steak. Turned to high it’ll usually hit the smoke point of any cooking fat faster than I can cook with it.
Do save the bacon grease every time you make bacon, and give it a swab any time you put it through its paces.
On ruining a perfect, 50+ year old seasoning job:
One night I went downstairs to pee in the middle of the night and wandered into the kitchen for a drink of water. I smell something extremely hot–hard to describe, not the smoke smell of something burning or charring, but something very, very hot–and see something glowing red on the stove.
I turn on the lights and the burner under my cast iron pan is turned to full heat and the pan is literally red-hot. :eek: :eek: :eek:
I turned off the heat and set the pan in the oven to cool. The next day it had a perfect disc of light gray, naked iron where the burner had contacted and it had gotten hottest. There was a little film of ash but otherwise the seasoning had burned clean off. It took me months of periodic oven seasoning and cooking to get a serviceable seasoning back on.
I never did know how the stove got turned on. I know it was off when we went to bed, so I figure it was either the cats or the kitchen gnomes.
Remember that when you season it, you don’t need to slather on the oil, just give it a light swab, then heat it. Light swab, heat. Rub, repeat. If you coat it heavily, it’ll just melt and run, either into your burners or pool in the bottom of the pan and won’t give you that deep, even coating. Just melt a tablespoon or so in the pan over medium heat, rub it in all surfaces including the sides, bottom, rim, and handle, enough so it has a light film but doesn’t feel really thickly greasy. Turn it upside down in the warm oven, set the timer for an hour and when the timer goes off, turn the oven off and leave the pan in the oven to cool overnight. You’ll have a decent seasoning right away, but you can’t do this too often. Every coat and cycle will deepen and improve the seasoning.
Things to cook in cast iron that will never taste the same on any other cooking surface: steaks, burgers, grilled cheese sammiches. A good, thick steak, sprinkle of kosher salt and cracked black pepper and flash-seared in a bit of bacon grease will be the best steak you’ve ever eaten in your entire life, guaranteed.
I <3 my cast iron pan!
I know you’re teasing, but actually I do wonder about something. A few weeks ago I happened to amble past one of those “Cooking Demonstration” tents at the state fair where someone was hawking a particular brand of cookware (I don’t remember which one). And I overheard the woman say something about bacteria in cast-iron. Seems silly to me, heat kills pretty much all bacteria, right?
But I wonder, is that what got women away from using cast iron a few decades ago? Was it an overwhelming urge to put soap on the pan? Or was it the weight?
I think it must have been Teflon. Even compared to a well-seasoned cast iron pan, a Teflon non-stick pan, when it’s brand new, is amazingly non-stick - I could see that driving lots of people to sling their old-fashioned pans and buy new ones (before it became apparent that they degrade a fair bit with use) - people are very susceptible to hype about the Dream Kitchen of Tomorrow
OMG, that is cracking me up. 
Look - I’ve got the new liver on order. Leave me alone already.