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My cast iron pan is 95% used for bacon/sausage and eggs for breakfast. Occasionally I use it for a steak or for oven roasted chicken thighs. As long as you used the correct seasoning maintenance procedures, you don't lose seasoning.

After use, pour hot water into it and brush. This removes acids and salts. Then rinse with cold water, then wipe dry and place on a hot stove for a minute or two, till it starts to smoke. Then remove.

Since no soap was used, there's always a residue of grease left on the pan after the scrub and rinse, and that's what you are adding to the seasoning when you follow up with smoking it, so new seasoning is always being added back.

It seems so many things that come from the internet never allow room for a mistake to be made or even for a fellow to change his mind. If you have a cast iron skillet and you do happen to mess it up some way all you have to do is start over with it and re-season it.

For the problem with eggs sticking after you fry bacon. I've done as has been suggested and scraped the skillet after frying the bacon and that does work. Grandma used to keep a container of bacon grease handy and just but a spoon of that in the skillet for eggs. Works good. Fry the bacon last that way.

Never fried eggs in ham grease but bacon grease has to be at least a close second.

I remove 99% of the bacon grease after the bacon is removed from the pan, then wipe the pan with a moist paper towel, then add a large pat of butter and spread it around for my over-easy fried eggs. They slide around on the pan, then slide into my plate, like it was Teflon.

May be true with improperly seasoned cast. I’m thinking that the better seasoned the less an issue this will be once the pours of the cast are filling in over time.

With or without saved bacon grease?

Heh. 😏

No. That sound is “glumump. God damn it”!

We use ours for eggs, bacon, fried potatoes, pork chops, back straps, hamburgers, liver and onions, everything that's fried, but fish pretty much.

No washing, no hot water, no brushing, no rinsing. Scrape out any residue from cooking down to the original seasoning, wipe out with a paper towel, slick as a well seasoned pan should be, and put in the stove ready to be heated up for its next use.

Can't remember the last time I've had to re-season any cast iron pan we use regular.

I'm struggling to understand the concept of eggs too greasy from bacon....

I prefer a BASTED egg anyway.

You know egg in the middle of a puddle of hot bacon grease, and then splash the grease on top of the egg with a spatula til done.....

I bet they slide down real easy like!

This is my method to a t.

High noon,I get it, 1978 vintage here!

Insertion for clarity.

What oil do you season with?

Thank you?

That fryer looks worse than the one I use for lead smelting.

The cult of cast iron is one of the most tiresome fads to be spawned by the internet. 20 years ago, every junk store in America was setting full of Mamaw's rusty old skillets because no one wanted to fùck with the things. People were using them as dog food bowls. Now, those same skillets fetch hundreds of dollars, and everyone has become an expert in metallurgy and the molecular composition of proper seasoning techniques.

It's a frickin skillet.

Nice pair of Klipch.

Arouse the villagers! Light torches! Break out the pitchforks! Prepare the stake! Pile [bleep] (Not that kind, you idiot!)

I got it somewhere that Neapolitan had something to do with the development of cast iron. Someone told him cast iron statues of him would outlast bronze.