Originally Posted by SmokinJon
That is an amazing finish!
When you say bacon fat, does it have to be bacon fat or can I just use lard? Do you rub it with the fat while it is still warm or should it be cool? As I think you know, I have an 84 on order.
Have heard folks using various fats/greases (Pam, EVOO, Crisco, Canola, etc).
Stayed with bacon grease... was good enough for Grandma's cast iron back in the day.
Apply when warming up... use a few light coats over a few hours when hot.
Good enuff for a day of BLT's, too.
Back to your regularly scheduled programming.