Back in the old days, we seasoned our cast iron by cooking bacon. Get bacon scraps. Bacon scraps are nice to cook and save for bacon bits (salads, soups, et cetera). Real strips of bacon will do if you can't get scraps. Use a gas stove with a flame, or wood fire in barbeque. Place pan upside down on burner, turn on to highest setting, then heat pan until red hot. Now turn pan rightside up, add bacon, and cook until bacon is done. Remove bacon, pour off excess fat into a container, and use paper towel to coat both sides of pan liberally with bacon fat. Place pan back on burner upside down. Allow pan to heat until smoky. Turn pan over rightside up, turn off stove, coat inside lightly with baoon fat, allow to cool. Pan should now be "seasoned" and ready for future use. Cast iron gets better with age. The more you use it, the better it gets.
Great grill pan. I reseasoned it upon arrival and I really like it. Great for fajitas and pork chops.
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