The important thing is someone got through to you. Go forth, grasshopper... and cook well. May the Lodge be with you. Always.

I need to find that damn cast iron thread now. I'll try and get some pics on here when I'm done.

Meant to ask, do you recommend the grilling pan or just the skillet for steaks? I am leaning towards skillet because of versatility, but still uncertain.

Steer clear of the grilling pans. I hate them. If you're going to grill, grill. You'll find the grill pans very difficult to clean and season.

Which cast iron thread are you look for?

I think there was one talking about who uses cast iron. If I recall it was quite a large thread, figured I could stumble on some good ideas for the future there.

And to give credit where credit is due, you did get the ball rolling on this. The gf and I have had it in our minds for some time since I started reading your posts, but taking the leap today.

Thanks for the advice, I figured cleaning would be annoying on it. Expect a question or 20 from me in the near future.

Damn you guys! I was going to go to bed until you started. Now I'm staying up until LoLo's opens for some chicken and waffles.

Ah, you're a late night guy anyways, but I will happily be your scapegoat for staying up.

:D I don't blame anyone but me. Plus I love this time of day...happy cooking.

Always happy to help. I do love spreading the gospel according to Griswold.

Well the memory you seem to have associated with this time of day are probably pretty hard to beat. Lucky asshole.

I found the thread I was looking for and you suggested using the flaxseed oil process to season it. With a pre-seasoned skillet do I need to strip off whatever they have done then do that or should I just start with what you recommended?

If you're going to do the flaxseed seasoning, I would. But if you're wanting to cook that steak today, you're not doing the flaxseed method.

Realistically, you're not going to get much more seasoning than it came with in less than a day no matter what you do. I would still do something in it first before you do that steak, and bacon sure is tasty.

That's kind of what I was thinking too. So after I cook that bacon, just rub the remaining grease completely around the pan with a paper towel and tongs coating the whole pan then go for the steak? Or should I let the grease sit for a bit?

I plan on using conola or peanut oil to dab onto the steaks to even the sear also

Cook the bacon this morning. Drain the grease (reserve, bacon grease holds up remarkably well in the fridge), and clean the pan with hot water. Use salt of you have any stuck-on bits. Pour a couple teasoons of fat in the pan and heat. Use a paper towel to smear a very thin layer of grease all over the inside of the pan. Take a clean paper towel and wipe down the inside to ensure you don't have excess oil. Pop the pan on a low burner or in the oven for 15 minutes or so.

And remember, never let it sit in water or leave it wet. It's remarkable how quickly cast iron can rust if left untreated.

at 200 degrees, right?