18 hours ago, kayb said:Cooking the bacon, pouring off the grease, wiping the skillet out with a paper towel. Over and over and over. That's why it's good to season skillets in the summer, so you can make lots of BLT's.
I would suspect the burger thing is the same principle, but beef fat has never seemed to me to be as "greasy" as pork fat. Dunno why.
The pan won't season properly from cooking bacon properly. You need to get the pan past the fat's smoke point. This would mean wiping the pan after cooking the bacon, and putting it in a hot oven, or on a very high flame. The "greasy" quality of the oil isn't relevant. There's no greasiness to a seasoned pan. It needs to be partially carbonized, fully polymerized oil. If the pan's greasy, it's just not clean.
Bacon fat works, but being high in saturated fats it will be less efficient than the unsaturated options, meaning it will take more coats to get a durable seasoning. And being a very unrefined fat, the smoke point is relatively low, which means you'll have to season at a lower temperature, and possibly have a less durability than with a more refined oil.
