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My grandma swore bacon grease would ruin my skillet, so I tried it for 6 weeks
When I got my first pan at a yard sale in Amarillo, my grandma warned me that cooking bacon in it would gum up the seasoning and I would never get it back to smooth. I did it anyway for 6 weeks straight, and the layer actually got darker and slicker than when I was babying it with flaxseed oil. Did anyone else get told the opposite of what actually works, or was my grandma right and I just got lucky?
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