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My uncle's "season with bacon grease every single time" rule backfired bad
My uncle swore by wiping bacon grease on the pan before every single cook, no exceptions. So last Tuesday I made cornbread in my 10-inch skillet and it came out tasting like day-old breakfast sausage. The grease had gone rancid inside the seasoning layers, and the whole pan needed a strip and reseason. Took me two hours with oven cleaner and a chainmail scrubber to fix it. Has anyone else been told to smear bacon fat on everything only to regret it later?
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adams.taylor6d ago
So when you stripped it down did you actually find visible rancid buildup in the layers or did the smell just bake into it over time? Genuinely curious because I always figured bacon grease goes bad on the surface, not down inside the seasoning itself. That part is what gets me about your uncle's rule. Most people I know who use bacon fat wipe out the excess and heat the pan after, so nothing sits around long enough to turn. If your uncle was slathering it on thick every single time without wiping it clean, that's a whole different problem than the fat itself. Was he doing a thin coat or was he really laying it on?
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