I made baked beans in my cast iron pan after reading assurances on the almighty internet that concerns about ruining the seasoning with acidic foods were unfounded.
So, naturally, you could see bare metal in areas when I was done. I've made several attempts at reaseasoning it, with some success, but it's still quite dull/rough in spots, and food sticks somewhat - even stuff like bacon.
I tried using regular canola oil, but ended up with a sticky film. I've cooked bacon and sausage in it, but without noticeable improvement in the finish, and it still sticks in places. I've tried curing it with lard, which seems to work the best, but hasn't fully restored the finish.
The internet is full of conflicting advice, so I thought I'd head here for experienced wisdom.
This is my first foray into cast iron, and I would really like to cook with it regularly. As it stands, I trot it out every few months or so, and spend as much time trying to restore the seasoning as I do coming food. I imagine my irregular use isn't helping the seasoning much?
Any tips for getting it seasoned, keeping whatever seasoning I've built in place, or general advice for success in the land of cast iron is much appreciated*!
*If it doesn't involve cooking scrapple or pork roll, all the better, because ew.