For my birthday this past September I had asked my parents to buy me a cast iron frying pan, and my hopes were to become a cooking expert with this "pro" tool. (laughs) After reading many different instructions on the 'net for seasoning this thing properly, we finally decided to DO it...IN DECEMBER!
We put it through only one 'round' of seasoning and time ran out and we just haven't gotten around to continuing for 5 more rounds. I've been reading that some people also say to just start using it (provided there's no rust in the cooking area), so today that's what I decided to do.
Today is Sunday, which is bacon 'n eggs day. I got the pan out, heated it up (I also read that there are two keys to preventing food from sticking; the pan has to be hot enough, and there has to be enough fat in there), and tossed the bacon in.
Once the bacon was done (and the fat was drained once part-way through), the eggs went in. Now I was pretty nervous about the eggs, because they would be much more likely to stick, so I kept a close eye on the grease and the heat. Luckily, they didn't stick all that much and I was able to lift off what did stick. Yay!
Then when the eggs came out, I added a couple more tablespoons of bacon fat and a bunch of sliced cremini mushrooms, and tossed those around for a few minutes. YUM.
In the end, the pan is free of stuck food and the oil just needs to be dumped. Then I'll wipe it down with paper towel and it'll be ready for next time.