Calling all cooks :)

[OakLeaf]

I don't know, just re-seasoned the pan often, like pretty much every use, when it was new? I don't eat pork, really not that much meat at all, which kind of makes me have to be more diligent about caring for the pan. I would think cooking bacon a few times would season it up pretty well. I sauté the vegetables in a good amount of oil, considerably more than I'd use for the veggies alone, then pour the beaten eggs over them. Maybe 10 minutes stovetop (if it's really deep, I'll cover the skillet), then a few minutes under the broiler. Maybe a sprinkle of grated parmigiano reggiano.

I do have a cast iron wok that I was never able to season. It's sitting unused because I just could not get the surface right.