I have a newer Lodge cast iron frying pan that I sanded the bottom smooth and started over with several passes through the oven to begin re-seasoning. I've spent 5 weeks building up the seasoning by cooking bacon, eggs, steaks, blackening fish, etc. and the pan has been performing great. 98% of the time all it needs is a wiping out with a paper towel and a light coat of oil wiped in. That said, I continue to struggle with just one food....bacon! Different styles of bacon perform better or worse, I think due to the sugar content. Previously I was cooking the Smithfield lower sodium style which left a small but manageable amount of gummy residue that would clean up OK. Today I switched to Smithfield "All Natural" uncured bacon as I assumed it had no added sugar since it says it is uncured. But it left a significant amount of gumminess that then caused my eggs to stick (previously eggs never stuck). This gumminess isn't coming up when I scrape it with a spatula or my lodge scraper so I am worried I'm going to have to really clean the pan and start over again with re-seasoning. Ugghh - I put a lot of work into this the past 5 weeks and hate to lose that progress. Any advice for cleaning out gummy bacon residue? Any advice for preventing it? Thanks!