Hi all! Just found this site and looks like some good stuff to be learned from the people here. Please be gentle with a noob poster. eace: I do have a question about a new cast iron skillet I got for christmas. It is a 12" Lodge. Directions say it is "pre-seasoned" but it also give instructions for seasoning prior to use, which I did. Involves getting the skillet warm in the oven then melting a little shortening in the pan, wipe wtih a paper towel, turn pan upside down and back into the oven. I did this without problems. I have used the skillet a couple of times so far for bacon. Figured that would be helpful with the seasoning. When the bacon was finished I noticed you could see clearly where the strips of bacon were sitting on the pan. Question is, do I clean that off and if so how without hurting the seasoning I have already done? I have thought about taking a bamboo wok brush I have to it with some hot water and soap. Other thoughts? Thanks in advance!