Thanks for all your responses to my earlier post. Except for a couple
of you who choose to season your skillets with salt, the rest of you
recommend use lard, Crisco, frying bacon, etc.. In other words, using
cast iron skillets is not for those who are trying to minimize the use
of fat in their cooking. Am I understanding it correctly? I thought
that I was avoiding the need to reseason the skillet by buying a Lodge
preseasoned skillet. But evidently that is not the case. It seems that
it is a constant concern and chore to keep the skillet properly seasoned
through numerous uses and cleanings. So using a cast iron skillet is
not a carefree choice but rather a high maintenance one (compared to
nonstick pans).