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Thanks! I'll try burning it off and starting over. Any thoughts on the type of oil? I'd love to keep using my bacon grease, since I have so much of it sitting in my fridge, but I'll go with whatever will give me the best results.

I acquired two Matfer carbon steel fry pans a few months ago, and since then, I've been trying to produce a durable seasoned surface with increasing frustration. When I first bought them, I washed with soap and water, dried on the stove, and then used the procedure recommended on the...