But here’s a pizza party for the crew! Be sure to only have one slice so there’s enough to go around.

Store bought modern bacon is loaded with sugars and that is what is causing the issues. I’ve found that the older the seasoning the lesser the impact. Still, just scrub off the stuck on bits with a chain mail and some hot water with a mild dish detergent then do a quick post-season on the stove and it’s like it never happened.

In all fairness by the looks of the carbon buildup on the outside this skillet is due to be reseasoned. I doubt the dishwasher will do much to help; this thing needs a lye bath or electrolysis at this point.

I just stripped my 20+ year-old 10" lodge because the carbon buildup was flaking on the inside. The pan is better than new now as the rough finish has worn considerably (though it isn’t glass smooth). I have a lot of fond memories of meals made in this skillet and plan on using it for the rest of my life even though I can afford and own arguably better quality cookware these days.

Not to brag but I have two of these and a proper junk drawer.

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It would probably be blank. The literacy rate wasn’t particularly great back then.

Buy a minivan, remove back seats. Add a bed and a battery bank, a small travel fridge and a hob for cooking then start camping at the nearest national parks. Refine my load out and start venturing farther and farther out.