I've been curing my first cast iron skillet (thin layer of fat, 275 oven, 5 hour sessions per Consuming Passions by Michael Lee West - excellent book) and have a brownish looking glaze building. When am I ready to use it and what should I cook with? I know I shouldn't cook anything too delicate but other than that I have no idea.
Also, should I continue to cure it after I've started cooking with it? I'm so wary of ruining it I'm thinking of curing it until I get a black pan.
Thanks in advance!