Just got a new preseasoned Lodge skillet and did some more seasoning with linseed oil - just a very little, wiped it off, put it in cold oven, an hour at 260, then let it cool down in oven.
I tried to cook some dry cured smoked bacon in it and it stuck - could that be because the skillet was already a bit hot? It seems ok otherwise.
I've seen conflicting advice on every using oil in the pan to cook.
I've also seen suggestions never to let sugar or anything acidic touch the pan, but I've got a recipe for pineapple upside down cake in a 12 inch skillet, and obviously that's got pineapple and brown sugar touching the pan.
All advice appreciated.