Bacon therapy seems to have worked on my cast iron pan because I flipped an egg on it today and it didn't stick 😃

Basically, whenever I made bacon, I saved the excess fat or used it elsewhere, then used the leftover fat with some coarse salt to clean it with a brush. There were some bad days of excessive grease after a steak, or burnt sauces, where I boiled a little water in it for a deeper clean. But in general, the seasoning has developed pretty well. And now I think I just need to cook in it normally and clean it with the residue fat and salt to maintain it.