Newbie collector here! I recently purchased three antique pieces and will be stripping and re-seasoning all three, along with several other pieces handed down by family. My question, however, pertains to the initial seasoning process: Is bacon grease a suitable fat for seasoning bare cast iron? I already have two jars of bacon grease in need of use, but I want to make sure that the salt and sugar in the bacon won't have any adverse effect.