Found a new way to season an old cast iron pan or pot, to me anyway. I was fortunate enough to get my hands on about 30lbs. of leaf fat, and had a couple of old Grisworld cast Dutch ovens that had been abused and cast aside. I scrubbed them out removed surface rust with a brass brush then chopped up the leaf fat rendered down for about 3 to 4 hours the final result was outstanding. Not only did it restore the pans I have about 20lbs of Leaf lard and a whole bunch of cracklins. This is the first time I’ve attempted this and was quite surprized with the outcome and how easy it was. Chow Jim