Nothing equals a cast iron pan properly prepped. Looks like you did a great job on it. And, the use of bacon grease (or any pork lard) is critical. I ruined a pan with olive oil which makes a sticky mess. I had to start over. Never again.
03 Rubicon; 99 xj with too much stuff to list; Unimog 406 (gone)
I sell appliances for a living. It will scratch the glass if slid around a lot. Other than that its fine.
I've been using my cast iron on glass top stoves for about 3 years now. I hate the things, but they've been in the last 2 homes we've lived in. The last one was a rental, and now that we've bought a home, that's what it had and I haven't gotten around to switching it to gas.
I've never scratched the surface. I currently use my "camp" dutch oven, about once a week. My 12" skillet once a week, my 8" skillet once a week. I have this one which is use once or twice a month and just acquired a 10" (or so) CF (chicken fryer?) It's like a 10" skillet, with higher sides. Never a scratch. Maybe things have changed.
And as to olio d'oliva (olive oil) making a sticky mess seasoning your pans, cooking, storing...not so much. It's all I ever use, and I'm using my Grandma's pans. She was born in Italy in 1894, and married (in the US to another Dago) in 1916. I think she used Wesson oil for frying chicken but olive oil wasn't just a cartoon character in her house, and it was everywhere in the kitchen.
I learned to use lower heat to season, cook in, and dry the pans. It's the original "non-stick" coating in my house. YMMV, and invariably will...
Ol' Yeller TJ
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I have a set my mother gave me, that her mother gave her. I am pretty sure somewhere along the line someone traded some beaver pelts and tribal lands for them..With the exception of marinara (something I just learned was a no no), I won't use anything else..