Who needs teflon?

I've made some fancy meals, or desserts that take a lot of manipulation, like baklava. But they don't give the same satisfaction as perfectly preparing a basic down-home recipe, the kind that everyone's grandma or mom makes better than anyone else. Tonight's conquest was sausage gravy cooked in my cast iron skillet. I'm sure you're thinking, what's the big deal? But really, it's one of those dishes that women around here have spent decades preparing, so when you get it right, it's a great thing. And my cast iron pan finally has that fantastic teflon-like coating to it. Check out how clean the pan bottom is where I dragged the spoon through it. (The color in the photo is a bit off because of the light we have over the stove.) A quick wipedown with hot water and it's ready for use again.

Speaking of cast iron, I need to season the bake kettle (dutch oven) I got for camping. It's got the little feet underneath and the raised rim on the lid for coals, and is wide enough to bake a pie in.
It was used, but I removed the years of gunky buildup (lye-based oven cleaner, spray and leave in a trashbag for 2-3 days) and now it's back to bare metal and ready for seasoning. Thankfully I have a half-pint of cooled bacon grease ready for the job. Hmm...I wonder how this is going to smell?