The pie looks wonderful. Growing up with cast iron, one of the things I learned early on to put a good seasoning on a cast iron skillet is to fry bacon in it often. The fat soaks into the pores of the iron and the heat seals it by turning it to carbon. The problem with a rough skillet is in the casting. New skillets are made in mold with corser sand as a casting medium. The older skillets were cast with much finer sand. That is why I don't like the new cast iron. I have my grandmother's and my mother's skillets and I am a grandmother with grown grandchildren, so my cast iron is old.

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