Someone remembers.

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How to season a cast iron skillet without wasting?  Yes, I had posted this before, if not for that reason.  However, two birds, with one stone, is what someone seems to be suggesting... with my very own proffered stone?  I should think so.  And?  Absolutely.  My problem is, currently, I don't have fresh garlic.  I think, as things are going, I may be able to remedy that shortly.

Hmm, probably need fresh olive oil while at it.  My problem is that I prefer extra virgin olive oil.  Nothing wrong with the preference, it is more with obtaining the preference.  Much of the e.v.o.o. is fraudulent.  They add cheap vegetable oils, and lessor quality olive oils, but dress it up and flavor it so that one can't really tell.  It's a problem I haven't quite found a solution out from under.

Oh, and price is no help.  Cheap, mid-level, and expensive... they do it at every level.  You can't even buy yourself to surety.  It's... what... luck?  I may do a bit of research right now... see if a brand or two pops, which might be at my local store.  Still, I like it when a plan comes together.  I need fresh evoo anyway, so... now is the time, garlic is a use, and fixing a pan would be double the duty at half the cost and time.