Sounds like this method would produce great bacon to crumble onto a spinach salad... Never tried sugaring it myself before... will have to give it a whirl!

I have 4. Only one was bought new and that was when I was in college. I'm retired now so you know how old that thing is. The rest were salvaged from people about to throw them away for the newer stuff. I scrup each one down to bare cast iron sometimes even using a chisel to cut out the old caked on whatever. Then I wash it with soap, dry it, coat it with oil and bake it in the oven at 275 degrees for about 2 1/2 hours. Might even wipe it out with a paper towel, re-oil it and bake it a second time. Then I consider it cured. Cured cast iron - The original non-stick skillet!

I have made that bacon recipe too with the brown sugar, lots of black pepper and I think I Used a bit of ground mustard too. It was so good and the family balways wants it. The only draw back is I had seen it done on a cooking show. I placed the bacon on a broiling pan as done on the show. The thing about cooking shows is the chefs never wash their own dishes. That candied bacon sure made a challenging cleaning job.

I will back you on that. I've used cast iron to do glazed carrots on the grill before. Putting them on the warming rake 10 minutes before grilling the meat with honey and Splenda. That Splenda, as would sugar, really stuck to that skillet. It wasn't the usual wipe it out with a paper towel at all.

The good thing about cast iron skillets, if seasoned, most comes off by heating some water in it.and some scraping. I think whom ever invented broiler pans with all them slots should be shot, lol.