I used mostly olive oil for several months and then got a new grease keeper - so now I've been using a lot more bacon grease. With the olive oil, the seasoning seemed to come off pretty easy. Like if somebody fused something to the pan and it needed to be scrubbed. With the bacon grease, it seems that stuff does not get accidentally fused to the pan as easily and when it does, scrubbing doesn't seem to take off the seasoning as easily. Anybody developed a preference? Any guesses as to why?