Get your pans hotter before you put the bacon in. Just like onions -- cook 'em fast and hot, they fry. Cook 'em low and slow, they caramelize.
This is funny, because making bacon is the best thing I can do for my cast iron pan. Perhaps it is because you are putting them in a cold pan. Why would you do that? Don't you want to hear it sizzle?!
I put my bacon in the cold pan and use low heat for the first rendering part and don't have any problem with the seasoning. The bacon comes out with a more "meaty" texture as opposed to being brittle.
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."