Here's what i do:
-with all of the bacon out of the pan, but the bacon grease still in the pan, adjust the heat so that you're just below the smoke point of the bacon grease.
-use your metal spatula like a paint scraper to remove all of the burnt / gooey / sticky bits. A narrow and flexible one works best for getting into corners and around the sides.
I like this one:
- I actually sharpened the leading edge like a chisel and flattened the underside -it does a really great job of getting under the gunk. Removing a few scrapes of seasoning here and there is not a big deal. The key to making / keeping a good seasoning is to keep it thin and smooth. Thick, chunky bits will flake like a bad paint-job.
- I have found that having the hot grease in the pan makes removing stuck-on stuff much easier than with water.
-once you have liberated all of the gunk, dump the grease out (or reserve it for use later)
-wad up a small bit (maybe 1/4 sheet) of paper towel and wipe around the pan. This will help to remove the last little flakes of burnt stuff and also spread a thin / even layer of grease.
- for extra anti-stick / to repair the scratches left from your spatula, you can add back in a little oil or bacon grease and wipe again with the paper towel wad.
-The surface of the pan should look shinny/glossy and smooth, not dull and smoking (again, too much smoke= too much heat).
The pan is ready for eggs. (you will probably want to turn the heat back up a little bit to help the pan recover from the raw eggs pulling the heat out). Adding just a pinch of butter or a little of the bacon grease will even further increase the non-stick (and add flavor).