re: Cast Iron Skillets - Take Me to School

I've always used plain old vegetable oil. Heat the cast iron in a warming oven that is preheating to 425-450. Take it out and wipe down (inside and out) then wipe it off like you never wanted it on there. Put it in the preheated oven for an hour or longer. Let it cool in the turned off oven. Repeat. Maybe even repeat again. The next time I go through the re-seasoning process, I'm gonna have a bottle of flaxseed oil. It's expensive but I won't use it for anything else and this technique doesn't use much so it should last forever.