Dean in Eureka, CA wrote:Hey Jimbo,
When you get 'em home, wipe them down with some cooking oil real good and throw them in the oven for an hour or so around 325F, then let them cool down to room tempurature. That will seal and season them as cast iron is quite porous.
Keep repeating that process for several more times after each use until they turn jet black over time.
I would suggest one additional step. Before wiping them with oil (I like Crisco in the can) Wash (scrub) them well with hot water, soap, and a brush. Most come with a coating of oil or wax that you need to get off before seasoning. Don't put too much oil on the pan - Your smoke alarm will go off . After seasoning the skillet well NEVER use soap on them again. This will cut the seasoning. Just wash with very hot water and a plastic/natural bristle brush - never use a steel bristle brush. Also just with non-stick chemical stuff use wooden or teflon/plastic spoons. You'll be amazed how easy to clean well seasoned cast iron cookware is. Once cleaned wipe dry and place on the stove to heat it up and get all the moisture off. Store with paper towels between them if you stack them.
Use about a table spoon of Crisco. Wipe the skillet all sides and handle. Turn it upside down in the oven with a pizza pan underneath (next rack below) - so the oil can drip out. I season mine in the grill outside. Keeps the wife happy.
Well, that's far more than I really know about Cast Iron.