I have used cast iron off and on for years, but the last year, I've been using it daily.
I have learned that almost EVERYTHING you read or watch about seasoning cast iron is bull shit. I come to this conclusion through my own trial and error.
A lot of you are probably cast iron pros and already know most of this stuff but for anyone else that wants a good seasoning in your cast iron, this link is the absolute best I have tried.
http://www.seriouseats.com/2016/09/how-to-season-cast-iron-pans-skillets-cookware.htmlThe mistake I was making in the past is trying to season for an hour in a 350 degree oven. This does NOT work. I use vegetable oil and a 450 degree oven for a half hour and let it cool in the oven. At 350, the oil will not polymerize. at least not after an hour.
Following this seasoning process will yield a great non stick seasoning layer instantly. Do not tolerate a year of a crappy skillet that sticks thinking you are building your seasoning. I was making that mistake this last week with this new skillet. It was sticking pretty bad. Finally I cleaned and added to the existing seasoning using this method and presto, the eggs were sliding around like teflon. I now realize that there is no need to pollish or sand your cast iron. If anything, you end up with a thicker layer of seasoning in a rough pan that will eventually smooth out anyway.
I maintain my finish by adding a little vegetable oil to the skillet when I'm done and taking the skillet just to the smoke point and I turn the burner off. This actually builds your seasoning.
But, try this method out yourself, maybe I'm full of bull shit. You guys already know that though. [emoji41]