After growing up with a few cast irons, i went and bought a new one. I guess I found the new iron not like what i expected because the ones i grew up with are 50 years if not older and well seasoned, so i set out on a way to kinda fast track the seasoning process. Here is what I found that works well so far and also works on fixing old pans as I took on the job of fixing 2 of my father in laws pans after he was impressed with mine. For a new pan: Throw the thing on a grill or in a firepit to burn off all OEM crud and casting chunks. let it cool naturally. then heat it on the stove top and add a thin layer vegetable oil rubbing it with a paper towel. After it has cooled throw it upside down on the bottom rack of the oven (that rack no body uses). if its a gas oven dont worry but if its electric add a layer of aluminum foil so you dont drip oil on the coils. the reason for it being upside down is so the oil doesnt puddle but spreads. the first day keep your oven on at between 400 and 450 for a few hours. 450 works really well but 400 will do the trick just as well. every 30 minutes add a thin layer of oil. when your done keep it in the oven to cool naturally. the next day repeat. do this for a few days and the oil will literally enamelize on the pan without a greasy residue. after a week of this process, i cooked eggs on the pan and it cleaned up super easy with only a small disliked rub spot that a little oil fixed right away. after you are satisfied with the initial curing just leave that pan on that rack and for ever 350 or higher baking use add a little oil, or if your bored and not doing anything that day turn the oven on and repeat. For an old pan: firepit or grill hot enough to remove old crud and some rust by allowing it to smolder and smoke. youll know its good when it stops smoking. a steel wool or grill scrapper scrubbing to finish it. the goal is to remove gouges in the old seasoning, remove the rust if there is any, and brush off the excess brown crystalized oils. it does not have to be perfect and if you can save some of the old seasoning like in the corners do so. After that just do the same general stuff for a new pan. My pans so far look like a cheaper glossy paint job on a car and are real easy to clean with just water and a greenie weenie sponge. hope this helps someone. Forgot to mention if you and new oil in mid process and the paper towel finds sticky spots you are using too much oil.