Lard

Pam most of the time but lard or fat works too.

lard always lard

Always a sawed off rebel with the biggest mouth.. go ahead and take your shots but if you’ve got the gum-shun to come up here you’ll be frozen in short order..lol
Btw the war is over, you lost…or should I say your great grand did?

I just redid some with coconut oil, it works good I have used lard and that is good. Do not use vegitable oil, it just gums up. I clean them by putting them in the wood stove on hot coals, then clean them with steel wool in the sink and reseason them on the gas stove with the fan going or you can do them on a gas grill. You can have one all well seasoned before your oven gets warm doing it that way.

I wash it with hot water no soap after use, then rub it down with olive oil. I am going to try Mr Nessies method though. I got a big-*** skillet for Xmas and it still isn't seasoned properly.

When I cook something that wont wipe out easy I put about a half inch of water in the pan. Heat it to boil with a lid on. (loosens up stuff on the side too) Gramma used a wooden spoon to scrape stuff loose. I use a plastic spatula most of the time. Cleans right up. Then dump it out, wipe it out, put it back on the burner and let it dry. Add lard or olive oil , wipe it all over the inside. let it heat till it smokes a bit. move the pan around so the bottom stays covered

These rice cakes clean up cast iron ...like new !

if you use bees wax it doesn't go rancid , so if it is your Rondy skillet and you use it 2-3 times a year bees wax is good

with the bees wax you keep one rag that is your wax rag put it in a paper bag or fold it up in wax paper and you just keep using it to wipe it down.

if it isn't summer I use the burn off method if I am doing a full reset on cast iron , haven't done any in a while , this one I found in a water trough at the farm.



it may not be the easiest on the cast iron but it sure burns everything off , then wash and season

this one was just ugly nasty and had mud caked to it.

Putting one in a self cleaning oven set on clean works real good too

I use bacon grease.

Peanut oil and the burner of a turkey fryer works well for me. I do not overly sand them smooth on the inside or out. I found that the surface needs a little roughness for the seasoning to hold up better. As long as a pancake slides out of it, how much slicker does a guy need anyways.

That is what I've been told is the best. The way I roll to.

What are those "Rice Cakes" actualy called in the store?

I’ll have to check out the proper name.

Bacon grease or lard. To clean I wipe out with a flour sack towel while it's still fairly warm. After a few uses I'll coat it with a light coat of lard while it's hot. More or less like I do when I clean it just use lard with the towel

I have several old cast iron pans I use most every day.
I don't ever "season"them.
I cook, scrape out what has stuck and repeat.

Yep, if you use it everyday you’ll learn there’s no need to “season” cast iron. Just scrub it clean with water when done and dry it. Too many people use it once a year and complain it’s non stick. I fry eggs every morning and never season it and the eggs slide right out and leave nothing behind. Sometimes I use butter, other times nothing.