I started off with beef tallow, then crisco and now I am settled in on grapeseed oil.

What yall using????

You want the oil with the highest smoke point and grape seed is one of the highest at 420- 450 degrees.
Avocado oil smoke point is 500-520 degree, safflower is 510 degrees, crisco is 490 degrees ( I believe lodge recommends crisco ) and Canola is 400-450 degrees. I use canola just because it easy to get.

Lard is what I use almost exclusively

Grapeseed

Beef tallow is a good one that we use.

Whatever is handy, usually lard, spray grease for a quick hit...or bacon grease

Grapeseed

Crisco...been around for 150 years...seed oil is bad.

Then once it's been through 4 rounds of seasoning...

I use bacon grease for daily seasoning....after cooking in them

straight from the ingredients label from Crisco: Soybean oil, Fully hydrogenated Palm oil and Palm Oil, all are extracted with hexane. Nessy, this is still a seed oil.

lard but I am going to render some beef tallow and see how I like it for seasoning and cooking.

HOW do you season your cast iron for procedure?

for initial seasoning I wipe it down while warm and then put it on the gas grill upside down and cook it 20 minutes on high , then let cool and repeat 3 times like that is good

then when I use a cast iron skillet or Dutch oven I wash it , usually with just hot water and a stiff brush. sometimes with some dish soap if it was really a mess.
then set on stove and turn on burner , when it is fully dry wipe with lard and turn off burner.

I have a rag that I keep in a ziplock bag above the stove in the cabinet when the rag gets beyond were I want to keep using it , it can go in the fire or trash.

typically with lard or beef tallow. then after i cook with it I will use a slight amount of the grapeseed oil to get the best bonding and slick surface area. Always beef tallow and lard to start the original seasoning process.

Organic unrefined coconut oil.

bacon grease.

Crisco first, then bacon grease until the next time it needs a deep seasoning, if ever.