I can't get to the link right now but I'll tell you how I do it. I rub crisco (the white stuff in the can) over the entire surface. Then I put it in the oven and heat it until it stops smoking. Let it cool and put it away. I do it after every time I use it.

I love cast iron, and one reason I do is because you don't have to obsess over it. If you mess up and it loses its seasoning, or if you leave it wet and it rusts, even entirely, you just clean it with a metal brush and start over. You cannot destroy cast iron cookware.

Be careful, though, cooking tomatoes, and other acidic foods, in cast iron.

Also, cast iron is great for women because it adds iron to their diet.

Here is a link to Serious Eats Food Lab article on cast iron. Kenji is a great researcher, so you cna trust his recommendations, I think.

Here is a link that might be useful: Cast iron info

I would advise not obsessing, LOL

The best way to care for it is to...USE it. Anything you use oil/fat for, or that is fatty in general, is ideal to maintain the seasoning.

When I wash mine, the water rolls off in droplets. I don't apply oil for storing on a regular basis, anymore, because using it is doing that for me. I'll give it a good once over and stick it in the oven a couple of times a year. Just use a VERY thin coating. Otherwise it gets sticky.

I love Kenji, too. Take a look at his two pizza methods using cast iron. The thin one using tortillas and the pan pizza! The tortilla one is great! Haven't gotten around to doing the pan pizza because I have a 10" skillet and that would satisfy ONE of my three kids. Sheet pan is the only way to go in my house!

Likewise what Alex said. Annie also says the same thing.
Use your skillets and they'll automatically season themselves.
Bacon, hamburgers, sauteed meats. I cook eggs in mine and they slide right out. I also use soap and water at times if I need to, and it doesn't hurt them.

I don't wash mine in soap and water unless I've cooked fish, which isn't very often. Mine are mostly for bacon, sausage, hamburger or baking cornbread (nothing beats cast iron for that!) I dump in salt and use a paper towel to "scrub" until everything is loosened, then wipe it out over the garbage can until there is no salt left. I do spritz a bit of Pam and store the skillets stacked with paper towels between them. Yes, the more you use them the better they get!
Edie

OP just registered yesterday, the day of posting. This is her only post.

I am not going to look at the linked website. She didn't ask for help, just said she hoped the site would help others.

Edited to retract the suggestion. Wikihow isn't going to be spam. My apologies to the OP who was just passing on a suggestion.

This post was edited by Bellsmom on Thu, Nov 20, 14 at 16:50

@Bellsmom Oh, not spam! Just a wikihow page. New to this forum, wanted to contribute with a tip :)

Well, I use my cast iron on a regular basis for eggs, or cornbread, or pan and deep frying, or stew, and sometimes bread. I don't get carried away, but I treat it with respect. If everything except grease comes out easily, I just wipe it down. My fried eggs don't stick, but , scrambled don't come out easily and so with those eggs or stew residuals, I usually wash with soap and water; but then I always heat, reoil and heat more. I always keep a piece of light card board between nested pans.

I have more CI than I can easily use, so I keep some in the garage. Some is well seasoned, and some not so much, but generally speaking, none of it rusts out there. Some has set there for years. I also have a small, poorly seasoned pan that I occasionally pre-heat in the oven so that I can pour water into for a burst of steam. It naturally dries out in the oven, but I don't oil it and it doesn't rust! And, yes; if some fool soaks a pot over-nite, or for a week, you can always scrape and sand off the rust and start over.

My cast iron gets used as my regular cookware, so unless I really have to scrub it, I seldom need to reseason.

The best way to season a cast iron pan is to deep fry something in it, the dutch oven that I use to make French fries and potato chips is perfectly seasoned, unless SOMEONE (ahem), uses it to make chili or something acidic. Then I rub with grease and stick it in the oven.

My egg pan is black and slick and like jasdip's, an egg will slip around in that pan like it's Teflon. And, as mentioned, there's nothing better for a pan of cornbread than cast iron, heated in the oven while preheating, makes a magnificent crust.

Annie