Ok, readers, I do appreciate all of you so I am responding to a request on seasoning your Cast Iron. Personally, I have never had a problem with the seasoning. I bought new from Fingerhut one year. I coated it in Crisco and put it into the oven for an hour or so about 200 or so degrees. I used it and found it ok, was not super happy with the results, but with use it became awesome; no stick and easy care cookware. I have bought from Flea Markets too and often the no stick patina is there and I rinse and dry and then use it straight away. If it is rusty, i then use a steel wool pad and get the loose stuff off and then coat it in Crisco and pop it into the oven for a while.
I did ruin one pan one time though. I had a house fire and was living in a trailer on the property and had no stove and did all my cooking on the grill. Well it was too hot and thinking I was saving some effort, I poured some water into it for boiling it clean. I split that pan and was sooo sad. Now I will let things cool if ever on a grill again and reheat to clean and use.
I often boil with soapy water if we have done something that did stick a bit. That helps and then I rinse it well and let it dry on the burner on low. The blacker the pan the more non stick it is and I have the good fortune to have 2 of those pans now. Fry pans that is. Would love to have a cast iron bread pan. A nice dutch oven would be awesome too. Maybe I will go back to Fingerhut and see if they still sell those collections.
I hope this has helped you relax and enjoy your cast iron, you do know that a bit of iron is absorbed into your foods when you use it. That is a definite plus I think.
Consider cooking as the way to season your pan. Unless brand new, I don’t think it to be a very difficult thing.