My dad passed away about 5 years ago. At that time, he had a set of cast iron skillets that were in great shape. Recently, my step mom came out and surprised me with his skillets. Turns out, she never used them and they have been gathering dust and drying out over the years. There is a little rust, but mainly around the handle (outside the cooking area)
Question for everyone - is there a definitive best way to season them? I have some Lodge pieces that I bought as a set for inside cooking. I have been using Crisco most of the time, but did buy a cast iron seasoning that I have had some success with. The problem is that I am not seeing the seasoning as well as I would like.
I have seen multiple sites talk about different ways and I have seen the pros and cons of the different options. I mainly will boil most of the crud off, then scrape and wipe out. I then dry it in the oven at 500 degrees before adding a coat of oil. These pieces (and one that I ruined when I forgot it was on the stove during the boiling stage) need a little more than that.
Any suggestions? I will get some pictures this week and post them as I know not all of them are Lodge pieces (one was significantly lighter than the Lodge pcs)