For those that cook with cast iron...

[collecture]

I love cast iron cookware, but you got to have it seasoned right. It is how I get iron in my blood! 
It is common knowledge I guess since it is on the Internet in similar forms, but I had never tried it this way.
My brother raved about the process over Thanksgiving, so I thought I would try it and I did this last weekend.
First you put the cast iron pieces in your oven and set it to "Clean". Do this when you can have the house open as it will smoke a bit.
Second, take it to the sink of plain water and scrub it out - no soap.
Dry it off and put a coat of Flaxseed Oil on it, then bake it at 500 degrees for 30 minutes (I did this step on the BBQ grill).
Let it cool and repeat the Flaxseed Oil and 30 minute bake as many times as you want.
I did this 4 times and it was an all day process, but the pans look amazing and have a great non-stick quality to them.

[jholmgren]

I'm a big fan of cast iron myself, but my wife doesn't care for it.   She says it feels like the pans are dirty. 

That is one of the fundamental differences between us.  Her "Dirty" = my "Seasoned".  Her "Rusty" = my "Patina".   

That said - I used that same tactic to season my cast iron griddle but I did the whole thing on my charcoal grill.  I set it directly on the coals to 'burn off' the old seasoning, gets up around 700* or so.   Smokes like crazy but you sure do get a nice finish when you are done.

Jim

[collecture]

I hear you Jim!
My wife prefers her Le Creuset, which is....cast iron with an enamel finish - go figure. I guess she feels the enamel is more sanitary all worn out and scratched. She doesn't care what I use though if I'm doing the cooking!
I want to get more pieces. Right now I have a griddle, deep fish fryer, a #8 handled dutch oven type with lid, a #7 and #3 skillet.
The #3 skillet was my bachelor savior - I cooked many a late night burgers in that pan!