quote:

Originally posted by erj_pilot:
I can't go an iron skillet thread without posting my favorite video...

[FLASH_VIDEO]<iframe frameborder="0" height="315" src="https://www.youtube.com/embed/j6Tz3HnnCFs" title="YouTube video player" width="560"></iframe>[/FLASH_VIDEO]

That's a good video also.
Kent Rollins has some very good videos on cooking, cleaning and seasoning cast iron.

quote:

Originally posted by davidjinks:
I’m gonna have to give all those a try in the OP. I’ve been using olive oil and haven’t had any issues. But I’m always up to trying something new.

I've never used oilve oil for seasoning purposes. I use it extensively for vegetables and eggs but that's it.
Satueed onions and peppers for sausage is my favorite.

the seasoning is vulnerable to acidic substance, e.g. tomato sauce, or similar. OK to cook, but when done clean the CI thoroughly, don't let it sit

quote:

Originally posted by sse:
the seasoning is vulnerable to acidic substance, e.g. tomato sauce, or similar. OK to cook, but when done clean the CI thoroughly, don't let it sit

Good advice.
I've cooked tomato based food and reduced red wine for a sauce in cast iron and immediately rinse it out when I'm done cooking.
Some might say not to but I do remember my grandmother doing this with a dish that I still make from her original recipe. Contains tomatoes and when she was done dishing it out of her skillet to waiting plates, she had the water running hot and would rinse out the skillet. I just do the same as she did.