Just use any veggie oil. Oil it up good and put it on the burner and let it get good and warm to hot. Let it cool and its done.
I used lard since veggie oil tends to leave a taste for some time.
BTW, We use our iron skillets on a glass top stove. Just dont slide them on the stove and never take them off the hot burner and put them on the cold part of the stove top unless you put something under them.
First, forget all previous posts. Second, take the pan to a machine shop and have them mill the bottom of the pan smooth. It will then season, and cook properly. Lodge and the other companies are too lazy to do this but at one time it was standard fabrication.
***Just use any veggie oil.***
You are correct. I’ve been cooking on cast for the last 65 years and any veggie oil or animal fat will work. I’ve even heated the cleaned cast iron and sprayed cooking spray on the pan.
All will work.