how often do you season your cast iron?

[CRO]

I had to post this since my wife just used our 10" Lodge for quesadillas.
There was cheese and black bead "crud" after the cook.
One drop of Dawn and a scrub with a scotch brite cleaned everything.
Put it on the stove and wiped off the water. Heated it until very hot.
Spray a small amount of canola oil on a towel and wipe. Let heat until in smokes.
Side note; we cook almost everything in our cast irons and carbon steel. We do have a cheap POFA-free pan for eggs.

[Skinsfan1311]

I've never reseasoned my CI

[Mosca]

If I abuse it by being inattentive and overheating it, thereby burning off the seasoning, I’ll reseason it. That’s more common on the cast iron BGE inserts than it is on the skillets, but I’ve done it on those, too. Otherwise none of it has ever needed to be reseasoned.

[HawkerXP]

Just remember to keep turning when seasoning.


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[Donw]

While my wife takes care of the cast iron using flaxseed oil or a paste I make up from beeswax and flaxseed oil I follow my grandmother’s simple three step method:

Fry your chicken in lard in it.
Fry your bacon in it.
Fry your fatback in it.

Then repeat weekly

[Carolyn]

I do a light re-season on the stovetop by making a roux only when I did something to rub off the old seasoning in spots. Works for me.