What do y'all cast iron cooking people use to season your precious pans? My daily use pan is a pretty darn old 10 1/2" skillet that my dad got me as a birthday present a while ago, and I haven't ever properly seasoned it and would like to do so at this point. I've been watching a bunch of videos on how people are restoring old cast iron, and I'm set on using the oven cleaner in a bag route to get all the crud off, followed by a vinegar soak to take off a bit of rust and etch some of the surfaces to better hold onto the seasoning.

I've been kind of appalled to see how many people suggest various seed oils for seasoning. That's a no-go, IMO. Coconut oil seems to get spotty and polymerize unevenly. Avacado oil seems to work well. I have a good bit of bacon fat, but, that doesn't seem to work as well as other options.

What are your thoughts?

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