I discovered this site years ago, when searching for information about how to season cast iron. I had a cast iron skillet I'd been using off and on for a few y

I discovered this site years ago, when searching for information about how to season cast iron. I had a cast iron skillet I'd been using off and on for a few years at that point, but was still having trouble with food sticking, and so figured I'd made an error in seasoning the skillet initially. I have to say, the techniques described in the article work well. I have a few skillets I seasoned using this technique, and using only a little more as cooking fat as I'd use in a teflon pan (1/2 Tbsp vs 1 tsp), I can cook eggs and not have to worry about them sticking to the pan. Many a delicious omelette has been made in my 8" lodge skillet after I seasoned it with this technique. The same was not true beforehand. sevensor does correctly note that this can be a lot of work and take a whole day, but bmcusick also correctly points out that it doesn't have to. I seasoned the 8" Lodge skillet mentioned above over the course of a week, applying 1-2 layers in the evening while I was in the kitchen anyway to cook dinner or clean up. And after that week was up, I then had a cast iron skillet I could cook eggs in. Totally worth it.