Seasoning is a reaction between the pan and fat. You're trying to create a thin layer of that reaction product (not just a coating of burned hydrocarbons). Any

Seasoning is a reaction between the pan and fat. You're trying to create a thin layer of that reaction product (not just a coating of burned hydrocarbons). Any procedure that looks roughly like the following will be fine enough: - Coat your iron with a heat-tolerant oil (peanut, avocado, ...) in such a way that it won't spill or make much of a mess. This usually includes very thin layers and maybe a drip pan. - Cook it at 350-480F for 5-120 min. This often involves an oven, but you can do fine just bringing the pan up to high heat with some oil for a minute or two before you cook anything. - Repeat as necessary. The seasoning isn't critical for most dishes. Don't overthink it; just get the pan roaring hot once in awhile and start cooking in it. If you do manage to screw it up somehow (you probably won't), half a minute with some steel wool will make it easy to start over and try again.