#6 Keep it seasoned
After drying, apply a thin coat of vegetable oil or cast iron seasoning oil, rubbing it into the pan’s surface with a bit of elbow grease. Choose oils with a high smoke point, like vegetable oil or vegetable shortening. Avocado oil is another good choice. Avoid olive oil, butter, and bacon fat, as they have a lower smoke point and can become rancid. Heat your pan on the stove over medium-low heat or in the oven at 300° until dry, about 10 minutes. Let cool; wipe the surface with a clean towel, and heat for 5 minutes more. The more you use and season your beloved cast iron, the finer its finish becomes.
