[Yetanfou]

I use only cast iron, always cook on a wood-burning stove. The way I season pans is simple, I just put the thing on a medium fire, dab some canola oil on it, rub it in, wipe it off, repeat this once or twice after which I just use it with enough oil (canola or olive). I clean them by rinsing them while hot with cold water which starts boiling immediately, wipe them with some paper and put them away. As long as they're kept dry they don't need reseasoning. No fancy oils needed, no special rituals, just use them regularly and that's it.