tell me how you season your cast iron cookware

With oil?  Lard?  Any particular kind?
A lot or a little fat?  How much?  A thin coating?  A quarter-inch deep?
On high heat or low?  In the oven?  On the stove?
For how long?  A half-hour?  Two hours?

Every guide to seasoning cast iron I've ever read has been infuriatingly vague about how much, how hot and how long, and don't give me guidance on how to tell if I've done it correctly.  I have both a cast-iron griddle and a lovely cast iron cookpot that I think have never been properly seasoned and I really want to do it right.

reminder: Super Duper Tuesday Social!

When you're done working or voting or whatever it is that you do, c'mon over to our place to watch the results come in.  It's going to be awesome.  It'll be like the Super Bowl for policy wonks!

(Technically I guess the general election will be like the Super Bowl.  Maybe this will be like the Final Four.  Something.  Whatever.  Look, we're going to have fun, goddammit, so come over.)

We'll have cheese and crackers and some drinky stuff (though if you'd like to bring a beverage we would not at all object), and I can probably be persuaded to make a pizza or three.

Reply here, or call our house, or email me @livejournal.com if you have any questions.