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I use cast iron all the time. No Teflon-coated aluminum, stainless steel or titanium cookware. Just nodular cast iron. Here's how I season a new skillet:
1. Put in the oven on Self-clean OR put it into a gas grill on high for about 4 hours. Turn the heat off and let it cool slowly. When you take it out, it will be a beautiful brownish-silvery-gray (the color of cast iron).
2. Coat the iron with vegetable shortening (or bacon grease). Let it sit overnight.
3. Heat in an oven at about 200 degrees. The shortening (or bacon grease) will soak into the iron. When the iron looks dull, coat with shortening again. Repeat as needed for about 6 hours.
4. Let cool. Use frequently. Oil after each use.
By the way, you can use soap and water on cast iron (for example, if you burn something really bad), but you will have to repeat this process again.
After a few years, you'll notice the cast iron has a "crust" on the outside. Just pop it in the oven on CLEAN, and start over.
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