I LOVE my cast iron pots and pans. I only use those or my All-clad and the cast iron is probably used the most.
I pan fried buttermilk battered pork loin in one tonight. The only way I make a pot roast or beef stew is in the cast iron pot, stewing it all day on the stovetop. I know, I know....many people love crockpots...I love to nurture my dinner all day.
When I first get a pan....this started about 25 yrs ago so I am an "oldie" here at 48.... I coat the pan with olive or canola oil and just bake it on low (200 or so) for a while. The oil burns off. You don't want the oven too hot or it will smoke up your house.
The MORE you use it the better it gets seasoned. That is key.
I got my late grandmother's cornbread pan and NOTHING is cooked in that pan except cornbread. It is perfect. Everyone in my family knows the cornbread pan from the grilled cheese pan, to pan fry pan, and egg pan.
I have about several other pans I have seasoned and used over the years. I clean them thoroughly after use with a little soap and water. Many times, I let them dry on low heat in the oven if it has been on and is warm. If not, I use a rack.
Never leave them wet.
Enjoy!