I dug mine out a few months ago after very intermittent use the last few years and are now using them almost always. I never use soap to clean them, if they are even a little too warm when I use it or don't get it all out, I can taste soap in the next dozen meals ( I am pretty sensitive ot certain tastes; soap and onions especially). hot porus iron really does suck things in. I just use water, scrape and a paper towel.
as far as seasoning goes, I had one pan that was the one I wanted to use for size, but stuff really did stick too it. I had been wiping and reheating with a little olive oil. I decided to go ahead and really re season it with fat and after i did that its good and non stick. So now instead of oil, I just drop a little dob from the grease jar in, coat and heat and then wipe with a paper towel. haven't had many sticking problems since.
I would say the best way I saw to season one was when I was on scout trip, and one of the leaders had a new pan. two hours and two pounds of good fatty bacon later, he had it nicely seasoned. I have never tried to recondition a really bad one, but I think i'd try electrolosis as my first choice for rust then season immediatly.
One thing to watch out for is suger. I've been told a few times, suger will pull seasoning out of the iron and from my experiance, it tastes like it too. A little doesn't seem to be a problem, but deserts or high suger foods seem to be an issue.
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