Seasoning a cast iron skillet means baking a thin layer of oil onto the metal so it hardens into a smooth, naturally non-stick, rust-resistant coating. You clean the pan, rub on a very thin layer of oil, and bake it upside down in a hot oven, repeating to build up the layers.
Wash the skillet with warm water, dry it completely, then rub a very thin layer of a neutral cooking oil over the whole pan, inside and out, wiping off the excess so no oil pools. Bake it upside down in a hot oven for about an hour, let it cool, and repeat a few times to build up the coating.
When oil is heated on iron past its smoke point it polymerizes, changing from a liquid into a hard, slick layer bonded to the metal. Each round of baking adds another thin layer, and cooking with fat over time keeps building it, which is what gives a well-seasoned pan its non-stick surface.
Use the pan regularly, dry it right after washing, and rub in a little oil before storing. Avoid soaking it, running it through the dishwasher, or cooking very acidic foods for long periods, since those strip the seasoning.
Oil polymerizes into seasoning most effectively at around 450°F (232°C), and common seasoning oils such as canola and grapeseed smoke at about 400–425°F (Cast Iron Collector; sherylcanter.com).
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