Cast Iron Seasoning

I've always put my cast iron pan in the oven for an hour, oiled, to fully re-season. This is an alternate method I want to remember, from this website:  5 Reasons to cook with Cast Iron Pans  

"The best and simplest method I’ve found to clean and season my cast iron is as follows:

* Cover the bottom of the pan with a healthy layer of kosher salt and add about a half inch of cooking oil. Heat the skillet until the oil gets hot enough to begin smoking then remove from heat. Carefully dump the oil and salt into a bowl and use a ball of paper towels to rub the inside of the pan until it is smooth and clean. Allow to cool before returning to the cupboard."

Briefly, the 5 reasons include: Health (using less oil to cook); health (because of iron added to diet); health (chemical-free cooking that non-stick pans don't offer); economy (the pans are fairly reasonably priced); longevity (they last longer than a lifetime).

The main thing is to learn the proper care of cast iron pans, never letting them soak in water and lightly oiling them after each clean-up.