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I like using a lot of very thin coats of a high temp oil to initially season cast iron. After rubbing oil in with my hand, I wipe as much off as I can, then bake it, and repeat, 6 times. That makes for a good start.

See also:

http://sherylcanter.com/wordpress/2010/01/a-science-based-te...

http://boards.fool.com/ill-probably-try-to-fry-eggs-taters-a...
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