Check this out:
If you go to that link you should allow yourself a few hours... Reading Jackie Clay's articles are addicting - just like the rest of Backwoods Home Magazine.
The easiest way is to build a nice campfire out in the backyard. And when the flames go down a bit and the logs turn to red coals, place a pan or two right in the middle. Let it cook. That yucky burned on grease and gook will bubble, burn and stink. And when the fire goes out they will cool. When you take them in, you'll see that they are now nice and smooth. No more chunky gook. Now wash them well with hot water and detergent to remove any soot, charcoal and debris.
When the pans are clean and dry, wipe them well with olive oil, on the inside, and place them in a very slow oven 250 degrees or less. You don't want them to smoke, only heat well so the oil will be absorbed. I often leave them on the oven rack of my wood kitchen range all evening, with the oven door open.
Then take them out and wipe them off with a paper towel and let them stand a day or two before use. The first use or two, make a "simple" use, say frying hamburgers or making stew. To clean after this use, skip the detergent and wash with only very hot water. You can even boil them a bit to remove stubborn food. Do not let food dry on your newly seasoned pans!
That's all there is to it. If you should get or have pans that have rusted, fire them as above, then use a very fine grit sandpaper to remove any clinging rust. Then wash and season. Just like new. Better than most new, today, as the modern cast iron has a coarse finish and is not as nice as the older iron.
—Jackie
Wow. Thanks for the detailed information. I have to admit, I think I’ve held off getting cast iron cookware and planting roses in my yard due to the stories of how much work it is to take care of each of them. But, I’m beginning to think the rewards of each will outweigh any perceived difficulties. Maybe this will be the year I purchase both and start enjoying them!