The best way to season iron is with Flax Seed Oil, end of story.

Just be careful. Using scientific words doesn't make it scientific

She mentions using bacon fat means you're swimming in carcinogenic nitrates. Um. No. She's confusing a couple things

And if she's worried about nitrate, she better stop eating celery, spinach, beets..... (but i digress)

My main issue is that all the disparaging comments about other fats mention things like 'being sticky' or wearing off. Well. If you dont use your cast iron, it will get sticky. That's not the oil's fault. That'syou wanting a pretty pan because it looks cool. Oil takes a while to go sticky or rancid. And that never had a chance in gramma's kitchen. Thatpan was used regularly, if not every day

Any cooking fat is perfectly fine. Flaxseed oil may harden (like linseed oil on oak), but innuse under heat it softens

Bottom line: gramma never seasoned her pans. She used them.

Read that article a while back. A lot of information (and disinformation/opinion). Worth reading but i echo what Stike said.My mother kept a soup can of bacon grease on the stove and used it in everything (made cereal interesting) and most cooking was with CI  skillet. Everything tasted great.Am now in the process of revitalizing that skillet now to use in the Egg.