Kenneth wrote:

I've used cast iron happily for about 50 years, but have
always thought the whole seasoning thing to be, well, (for
want of a better word), silly.

In terms of sticking, I could not detect a difference
between a brand new, unseasoned pan, and one that I had
carefully seasoned for years.

Then, a few years ago, Consumer's Reports tested cast iron
cookware.

Among other aspects of their testing, they asked staff
members to contact elderly relatives to see if they could
find generations old, super-well seasoned pans, for
comparison.

As has been my experience, they could detect no difference

Except the elderly could no longer lift them.

I don't know why anyone needs cookware from the iron age, it's a
kitchen for cripe's sake... you wanna pump iron join Gold's Gym.