I had got a couple of cast iron pans almost a year ago but never got around to using them. I have been reading about how to season them well before beginning to use them. The oils suggested are canola, corn, vegetable oil or any type of shortening. I only have olive, sesame seed, mustard oil and coconut oil at home - has anyone used these oils for seasoning in the oven? Also please share any tried and tested tips or lessons to be noted while seasoning these pans? My plan is to use one as a dosai/pancake pan and the other to saute veggies. Some sources recommend applying oil and baking in 375-400 oven for 1 hours. Others say this should be repeated 3/4 times. Regards to daily cleaning, I see many differing opinions: 1. Always wash in water immediately after cooking (when hot) and dry it immediately with a dry towel. (No soap) 2. Wash only by scrubbing with powdered salt after cooling. Apply oil and then store in an airy place. (No water, no soap) Let me know what works for you?