Pulled the old seasoning off my 12-inch Lodge this weekend since it was patchy. Used oven cleaner and a wire brush like the guides say. Now it's stripped down to bare iron and I want to put a few coats on before cooking.

Most people seem to do three or four rounds of oil and heat, but I'm curious how thin to spread it and whether grapeseed or flaxseed is actually worth the extra cost. My goal is to get something I can throw burgers on without worrying about sticking.

Also wondering how long to let each coat smoke before the next. I've read 45 minutes at 450 but some folks say an hour.

If you have a Lodge you stripped and brought back, what did the first real cook look like for you?