Cast Iron Care

This is what works for ME
This is merely what I do

When I got my pans they needed to be cleaned of rust.
I did used soap (only this one time), then oil, then a metal brush.
Dried completely with towel, not air dry. (I never let it air dry)
Next I "seasoned" my pan.
I rubbed it with Crisco and baked it for an hour 400 degrees,
turned off oven, let pan cool in oven.

When I use it, I use some kind of oil, currently coconut oil.
I clean with warm water, then wipe it down with a light coat of oil.

I re-season it every few years, like when the coating it more sticky than non stick.

Work horse of the kitchen

Cast Iron
During the past 20 yrs, I have probably been through 6 skillets, maybe more.
All but one brand names.
They have all disappointed me in one way or another, the non stick came off, the pan warped.  In the end their fate was the same.  I got rid of them.
But the cast iron was always there and always works for me.
Plus I love I can take it from stove top to oven if needed.
This is where true Frugality comes in.  Cast Iron may cost more in the beginning, but it will outlast all the other pans/skillets.  If you are lucky, you may inherit one.
There is some upkeep, but that should be true with anything you what to make last for years, decades.

Frugal Dessert

Used instant milk to make the pudding .75
Jello .44
Cool Whip .99
Had all the ingredients for the crust, flour, water, oil, salt
Approx 2.18 to make pie
8 servings at .27 a piece