The only snag about cast iron (if you can really call it that) is the seasoning process. "Seasoning" cast iron refers to a process of building up some amount of material, which I'll call a finish on the pan that aids in cooking, creates a semi-nonstick surface on the pan, and protects the cast iron pan against any possible rust.
There are lots of theories on seasoning cast iron, from complex rounds of heating and oiling with different types of vegetable and animal fats, to doing nothing at all. Having tried many of these seasoning processes myself, I feel inspired to write about the flax seed oil method. It's the most durable and straight forward seasoning process that I've found, and the science behind the process agrees.
Step 1: Flax Seed Oil
What that translates to in practical terms is a durable finish, that even after just a few coats and short term heating results in a deep glassy black seasoning on the cast iron that has held up to months of my daily usage and cooking abuse.
As with any other cast iron pan seasoning, You don't want to use soap on the pan when cleaning it, but with this method, I've found that using a mildly abrasive sponge when doing the dishes doesn't seem to affect the finish at all.
Step 2: Oil the Pan
The pan should have a slight sheen to it, but no standing puddles of oil or thick areas of build up. If you're really feeling inspired, use your bare hands to spread the oil around and envision yourself back in the old world. Follow the rule of thumb for any other finish - shoot for a nice thin even coat. You can always apply more, and, as you'll soon see, you will.
Step 3: Bake at 500F for 30 Minutes
The pan will smoke a bit during this process. That is completely fine and natural, your oven will not catch fire.
The hot flax seed oil will smell a bit strange. That is also completely fine and natural, the smell will go away.
Step 4: Repeat 4 to 7 Times
Keep repeating this process until you've gone through as many cycles as you'd like. I've found that 4 to 7 rounds was enough to result in a semi-gloss, beautifully smooth, tough, black finish that is ready for use.
Step 5: Do All Your Cast Iron at Once
Step 6: Use the Gas Grill
I now feel foolish for saying that this was the "best way" to season cast iron without mentioning this important tip that was brought up in the comments: if you want to avoid making your house smell like smoking oil - USE THE BBQ!
What a great idea - thanks to everyone who suggested this. Next time, I'm definitely gonna use the grill.