I've long thought that the classic standard of American kitchens, the iron skillet needed a little work. Lodge makes great inexpensive skillets and other cast iron cookware, but my big gripe about their products is that they do not blast the interiors to make a smooth surface. I imagine that their stance is that, in the days of teflon and stainless, no one wants to pay more than about $25 on a heavy cast iron pot or pan. Though I can't imagine that bead blasting or some kind of milling would add that much more to the cost.
There are antique brands of cast iron pans out there that have smooth interiors. If you can find one, even one rusted to hell, buy and refurb it. You'll be very much amazed at how slick and nonstick these things are.
Some people say that they season their pans once a year, kind of like a spring cleaning thing. I do not. If its functioning well, I don't mess with it . . . well, usually not. This is modification and special new seasoning technique is the reason for my meddling with something that isn't broke.
Step 1: A New Season
There is a lot of debate about what kind of oil to use when seasoning cast iron. Some people swear by lard, while others say that since pigs have been bred to be skinny genetic freaks their fat doesn't contain enough omega-3 fats to properly season a skillet. It's a debate that goes on and on. But I think this is the final answer.
It's an easy answer. The primary reason is to protect your investment. Seasoning creates a protective coating that stops your skillet from turning into a rusty mess. The second reason is that it it gives the pan a nonstick coating.
Yes, it's nonstick, but don't expect a slick as teflon coat. If you want that, buy a cheap teflon pan. But if you want something that will out last you and be infinitely more versatile than a teflon pan, then cast iron is the way to go.
What Is Seasoning?
Good question. Essentially, you could say that it's a burned on coat of oil. To get more specific though, beyond the smoke point of an oil the fat begins to break down and polymerize into a hard coat for your skillet or pan.
If you want more information please go to this lady's site. I believe it was her that I heard on NPR that day.