Lodge sells pre-seasoned cast iron these days. However, it's not difficult to season cast iron. Grease it up and put it in a low oven. I cook outdoors with cast iron Dutch ovens and I seasoned those in the fire. The best way to season them is to use them. Don't use soap to clean them (gets in the seasoning and "flavors" your food). Dry thoroughly before putting away. I do it the old fashioned way by putting it on the stove and turning on the heat until hot, then let it sit there until cool.

I spray Pam on my Dutch ovens before I put them away in their cases until next time. I never oil the pans I use daily, because they live on the stove top and don't have time to rust.

I lusted after the Le Creuset, but settled for a cheaper alternative.

Karen