I have failed miserably at this task for years. For some reason, I cannot properly care for an iron skillet. I do love an iron skillet. My favorite thing to cook in it is green beans. I put the green beans in with some olive oil, pepper, salt, and a little soy sauce. Then I cook them on high and get a little brown to them. You may not like it, but it is the way my momma made them so it is the correct way. No further conversation necessary. Years ago when I was moving from my home town, a wonderful family friend gave me what she labeled a “me-sized” iron skillet. It was small and all I needed, and I use it most often now. My problem is that I have never felt like I have gotten it properly seasoned. My most recent attempt made it look partially seasoned, but then it started peeling. I really don’t know what the deal is. This is a simple task any Southerner should be able to master. Cover it in vegetable shortening and put in a 300 degree oven for an hour. Those are simple directions. Maybe I would fare better with more complex directions that require several temperature changes and a magic wand. I will try it again and let you know how it turns out.