Seasoning A Cast-Iron Pan

Other vids on here said to not put the pan upside down in the oven because the oil will drip and leave little stalactites of hardened gunky oil. Any thoughts on this? Thanks!

only if the oil was applied too thick it will do that.

Season it upside down, you're supposed to put down a sheet of foil, or a baking sheet to catch the oil runoff.

Nothing beats cast iron for corn bread. I now have 2 dedicated corn bread skillets.

What is a good towel to use for wiping? Paper towels leave behind too much fuzz. Is there a good cheap kitchen rag I can buy? What wipes good without leaving fuzz behind?

Thats great. I should add my 2 cents. I find 350F is not quite hot enough for proper seasoning. It usually leaves a slightly gummy tacky surface. 400F at 2 hours is more appropriate IMO. I season a pan twice before starting to use it. I also prefer bacon grease or animal based lard over vegetable based oils. I find it works better.

The best method is to season your cast iron is on your gas grill. Dripping oil can smoke And sorry, the pans they were seasoning looked like they were seasoned already.

in order to prevent rust

why would u put oil on the whole thing ?