Ok so I'm new to cast iron and researched the heck out of "seasoning" my Lodge skillet. I used the flaxseed oil method (Cheryl Canter's version) of: PURE flaxseed oil (in refrigerated section of Whole Foods so I am 100% certain it was the right kind), Applied oil in UBER thin layer, wiped out the excess, placed it into the cold oven upside down, turned oven up to 500 degrees, started the timer AFTER the oven came to temp and left in for one hour, turned oven off and let the pan cool in the oven for 2 hours. I did this process SEVEN times. Tried to cook chicken (in a good amount of oil) and it stuck to the point of my having to PRY it out with my tongs and spatula combined. I literally had to PEEL it out of the pan leaving the pan FILLED with a thin layer of chicken. Was complete hell trying to clean the pan out afterwards and it looked "dull" in a few places so...did two more rounds of seasoning. Researched some more and read that I should cook bacon or something really fatty. Tried that, and IT stuck too!!! UGH!!! I was SO disappointed the pan has been sitting in my over for a month now (because I don't want to see it - reminds me of what an epic failure I am...HA!). I basically gave up on this after so much effort and wasted time but I really want to love my cast iron pan!!! Should I just fill it with BACON GREASE and basically DEEP FRY some bacon in the fat? I'm just at a loss. The science behind her method, and the multitude of other people who raved about it really sold me.