probably weird to respond to an old comment but here goes.
I'm interested into getting a dutch oven (or a cast iron skillet) and has actually found several, but ovens in Japan (typical Japanese homes) aren't big enough for the seasoning process. At least not in the way google or youtube has shown.
Reading this chapter, I got invested and curious whether the way Kenta did the seasoning was OK. Seems like he just vaporized the remaining moisture after washing and while still hot/warm applied the oil then let it sit.
You wrote that you have a couple so I assume you're used to seasoning.
Was the way Kenta did it OK? I thought you had to set it upside down or something.
The key to cast iron is protecting it from excess moisture. The enameled dutch oven I mentioned is naturally protected due to the enamel, so I can wash it all I want so long as I don't chip it and expose the metal underneath. The regular pans on the other hand, one has to be much more careful, else the exposure to moisture will cause it to rust. Thus one of the aspects of seasoning the pan is also there to protect the metal my giving it a natural coating of the polymerized oil which protects it, as well as giving it a nice, mostly non-stick surface.
When cleaning it, be careful and limit the water used. In fact, one of the normal tricks is to pour salt into the pan and use it instead of water and use it as a natural scouring product. Just wipe out excess oil, pour in some salt, and rub away, then rub a bit of oil on the inside to protect it til next use. As for seasoning the pan, normal use will keep it well seasoned as you normally use a bit of oil when cooking anyways. But, it helps to on occasion to "freshen" the seasoning by re-seasoning. Just lightly clean it with a bit of soap and water, rub well with oil, and let it sit in your oven upside down with something underneath to catch any stray drops that drip off. Will take a few hours in the oven, but it works.
