I've recently been picking up old cast iron at estate sales, flea markets, etc. and have been restoring some. The video is pretty good, but here's a few corrections and comments to make it better: 1. It should technically be titled "How to re-season a cast iron skillet", as the procedure he outlines (the 3x repetition) should be performed after old iron has been completely stripped and cleaned - or performed on a newly cast piece. 2. The temperature you set the oven at should match the smoke point of the oil you use. I use grape seed oil (420° F). Avocado oil's is well above 500°F, but there's really no need to go that high as you can achieve the desired carbonized layer at lower temps. From what I've been reading, the resto guys use a mix that is mostly Crisco stick shortening. 3. There's really no reason why you can't use soap and water in cast iron. You just don't use a lot and you don't leave it soaking in it. Doesn't really matter if you do use it as long as you rinse it well afterwards and dry/season it again. I generally use a smear of bacon fat for this - the Duck's iron is NOT halal. A few other pointers... If you have something that is completely caked in cooked-on crap, a soak in lye generally knocks most of it off. A good scrub after generally seals the deal. If you've got burned on crap, rust, or uncle Earl's tractor juice with 40 years of barn patina built up on it, an electrolysis treatment may be the way to go (I have procured almost everything to do this, but haven't done so yet). Lastly - avoid sticking your caked-on skillet in the campfire to burn all that junk off. In addition to the main objective, you'll likely warp your skillet and destroy the crystalline structure of the cast iron.