phaeton wrote:
>
> A few months ago I picked up a set of inexpensive (not Wal-Mart) cast
> iron skillets. I followed the web advice for seasoning- 1) Wash
> thoroughly with soapy water, rinse well, dry well 2) coat with
> vegetable oil and bake in oven.
>
> The pans have a nice 'golden' translucent varnish on them, and thusfar
> haven't rusted with use.

I suspect that golden coating was present on the pans
as purchased, and that you failed to scrub it off.
Cast iron is shipped with some sort of waxy or plastic
film to prevent rust in transport and storage, and I'd
recommend removing all of it before seasoning with fat
or oil.

When I first seasoned my cast iron, I did it in an oven
on high, and created a huge amount of smoke. This left
a shiny black surface. It was weird -- it looked like
black silk. I then fried some batches of bacon or pork
sausage. This fed the surface with fat, which formed
the plain black surface that my pot has today.

I have occasionally scrubbed this pot, and often wash it
with detergent. That has not removed the seasoning.
However, it is essential after washing to heat it over
the stovetop to drive off any remaining water, then
put in a little oil or bacon fat, and run a paper towel
around the inside to make sure it's fully coated and
any excess is removed.

Usually, I don't wash it if there's nothing stuck to it,
mostly out of laziness, rather than any fear of harming
it. After I pan fry a ribeye steak, I immediately put
the pan in the sink, fill it with water (no detergent),
and use a brush to remove any residues on the coating.
Then back it goes onto the still hot stovetop to dry.
In this case, no oil or fat needs to be added, because
the steak has donated more than enough fat to maintain
the seasoning. Occasionally, I've had to wash the lid,
which has accumulated fat, but doesn't get hot enough
to pyrolize it.