I don't have any old stuff. I've got a Lodge 10" dutch oven, 12" skillet, and a few other generic's from Harbor freight laying around.
All I ever do is rinse them out with hot water (no soap) and a stainless scrubbie. Then put it back on the stove and heat it up a bit to dry, and then give it a nice coating of canola oil then put it away.
If you do burn something on it good and need to really go to town, I reseason by coating it with crisco and putting it a hot oven for a while. Look up 'cast iron seasoning' and you'll find a bunch of info.
I use mine all the time. Totally non-stick and works great.
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