Tom,
I season my iron skillets by coating them with either
the bacon fat or olive oil and placing them on a
**very** low flame.  Leave them that way for at least
5-10 minutes.  Then wipe excess oil out.  It is then
ready for use.  I have washed mine in hot soapy water
on occasion with no ill affects.  I make sure I dry
them well and then reseason immediately.  When there
is something stuck in the pan, I have used salt to
clean it.  Just pour some in and use a towel to scour
it out.  This works pretty well.  Whether this is the
proper care, I don't know, just know it works okay for
me.
Jane

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