Cast iron.

Lets see your collection! I have about six or so more to season..

What's your seasoning method?

Cast iron is great. I love cooking on something that I know will most likely out live me and may even last for 100s of years if cared for properly.

REI had a cool article once about a cast iron pan one of their backpack guys bought at a garage sale. The story reflected on how it had belonged to the family's grandmother and fed them as kids through many decades, and now would feed the new owner's family until he was gone as well.

I've got a few pans and a dutch oven from my dad's effects, and we use them daily.

What's your seasoning method?

  I throw them on the burner high heat. Let cool take a wire brush to them then add oil. I let the oil burn off then repeat the process. I got it down to a science

Cast iron is great. I love cooking on something that I know will most likely out live me and may even last for 100s of years if cared for properly.

REI had a cool article once about a cast iron pan one of their backpack guys bought at a garage sale. The story reflected on how it had belonged to the family's grandmother and fed them as kids through many decades, and now would feed the new owner's family until he was gone as well.

I've got a few pans and a dutch oven from my dad's effects, and we use them daily.

 Theres no better way then to cook a steak on!

Thanks for the seasoning recipe;)

What's your seasoning method?

  I throw them on the burner high heat. Let cool take a wire brush to them then add oil. I let the oil burn off then repeat the process. I got it down to a science

Nice. I do similar on a coleman outside, preferably with bacon fat. A friend of mine will take a pound or so of bacon, cook it in a new pan on a campfire then just put the pan overnight in the coals. That also works.

One thing I've taken to doing: I noticed that the really old, great CI pans are smooth inside and new ones have a rough, pebbly finish that grabs food. I'll hit new CI with an orbital sander and get the thing mirror smooth before seasoning. It makes a tremendous difference. Of course, it's a PITA, and takes a long time, but I'm not a smart man. Here's a pan from as-received-from-the-thrift-store to as polished as I was gonna get it, to the first pass of seasoning it.

Orbital sander, huh? I just got an old pan from Goodwill that is all pebbly, and I thought I was gonna have to deal with it. Now you got me thinkin'...

What's your seasoning method?

  I throw them on the burner high heat. Let cool take a wire brush to them then add oil. I let the oil burn off then repeat the process. I got it down to a science

If they are not caked with crud, there is an easier way...use kosher salt, cooking oil, and an old rag. Put the oil down, throw a couple of teaspoons of salt on top of the oil, and rub it with a rad still it is clean. 

What's your seasoning method?

  I throw them on the burner high heat. Let cool take a wire brush to them then add oil. I let the oil burn off then repeat the process. I got it down to a science

If they are not caked with crud, there is an easier way...use kosher salt, cooking oil, and an old rag. Put the oil down, throw a couple of teaspoons of salt on top of the oil, and rub it with a rad still it is clean.

Gonna have to try that!!!

Hahaha we only have one & just bake on kitchen oven to season it

Orbital sander, huh? I just got an old pan from Goodwill that is all pebbly, and I thought I was gonna have to deal with it. Now you got me thinkin'...

Yep!

this was a small one, barely larger than the sander; it'd be a lot easier on a bigger pan.

Start with rougher grits and progress to finer if you've got an assortment of sanding pads. I only had one or two 100s and a stack of 220s so it took forever. Again, I'm not a smart person. This was just a modern Lodge my wife picked up for a few bucks. First time using it was on fried eggs, and they slid right off.

Warning if FM1 asked you to help him move, NOTE he is a cast iron hoarder