I have a cast iron skillet (made by Lodge). Initially, I seasoned it (baked it with bacon fat -- couldn't get a hold of duck fat) and have been using it regularly for a couple years. I know that the true blue way to clean it is just kind of to wipe it clean, but I have not been able to bring myself there, so I clean it with water, soap, and a sponge. Once I scrub it clean, I usually coat it with a light film of canola oil, by dampening a paper towel with the oil and rubbing the pan with it. The problem is that then when I cook, I get a lot of smoke after a little while from, I assume, the oil. What am I doing wrong?