I'm ready to start cooking with my cast iron skillet but it seems everyone has different preferences on what oils to use for seasoning. So honestly, what should I use? Flax seed oil? Crisco? Coconut oil? Canola oil? And do I have to repeat coatings 6 times in the oven (I mean, seriously?) and when re-seasoning after cooking in it, do you just do a fine layer and let it get hot on the stove? I want to start off baking things like cornbread, brownies, cookie, pancakes, etc in it so I can get the hang of re-seasoning it after cooking in it. This is a completely new concept for me and I want my skillet to last me years.