Put it in a self cleaning oven,upside down.Set the oven for self clean and do not open until the oven is completely cool.Rinse out in scalding hot water with a brush or chain mail to clean it.Dry completely.Use a very,very light coating of lubricant of your choice,place in cold oven upside down,turn oven to 350 for 1 hour after it has came to temp,let oven completely cool before removing.Repeat step 2.Cook some bacon in it,wipe it out and lightly coat it in lubricant while it is still warm,let cool.Repeat step 2 and 3 until desired finish.
We are very similar in this respect.
I do not fiddle with cast iron. I use it, wash it, and put it away. I rarely even re-oil it after washing...I don't need to.
I reseason nearly every cast iron piece I aquire...using a similar method to what Hoss described above. I do the self-cleaning cycle in the oven for 3-4 hours (depending on how much crud is on it), but I do not let it cool completely before removing from the oven. I take it out as soon as the door latch releases, wipe it clean with a dry cloth, and immediately coat it inside & out with lard. The pan will still be scorching hot, and it takes that initial seasoning like a champ. After wiping it dry once it cools a bit, I then season the bottom ONCE on the stove top by getting it to it's smoke point, let the smoke burn off, and then recoating the cooking surface with lard...I will wipe down the entire pan with my greasy cloth/paper towel. Then I consider it ready to use. After the oven stripping, seasoning the thing is literally a 10 minute process. I don't fiddle with it.
For cleaning, I don't use soap. Not because I think it's going to hurt it...it won't. But I see no need for soap. I also don't clean my pans while they are hot. I will wipe out excessive oil (so it doesn't go down my drain), let it sufficiently cool (basically while we eat), and wash. Washing, for me, means running cold water & scrubbing with a stainless pad or one of those chainmail scrubbers. When I can feel the surface is smooth, with nothing sticking, I rinse with the cold water, dry with a towel, and I'm done. By not using hot water or soap, I have a sufficient layer of oil left on the surface of the pan that I don't have to re-oil it. I don't fiddle with it.
Yes, I put oil in the pan when frying eggs. Does that make it any less non-stick? Not really. I put oil in a non-stick pan to fry eggs too...I mean, who doesn't? If you're not using oil, you're not "frying". When following the stripping & seasoning method I described above, I am not afraid of eggs being the first thing that sees the pan when I'm ready to cook on it.
I also do not have an issue with using newer Lodge pans. The surface may seem more rough than vintage pans, but that really doesn't hinder it's cooking ability. For some reason people feel the surface has to look & feel glassy smooth...it doesn't.
One thing that I feel like I have learned over the years is that animal fat aids in the non-stick characteristics of most any pan. When cooking things like eggs in my CI or carbon pans, I feel that lubricants such as butter/lard work better than something like olive oil.
My main point is that I don't fiddle with all the modern/popular tricks going around. I give my iron a basic seasoning (literally minutes), and I don't fiddle with washing/oiling/heating to dry. None of that is necessary (for me).
But it's sort of like "the stall" when cooking brisket or pork butts. So many people obsess over it, watch for it, complain about it, or simply let it worry the heck out of them...when I ignore it, never check temps to try to find it, could care less about it, and never let it determine anything related to my cook. That's how I look at cast iron ... I don't fiddle with it.
Here is a roughly 20 year old (not vintage) 12" Lodge skillet that I saved with the method I typed out above...no scrubbing...no grinding. It's an old workhorse. I keep three 10" skillets stacked inside of it, but I'm not worried about chipping my seasoning because I don't have layers of carbon burnt onto my pans. My iron is seasoned in the pores...there is nothing to chip off...