Cast iron 101 tips

Im a virgin with cast iron cooking...no clue as to what Im doing.  But with some searching and reading i've come across good-to-know-info on Cast Irons.  Heres what I've found:

How to get a slick, NON-stick surface:  generously rub and smear vegetable shortening in the pan & follow with heating the pan in the oven.  It may take several attempts Im told.

How to know your cast iron pan is ready for food:  with butter in it add a drop of water.  The water must sizzle in the butter.

Dont use soap to clean it*.  INSTEAD: heat with hot water, scrub and rinse. Sprinkle salt, rub that around and rinse.  Then add oil to coat -put in oven preheat to 350-when its done preheating take out and let cool and dry. Helps prevent rust too. ---tip--- if you don't like the smell most oils leave behind...Use virgin coconut oil to clean/protect instead.
*however, many have said a tad of soap is fine just don't let it soak with soap. To each their own!

An option to heating your cast iron: place pan in oven-preheat oven to 350. When its done preheating, remove pan and turn on burner- proceed to cook.(always keep your oven mitt handy)

If you'd rather not deal with the risk of burns(lets face it, we get preoccupied and bunk/grab the pan like an idiot) invest in those costly but LIFE saving silicone handles such as Le Creuset Silicone Handle Sleeve

Theres a bunch of talk about "seasoning" your cast iron.  Well mostly what i hear is cook stuff like this in it:

-bacon

 - cornbread 

-hash browns 

- roast chicken by broiling it