For each seasoning cycle, I did the following:

• Arrange both skillets so that one edge leans on something inside the oven, so the skillets are face down but not parallel with the floor; this will drain excess oil, if any
• From cold, bring both skillets to 350 F (175 C) over 25 minutes
• Remove a skillet and wipe on/off corn oil, then return to oven. A very thin sheen of oil. Repeat with other skillet.
• Set the oven for 175 C again, but now for 10 minutes
• Remove a skillet and wipe off any pools of oil, then return to oven. Repeat with open skillet.
• Set the oven for 400 F (200 C) for 45 minutes
• When done, do not open the oven and let it cool on its own to room temperature over the next few hours