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That's how I do it too, but it's not so much for improved seasoning as laziness. My thinking is a long cool down hurts nothing, and I keep my iron in the oven anyway, so it's just done when it's done. Nothing else required from me.

I use olive, and I don't get fancy with initial seasoning. One or two oil/heat treatments, then let the pan do it's thing naturally over time.

Nice setup there!

My father used to have what I remember being about an 18" pan. When he was dying from cancer he had a nurse originally from Africa coming to the house to care for him. She was interested in the pan, and had a large family so I gave it to her. I figured it was a better match for her. I don't need...

Mmm... Pigshit burgers :^D Pan above looks like a Lodge that's had it's interior surface improved. Is it a Lodge you sanded the bumps off of? I have a fair amount of iron. A couple Griswolds and Wagners that were my fathers, and some Wagners I bought myself when you still could get them new in...