Look folks, here’s the chef’s secret: cook your first several dishes with whole butter as the fat. The sugars in the butter will darken and caramelize in the “pores” of the pan. Don’t let it build up though. It’ll fill in the pores and that’s all you need. Do not ever let some crusty crud build in the pan. If you feel like you’ve somehow “lost” the seasoning just fry some stuff in whole butter until she darkens up again.
This is all you have to, or should, do.
After the pan gets a little dark on the bottom and up the sides a little then cook in whatever fat you like.
Go back to butter from time-to-time which of course you should do anyway.
