Don’t re-season unless it looks sad

Almost never. If you’re cooking in it weekly, you’re maintaining the seasoning just by using it.

Seasoning isn’t a chore — it’s a happy byproduct of cooking with fat. Every time you fry an egg or sear a steak, you’re adding a microscopic layer. The only time you need to actively re-season is if the pan looks dry, patchy, or rust is starting. For weekly use, that’s maybe once a year. Maybe.

As for oil: skip the flaxseed oil hype. It gives a gorgeous initial coat but flakes off under real use. I’ve had the best long-term luck with grapeseed oil or plain Crisco (vegetable shortening). High smoke point, neutral, and they polymerize into a tough, slick surface that actually lasts.

Just cook with it, dry it on the stove after washing, and rub a tiny bit of oil on before storing. That’s it. You really don’t need to think about this more than once a blue moon.