I use cast iron almost exclusively (the exception being enameled cast iron). Linseed oil (not boiled linseed oil, which has toxic additives!) makes for a great low stick surface if you are willing to put in the time. Add a thin layer, bake it to the smoke point and repeat. Lasts a long time and makes cleanup and frying eggs much easier.
I very consistently get a pretty amber colored sticky surface from flaxseed oil. Olive oil doesn’t build a film as impressively quickly, but the result is less sticky and more durable.
You have to bring it to its smoke point and then wait for it to stop smoking. If it's sticky and amber colored it means you're not heating the oil for long enough to completely degrade it to a polymer coating during seasoning.
