I just cleaned up a rusty cast-iron skillet and I would like to season it. The thing is that I don't have lard handy and I'm wondering whether any of my other oils and fats would do.
I have: canola, olive, sesame and almond oil.
Also, I've heard that appying the oil and reheating multiple times improves the seasoning. Is it true? How many times does it make sense to repeat the process?