Really the best thing you can do is get a hundred year old skillet, because they literally don’t make ‘em Like they used to.
The way they're produced (stamped from sheet steel rather than cast) ensures they have a perfectly smooth surface, rather than the pitted uneven surface of a modern cast iron pan.
Professional chefs have been using carbon steel pans for decades for a reason. In my view, they have all of the upsides of cast iron, with none of the downsides. And they're surprisingly inexpensive at kitchen supply stores.
Many sources recommend sanding before seasoning, and note that manufacturers that preseason don't usually do that.
Outside of some fairly intense misuse, I've honestly never had to do reseason after even boring old canola/soy seasoning without sanding, so I've never bothered.
> gave up bought a Griswold dating to just before the turn of the century
So under 20 years old?