After every use they get a soapy wipe out, rinse, then a one minute heat with a quarter inch of oil in the pan. The iron just soaks it right up so it’s all ready and greasy for the next fry.
Painting the pans with flaxseed oil leaves an uneven spidery brown pattern. If food sticks to the pan you have to sacrifice some of the coating. It wasn’t a durable solution for me.
Cast iron pans?
When you heat the pan you can see the water bubble out of the iron pores. I let it cool, wipe it out, and hang it up.
I’d expect your cast iron to become sticky / blistered over time, though I haven’t tried the oil you use.
Impressive estimate!
My 25cm wide cast iron of mine just absorbed 0.185g of sunflower oil.
Apparently that's a layer 4 microns thick, or 1500x less than what the quarter inch I put in the pan:
$ units '(1inch/4) / ((0.185g / (921kg/m^3)) / (pi*(25cm/2)^2))'
Definition: 1551.7849