What is the best oil to use for seasoning a cast iron skillet?

For countless generations lard has been used to season cast iron. It will literally "bless" your precious skillet. The most recent addition to my prized collection (25 years ago - just a baby!) a cast iron dutch oven, proved difficult to season until I started rendering lard in it for my tamales. That turned the corner. It's now beautifully seasoned. Corn oil is also high on my list. Just don't use canola. It tastes like castor oil - you don't want to bake that taste into your skillet. I hope you realize that well-seasoned cast iron is "cookware royalty," to be passed down to future generations as family heirlooms. It is literally indestructible.

America's Test Kitchen has great instructions using flax seed oil. I only have to season mine once or twice a year using this method.

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You can use a high smoke-point oil. I think I used avocado, or grapeseed, on my Stargazer.

I just purchased a cast-iron skillet from Smithey Ironware Company. On one of the instruction cards it states that "[a] variety of oils may be used to season a skillet. Grape seed oil (what we use), lard, or plain vegetable oil work well. Avoid using olive oil or butter to season."

So, take that for what it's worth.