Yep...I think all these folks are right. Forget a "mix". But the
problem, it seems to me, is the STICKING...?

So, Im still thinking that mold needs a few more sessions in the hot
oven, greased WELL with oil or lard.

You said you "cleaned them up" and I expect that means you scrubbed the
rust with steel wool? That probably emoved many years of seasoning that
just ONE new seasoning couldnt repair.

My mom's chicken skillet must have had a half inch of layers of
seasoning, I swear. If the house had caught fire, she would have run
thru flames to save it. And that sucker was OLD long before she got it
from HER mom....I wish I had it, now....

Anywqay, I do know that methods for seasoning a new iron pan vary
greatly. Some swear that greasing with gobs of lard, then setting the
pan in a roaring wood fire is the ONLY way. Others use veg. oil and do
it in a 425 oven for three hours, then turn the oven off and leave the
pan inside overnight to cool. My friend Peggy says to coat with oil on
the OUTSIDE, then FILL the pan with veg oil and simmer it on the burner
for a couple of hours, let it cool, then repeat the heat and simmer
process two or three or more times.

it's a conundrum, for sure. Of course Im sure you know that once you
get that good layer of seasoning, you NEVER submerge in water, never use
dish detergent and NEVER miss Church on Sunday. Just wipe it out with a
dry paper towel, apply a thin layer of oil and store it in the oven. IF
the house catches fire, well...YOU know.

Im pretty sure, mix or from scratch, the pan should NOT have "stuck". I
bet if you googled "How to cure cast iron pan", you'd find a dozen
different methods.

Hang in there.

Lass