On Sun, 28 Nov 2010 10:15:53 -0800 (PST) in rec.food.cooking,
phaeton > wrote,
>The problem I had with them some time ago was that even though I
>followed the instructions for seasoning them to the letter, they never
>got that hard, slick, black coating. The oil sort of turned into a
>yellowish lacquer.

Too much oil, not enough heat. If any of the yellowish oil is still
soft enough to scrape away easily with a metal scraper, do that. If
you can scrape away any lumps to smooth the surface, do that.
Then back in to the oven until all is black. If you can leave them
on an unused oven shelf for a week while you use the oven, that
would be ideal. Going back to bare metal is counterproductive.