I think the key is to use flaxseed oil because it polymerizes well and creates a nice non-stick surface. You want to apply a very thin layer and then bake it upside down in the oven at 450 degrees for about an hour. The biggest mistake people make is using too much oil which leads to a sticky uneven finish. I have been doing this method for about two years now and my skillet just keeps getting better. Make sure you let it cool completely inside the oven so the seasoning can fully harden. Also try to cook fatty foods like bacon or cornbread in it the first few times to build up that initial layer. Let me know if you want me to go over the cleaning process too because that is where most people damage their seasoning. The other thing is to avoid cooking anything acidic like tomatoes until the seasoning is really well established.

I start my tomato seeds about 6 weeks before the last frost date using a basic seed starting mix and those little peat pots. The most important thing is to give them enough light right from the start otherwise they get leggy and weak. I use a simple shop light with LED bulbs placed just a couple inches above the seedlings. You also need to harden them off gradually before moving them outside otherwise they will get shocked by the wind and sun. I usually take them out for a few hours each day over a week and that seems to work well. Also bottom watering helps prevent damping off which is a common issue with seedlings. What varieties are you planning to grow this season. I have had great luck with Brandywine and Cherokee Purple for slicing and Roma for sauces. The key is to keep the soil consistently moist but not waterlogged and give them at least 14 hours of light per day.