Jackie,
I just got back from my doctors appointment, and although everything seems fine, I still don't know the results of all of the tests they took in the hospital.
The doctor said to come back in four months for a visit, so everything must be going OK.
Now, as to re-seasoning cast iron pots and pans, I never have to because I don't use soap to wash them.
If I don't clean them immediately after using, I put water in them and heat them up and scrape off any food particles and then scrub them with a stainless steel pad and then rinse them out and spread a little oil in them.
I should mention that I don't cook in any kind of pan except cast iron, except I have one stainless steel sauce pan with a glass lid.
That said, I wouldn't hesitate to re-season them if you think they need it.
The fire at camp is fine as long as it's good and hot, but I just use a gas grill out on the deck.
You are right about the smoke if you do it in the house. I only did that once.
Put the pan or pot in the grill or on the fire and get it as hot as you can get it, (with the heat on the bottom) and then throw a scoop or two of lard in it and swoosh it around with a rag tied to the end of a stick. If it catches on fire, cover the pot/pan to put the fire out and wait until it cools enough where it won't catch fire and grease it again. You want it to be hot enough to smoke, but not so hot it catches on fire.
Phil
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