Yup. Enough to flow over the base of the cast iron pan without any gaps.

When you heat the pan you can see the water bubble out of the iron pores. I let it cool, wipe it out, and hang it up.

I just use a few drops of canola oil, wipe it down, then heat it up enough for any water to start evaporating. By the time it cools, it’s dry. Unless I’m missing something, this uses ~ 1000x less oil. It also avoids build up of oil.

I’d expect your cast iron to become sticky / blistered over time, though I haven’t tried the oil you use.

> 1000x

Impressive estimate!

My 25cm wide cast iron of mine just absorbed 0.185g of sunflower oil.

Apparently that's a layer 4 microns thick, or 1500x less than what the quarter inch I put in the pan:

  $ units '(1inch/4) / ((0.185g / (921kg/m^3)) / (pi*(25cm/2)^2))'
  Definition: 1551.7849