My thanks to all of you for your sound advice.
I managed to assemble the three cast iron pans, all of which are older than I am if you can believe it, along with a brand new can of Crisco in the galley kitchen of my new home in Columbus. Sometime between breakfast and my mid-morning bourbon I started the seasoning process.
I constructed a shallow pan out of tin foil and placed it on the bottom rack and pre-heated the oven to 375° while I cleaned and greased up the first pan. I washed the pan within an inch of its life, then (being sober and no dummy) dried it on the stove. Warning: wait a long time for the pan to cool off before you start smearing Crisco all over it.
Truly, you haven't lived until you scoop up a nice big handful of Crisco shortening and smeared it all over a 30 pound cast iron skillet, including the handle. The stuff makes everything slippery, and doesn't wash off easily. I put the pan on the top shelf of the oven, taking care to turn it upside-down and keep it over the tin foil. I left it inside for an hour, and it came out funny looking. Oh well, whatever. I treated the other two in the same manner. My house smells like I burnt something on the stove.
Today I cooked some bacon in the pan, and voilà! - nothing sticks to it. Now I have three brand new favorite pans.
I'm using the kosher salt method to clean it. I don't trust the water method.
I also have a large cast iron pot with a lid that I'm going to season and use. I have to retrieve it from the house in Sylvania.