I know this has been covered before ut I don't remember seeing this exactly addressed. When seasoning cast iron, do you season the outside edges and bottom of the cookware or just the inside where it contacts the food? I am guessing that the outsides and bottom are just as prone to rust as the inside but will seasoning the outside with oil cause a smoke or fire problem later? I have seasoned a set of skillets both outside and inside with vegetable oil and left it upside in a 350 degree oven for an hour. I plan to do at least the insides once or twice more but didn't know about the outsides. This is good Lodge cookware so I don't want to mess it up.