How do I know my cast iron skillet has been experienced?

I just got a new pan, I used some time but I have read and I found that I need the season. I also read that some modern historians are seasoned before, but how can I say? The tray i got is a 9.5 Berndes base.

Normally this would mean if it is seasoned it is pre-seasoned factory ….. My father has always rubbed the pot down with oil or lard (we do not have olive oil) and that the cook in the oven for about half an hour. I do not know what temp it put out the oven. He would then let them cool, then wipe off any excess fat Away / oil. Then every time after that, when one wants to use them, we wash them, then put them on the stove and turn the burner until they dried, then turn it off and let cool before backing pans away. My father rarely had to Reseason saucepan. Unfortunately, I'm not so lucky, my children, continue to kill the seasoning that I put my cast iron pans (which happened to be my Dad: /)

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