How to "re-season" a cast iron skillet - Need Help!

SOMEONE washed my trusty old cast iron skillet with a scrub brush and scouring liquid - now everything sticks to it. I only use warm water to clean it out usually.

I just made cornbread tonight and even though I oiled it very well the cornbread had to be torn apart to get it out.

This skillet was handed down through family and I have no idea how to "season" cast iron.

Can anyone help?

Oh, dear. You probably won't get it back quite the way it was, if you had a really old one that was well cared for all these years.

I'm *not* good with mine. I bought them myself not so many years ago, and I do scrub mine out occasionally, so I have reseasoned from time to time. Coat it thoroughly in oil and leave it in a hot oven for a couple of hours. Cool, pour off excess and repeat.

My DF has fallen in love with my ironmongery since I brought it over. He wonders why it's so much more expensive in the UK, and why they ever stopped using it. You get a really good iron skillet and...well, I'm preaching to the choir, obviously.

wikiHow has some advice: http://www.wikihow.com/Season-Cast-Iron-Cookware

You probably only need to follow from Step #4 onwards.

When I worked for Le Creuset they used to suggest that once it is clean..pour cooking oil in the pan and wipe away with a cloth but not excessively...preferably a kitchen tissue....so that there is some residue remaining and let the ressidue dry.Over time it will build up a non stick barrier.  You are supposed to do that everyday..even when not in use.

Oh no, I would cry. I yelled at my friend once for like 10 minutes for putting soap in my cast iron pan and starting to use a scouring pad, but I stopped her just in time...  But it was a close one. Its taken me ages to get good seasoning on my pans!

I recommend the Alton Brown method:

Alton Brown: I'm going to guess that you mean seasoning a cast-iron pan. I use Crisco shortening. It is very highly refined, and I drop a small spoonful of it into said skillet. I stick it in a 350-degree oven until the shortening melts. I then extract said vessel, and implement a paper towel to smear the fat all over the pan, handle and everything. I then pick up the pan and return it to the 350-degree oven for an hour. Do not drop it at any point during this process! Turn the oven off, let the pan cool down, wipe off the excess oil, and put it away.

Shoot...no crisco... here! 
Well rapeseed oil should do the trick!

SOMEONE washed my trusty old cast iron skillet with a scrub brush and scouring liquid

I think the first thing you should do is kill that someone.