Cook anything and everything in cast iron unless you are boiling something like pasta. The cast iron you are trying to season, put in your oven and run a self clean or throw it in a woodstove, afterwords scrub it with soap and water, dry it on the stove, oil it and heat it almost to smoking, let cool, scrub with steel wool and hot water, heat till dry, oil lightly, heat in oven. I have never had this fail, new/ old, american/ imported, clean when starting,/ or 1/4" inch deep in crud. Woodstove works best. Check if your "China cast iron" is cast steel instead, that would be harder to season well.