I am with Andy on this one--no need to make life more difficult. The pan is pre seasoned, so just start cooking with it. (Wash it first, if you haven't already, just to get the factory/store dust and dirt off. Use soap and hot water and a dishcloth.)
Frying bacon or chicken is a good way to get started. Each time you use the pan, wash it, let it dry on a low burner, and wipe it down with a little oil while it is still hot.
In my kitchen, cast iron is used every day, and every time I use it I do the heating and wipe down. My pans are not as non-stick as teflon, but they are close.
I just noticed the mention of barbecuing--the grill can definitely get hot enough to burn any seasoning off. Can you tell us just how you want to use these pans for barbecuing?
I just haven't been the same
since that house fell on my sister.