The other issue is how you aer using the skillets. heat them hot, season and put in the meat...it should sizzle...don't try to move or turn the meat for several minutes until the brown has formed, then it will release without sticking if you give it a little jiggle with tongs. (don't use a fork)
Don't ever, ever, ever wash your iron skillet. After you're done using it, apply some oil and coarse salt to your skillet, and scrape free any bits or pieces in your pan using an old (and very thick) dish towel or rag. This way you will not undo any of the seasoning you have worked so hard for, and will never have to worry about rust. As an added bonus, a well seasoned pan or skillet will transfer the seasoned flavor to anything that you cook in it.
I forgot to tell you that when I sealed my shillets, I actually had like a pool of hardened oil in two of my pans. One is still really shiny but the other two look scary. Should I turn them upside down and redo them? or try using them first to see what happens? What happens when I (put too much oil) in them? I used Crisco, is that alright?