Ok, I've heard different theories on seasoning.... I only shoot 10 or 15 shots per year, so my experience is very limited... To season or not to season? What about Stainless steel?

Personally, I have always used regular bore cleaners then apply a thin coat of Rem-Oil.....

Some tell me that I am screwing up, others say it dont matter since I aint cooking with a cast iron skillet.....

There have never been issues witm my guns, That I know of anyway...
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