I’m going to be the dissenter here and say that you probably don’t need to do anything unless it starts to get worse. If you want to make it pretty then yeah, re-season it. But functionally it’s probably fine.
The seasoning on a cast iron pan is there for two basic reasons:
-
Inhibit rust
-
Make the surface less sticky
If you start to see rust, or it’s annoying because food keeps getting stuck - then think about re-seasoning. Maybe if you semi regularly use it to cook acidic food like tomato sauces. If it doesn’t bother you when you’re cooking it’s fine. Especially if you leave them in the oven all the time, where they might get stuff dripped on and then baked on.
Unfortunately you aren’t really cooking your eggs hot enough to season the pan. Feel free to try though. Probably putting oil on it does nothing. Best case it works, and worst case a meteor hits the earth killing all life and your pan is mildly sticky.
If you do decide to re-season I recently discovered that Dawn Powerwash (the real one not the weird recipe you can get online) does surprisingly well at stripping old seasoning.
Normally I would recommend a 50 or a little higher for portraits but if it’s going to be your only lens 35 isn’t a bad choice (on aps-c).
The 85 or 100 might be nicer to use for macro not because of the 1:1 but because of the farther working distance. But they are going to be borderline useless for day to day portraits. For studio portraits maybe it would work but I definitely wouldn’t want it as my only lens.
If you’re specifically worried about magnification on the 35, consider grabbing some extension tubes. They’re really cheap, and you don’t need an enormous set if you’re starting at 1:2.
Part of me wants to say get the 24 macro and the 50 1.8 which is like the cheapest lens they make and would be a pretty good portrait lens, but wide macros are weird, and 35 is such a do everything length it’s hard to go wrong with it.