Originally Posted by
SonOf1337
Thanks, Nifty. I'll have to try that. Previously, my method of seasoning was to use the pan (naked, after a good scouring) to cook bacon and sausage to build up a good grease layer in the bottom. Then I would let it cool, and rub some of the white grease leftovers around the sides and bottom. I'd let it sit like that for a couple of days, then throw it in the oven at 300° for about an hour or two. After that, the only cleaning I would do was to scrape out the cooking residue into the trash can after the pan had cooled.
It's really amazing that you don't need those high-tech, ubermodern, superscientificalized chemicals and junk to get a true non-stick surface. Just a greasy piece of iron works as well, or better, than any of that new stuff.