" BOB" > wrote in message
. ..
> Vox Humana wrote:
> > > wrote in message
> > oups.com...
> >> hi, you need to season the pan again. Start from the
> >> very, very beginning. First put your skillet into the
> >> oven at about 200F for about 4 hours. This will aid in
> >> stopping the metal from being porous so nothing will
> >> stick. Then let the pan cool down. Too season the
> >> skillet, cover the bottom of the skillet with salt, a
> >> good thick layer and put it back into the oven for 2
> >> hours. You can also season the pan on top of the stove
> >> on a low burner, but I find the oven better.
> >> Once you have seasoned the pan, I would keep seasoning
> >> it once a month for about a year. Then you'll never
> >> have a problem with it.
> >> Cheers,
> >> Lore
> >
> > Hum ... didn't you leave out the part about coating the
> > pan with oil or shortening? Heating an non-greased piece
> > of cast iron won't season it - with or without salt.
> > After the pan is seasoned, you don't have to repeat the
> > process unless you ruin the seasoning by washing it with
> > detergent. Constant use and proper cleaning will keep the
> > pan in top shape.
>
> Nope. Not the very first time you season the pan. I don't know what or
> why the salt works, but it does. Very similar results to placing a new
> cast iron skillet or Dutch oven in the coals of a burning fire. As it is
> cooling down, you add the shortening before it's completely cooled. Then
> just use the pan and fry lots of bacon.
>

I use salt as an abrasive if I have to scrub the pan - salt and hot water.