"Bob (this one)" > wrote in message
...
> Lore wrote:
>
> The properly seasoned pan will have a layer of polymerized fat on its
> surface. It essentially forms a resistant barrier *and* fills the
> surface irregularities any cast iron pan will have just because it's
> cast iron. Relying merely on the contents of the foods cooked in them
> to create a seasoned surface, or not using fat at all flies in the
> face of literally centuries of experience with these cooking vessels.

That is my understanding and experience also. It makes absolutely no sense
to me that you could heat a pan with some salt to season it.