Hi All, and thanks for helping with this question.

My wife insists that many cooking utensils such as cookie sheets and
broilers should be allowed to 'season' by only lightly cleaning them,
and allowing old grease, butter, etc. to build up.

I've always cleaned my pans right down to the shine & this doesn't
sound right to me -- but then, I'm not a chef & I've had NO exposure
to professional cooking methods.

Does anyone know about "seasoning" cooking pans?

Thanks!