I have a cast iron pan that I use almost everyday to make fritatta.
When I first got it a friend coated it in Crisco and stuck it a
bonfire. I went from gray to charred black with lots of stuff on it
that I would never want to eat. I cleaned it up with cloths that I
never wanted to use again and oiled it and put it in the oven. Now
years later it is pretty much non-stick. As soon as my fritatta is
done cooking I slide it out of the pan and rinse with water. The pan
is still so hot that anything stuck on is deglazed. Then I dry the pan
in the still hot oven, and finally brush it with olive oil. I usually
leave the pan in the oven so it is hot and ready for the next time I
want to cook with it. Sometimes when I am not looking someone else
will use the pan and scrub it out with soap. Then when I go to cook my
eggs they stick. I have to scrub them off and wind up losing the
seasoning. It takes a weak of cooking and oiling to get it back to the
point where my eggs will slide out again.