"blake murphy" > wrote in message
...
>>
>>My 'big' cast iron pan is an ancient one that belonged to my late
>>grandmother. And it is so well seasoned as to be perfectly smooth and so
>>black as to appear enameled. So getting to a proper level of seasoning
>>can
>>take quite literally years of use.
>>
>>MJB
>>
>
> would you do something like this for a pan billed as 'pre-seasoned'?
>

I don't know - I guess if it started to rust after use, it would have to be
re-treated. If it didn't rust, it was sucessfully seasoned.

MJB