Originally Posted by Kayelle
, what did you do with all the potato from the skins you needed to season the pan?
No potato skins here, Kayelle!
I did all my seasoning in the oven and through daily use. I can easily fry an omelet in it without any sticking at all, and clean up involves nothing more than wiping it out with a paper towel.
The one thing I do recommend is that once you get your pan to the point where you feel it's well seasoned, then set it over low heat on the stove and give it one last "scrub" with salt and a little olive oil. The salt scrub will help smooth out the surface and remove any residual oil buildup. It won't be exactly like a mirror surface, but it will end up pretty darn smooth.