when I season cast pans and pots - I never use salt - that is the only difference to me.
One trick I use on cast is for cleaning off the gunk that they put on at the factory to stop it rusting -
instead of the agony of cleaning the stuff off -------- any new camp oven or pan - I just dump in a glass kiln I have and give it a run
the thing comes out with all the crap just gone - like magic - I then rub oil into it and begin use --------- it's magic - if you have access to a kiln.
I really like the French spun steel pans - but, I haven't bought one -- I don't know if I will now because I know the SS trick.
The SS trick seems to work on old pans or new pans -
I was just in my mate's lake cabin for a few days ----------- he has an old thin SS pan - first morning - I did a couple of eggs - and they stuck like poop to a blanket.
So - I thought - hmmm - I cleaned the pan - and did the salt and oil trick -
da dah ------------------- the eggs slipped around like on skates.
