Many years ago I bought a steel omelette pan that, to induce non stick properties, advised curing with oil and salt. It definitely worked. I have just replaced it but I can't remember how to do the curing the process. Anyone know?
I have always thought it funny that you have to oil a pan & then not use soap on it - like an omelette pan. Give me heavy SKK pans every time. So non-stick that you hardly have to dry them.
But do you mean this, John? - http://www.savoirfaire.ca/archive/4_tip_22.2.html
Another funny - I had a feeling that one seasoned with salt?? I'm sure Ken Hom would know - with his steel woks? = Tim
I have a mild steel wok, that I think works the same way. From what I remember you clean with a detergent as per normal, to remove anything left over from the making of the wok. Then put a little oil in the wok and heat it up until it's smoking, swirl the oil around until all the surfaces are coated, then wipe off the oil. Repeat until the oil comes back clean.
I seem to remember rubbing the surface with salt as well -because I burnt my fingers ??? But I think this was more for cleaning without soap.
Ken Hom prefers groundnut because it's better at high temperatures, I think sunflower is also OK but Olive oil and butter wouldn't be.
Anyway this link is omlette pan specific
http://www.hub-uk.com/cooking/tipsseasoning.htm (http://www.hub-uk.com/cooking/tipsseasoning.htm)