I have a pan I've been treating similarly, for a similar length of time, and I doubt a teflon pan could be any slicker. I used to scrub it out with salt, if any

I have a pan I've been treating similarly, for a similar length of time, and I doubt a teflon pan could be any slicker. I used to scrub it out with salt, if anything got stuck on, but I haven't had to do that in a while. I recently found that you can get a jump on the process by polishing the cooking surface. I took an orbital sander to a new skillet last month, from 60 up to 180 grit, and it works great. Seasoning with six rounds of flaxseed oil was a complete failure - it all flaked off immediately - but the pan cooks pretty well anyway, just the bare metal. Of course I oil it lightly after cleaning to keep it from rusting, and it is starting to develop a nice patina.