This article is targeting people who want to do a really serious job of creating that non-stick layer - and good for them. But I would forgive you if you were t

This article is targeting people who want to do a really serious job of creating that non-stick layer - and good for them. But I would forgive you if you were too lazy to follow their instructions (I probably am). But a rudimentary seasoning is really easy: Wipe some oil over the pan. Use as [high temp oil] as possible, but whatever you have will work. Wipe off any access with a paper towel. Put it in your oven at 230(C)/450(F) for at least 30 minutes. (careful it will smoke a bit). I couldn't recommend using it at all without some base layer of seasoning. It's really easy to do and lasts quite a while, even if you don't follow the articles really thorough methodology. source: me - frying with cast-irons twice a day for 10 years [high temp oil] aka those with the highest "smoke point" http://en.wikipedia.org/wiki/Cooking_oil#Types_of_oils_and_their_characteristics http://en.wikipedia.org/wiki/Cooking_oil#Types_of_oils_and_t...