- Wipe out remnants of cooked food with paper towels
- Coat the inside of the pan with oil
- Heat up the pan with the oil
- remove from heat and pour in coarse salt (kosher salt or rock salt)
- using paper towels, scrub with the rock salt until any stuck on food is gone
- discard rock salt and wipe clean with a paper towl
steps are the same for seasoning a new or seldom used pan minus the first step. This works well for me and nothing ever sticks in any of my cast iron pots/pans.