Yeah, sounds like a pain. But I don't do anything like that and my pan is perfectly functional (and great at browning).
The only thing I really do is to: use it, immediately clean it, put it on the stove to heat and dry, then wipe on a layer of whatever fat I have at hand. Really, the last step is the only difference from how I treat most pans (yes, I dry them with the heat from the stove). I have done the real seasoning thing, but found it both a pain and not noticeably more effective...
The only thing I really do is to: use it, immediately clean it, put it on the stove to heat and dry, then wipe on a layer of whatever fat I have at hand. Really, the last step is the only difference from how I treat most pans (yes, I dry them with the heat from the stove). I have done the real seasoning thing, but found it both a pain and not noticeably more effective...