Hmm, I've always heated the pan until very hot then add the oil, wipe the residue out with a towel and let them cool. My grandma cooked with nothing else and they took on a black surface that took a few months of cooking in to fully season. Her pans are still great to cook in, I hate teflon crap and I still have one or two my cousin didn't get off with that are probably as old as PD's grandma's. They have never been washed, only wiped clean with fresh oil and nothing ever sticks on them.