I use cast iron pots and skillets. Wash in hot water and detergent. Scrub it but don't scour it. Then take a razor blade scrapper and scrape the bottom of the skillet until it is very smooth. A true seasoned skillet will be smooth as glass and black as pitch. Oil the skillet. Next time to use it, heat the skillet to almost smoking before adding oil, turn down the heat and then add the food. Do this with every use until the skillet is like cooking on a brand new non stick skillet for the first time. Now you have a perfectly seasoned skillet. Mine are so slick eggs slide right out.