I bought a cast iron griddle pan from a car boot. It was in great nick but had a lot of burned on fat on it. I expect thats why it was there. It was great but it smoked the kitchen out. When I was doing a meal on one of my other pans it also smoked. Its the olive oil that gets burned into it and its hard to get it clean.
But I found the answer.
If you heat the pan up full wack on the stove and sprinkle salt on (when its screaming hot), the salt goes grey and soaks up all the oil. Just set it aside until cool enough and rinse the salt off. Sorted. None smoky pans. Anyone got any salmon? hehe, C.
your dead right marshy, this is how you 'season' pans, the salt does take away all the salt. What you shoudl do then is give it a good wash, it will then not be non stick, so the idea then is to heat it to a high temp then put some good cooking oil on, then let cool, the pan is then seasoned and will be non stick.