Interesting to see arguments for and against the use of salt. Now I'm totally confused!
Yes, it does get confusing. Some things tend to work better for different people. And the actual metal can vary in the pans. Plus the qantity and quality of the heat use also affects things. So it all quickly moves into the realm of a learned ... art or skill.
The big problem with salt is when it is used as a "cure" in bacon, sausage, and ham. It is then working in conjunction with the other things in that "cure". But the big culprit in them, especially bacon, is the SUGARS used to cure the meat. When you cook bacon, the fat starts to melt some, and some of the salts and sugars melt out also. Well, that sugar starts to melt, then carmalize, then burn. That all then starts to stick to the iron pan, and even soak in a bit. Then other foods will also start to stick in those spots.
Salt is good for cleaning an iron pan. It is abrasive, but not as harsh as sand. And it also absorbs some of the excess oils/grease from the metal. Somehow, it just ... balances ... things out. I'm sure that some scientist has already gotten a gov'mnt grant to determine exactly what happens.
I know of one restaurant that once a week takes their large sheet iron fry pans, cleans them thoroughly in soap and water, and then gives them a "soak" for a few minutes in their deep fat fryer - until the metal is the same temp as the fat/grease/oil. They especially do this after frying a lot of fish. That cleaning with soap and water removes all the built up gunk and smells on the surface of the pans, and the deep fat fry re-seasons them. Simple, basic, and it works for them.
So, in the end, it's all a matter of what works for you. Lots of good ideas and methods out there. Just try some out and see.
Mikey - yee ol' grumpy blacksmith out in the Hinterlands
