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You might be confused as to what the seasoning is. You can't just wash it away. It takes something like oven cleaner to strip it.

Many, if not most, pans today come preseason-ed. And they do it exactly like in the article: a very hot oven and oil with a high smoke point.

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Well, my cast iron was a wedding present that my grandparents got in the 40s, so it didn't come "preseasoned", but it's also had 70-odd years of continuous use.

It's probably got "seasoning" on it, but it also is not at all "seasoned" in the sense that for example this article or the person I was replying to is meaning.

So it has 70 years of seasoning! I bet it works great. The whole point of the article is to take a newer pan and make it perform like yours, without needing 70 years of use.

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