Comment by sevensor

Fascinating, but I'm not going to do it. I respect the people who take this kind of care of their equipment, but I have an alternative that works quite well for me: cook your food in an adequate amount of fat. If it sticks, you don't have enough fat in the pan. When you're done, wipe the pan clean. If food is stuck hard, scrape it out, using steel wool if necessary. Cast iron is amazingly robust and develops a decent season on its own with daily use. As long as you're not super-uptight about maintaining a polymer layer on top of it, you basically can't do anything to hurt a cast iron skillet. And I'm far too busy to spend a whole day thermal-cycling a chunk of metal.