I have read everything I could find here and elsewhere, but my particular question was not answered. Ok, here's the deal. My mother-in-law owns a wonderful and huge old cast iron soup pot with a dimpled lid. I borrowed it to make my gravy (I was making a lot of gravy). When Mr. Kim got it home, it was obvious that it hadn't been seasoned in ages . Well, it was tough, but I managed on the pot itself by just scrubbing with salt, drying on the stove and rubbing with oil a couple of times, but