Making a pan non-stick (no teflon!!)

I have a gorgeous crepe/pancake/omlette non-stick pan that is not teflon or any other new age material.
I suspect that in this day and age of quick fixes and aggressive advertising that suggests that without harsh chemicals on all your cookery needs you family will die (or at the very least be the object of neighbourly derision) many people don't know how to season a pan so it is non-stick.
I used google to save myself typing a lengthy explanation - thanks to taste website

This is how you start the process (thanks taste) Place the pan over medium heat, add oil (it should be about 5mm deep) and sprinkle with salt to cover base. Heat for 5 minutes or until oil reaches smoking point (a blueish haze will appear above oil). Do not leave unattended. Remove from heat. Use a wad of paper towel to scrub salt into pan. Use paper towel to thoroughly wipe salt and oil from pan. It is now ready to be used. To clean pan after using, simply wipe clean with a paper towel (don't wash with soapy water) and wipe over with a cloth dipped in vegetable oil before storing. (If you wash the pan, you will have to season it again before using.)

I would add to that that my crepe pan has never been used for anything other than crepes, omelettes and pancakes but I am working on a pan for other stuff now.

The heat of cooking and the fact that the surface has nothing sticking means that it is totally hygienic without the need for washing up.

DH put it in soapy water to wash it once. Luckily I rescued it before he scrubbed but even so it took a while to fully recover. During that time the harshest things I used to lift the tiny amounts that did stick were paper towels and my fingernail.

So there it is - teflon free non-stick :)

this is called seasoning in "the trade"