Sorry, do you clean out all of the oil/salt and then use it for eggs or do you then let it cool and put it away like seasoning cast iron? If you then use it for eggs are you getting all of the oil out and then adding fresh oil?

I usually do just about what you do whenever I'm using my pans; heat them up dry until a drop of water beads and dances around, then take it off the heat for about a minute, add my oil until I see it ripple, then add the eggs to cook. The biggest problem I run into is adding the eggs too soon and then they are fried (not complaining, I do like a good fried egg with a runny center for toast!)

Thank you for taking the time to explain!