|Seasoning the cast-iron pan after each use, as per instructions. It's working; easy to clean, now.|
I had tried this once before, seasoning the pan for several hours, but just one time, and when afterwards it was as tough as ever to clean, I deduced that nothing but a scratch pad, soap and elbow grease would do the trick.
At Chef Joanne's a few weeks ago I noticed her seasoning her pan and took mental notes, the main difference being that she does it after each use. In my case this can mean more than once a day sometimes! But I've stuck to it anyway, and now the pan just takes a quick scrub.
She set her burner to #2; my eyes react to the oil in the air at that temperature, so I've turned the stove down and will let the pan sit a little longer; hope that works as well.