We need a definition - "Seasoning" cast iron

I bought a pre-seasoned Lodge frying pan recently. It was kinda shiny. Does anyone have any idea how that was done?
The instructions said that after using to wash with warm water and scrub with a brush, and never use soap.
I have other ironware, and this is the first that was pre-seasoned.
Ann

I would get rid of the seasoning that came on the pan. I suspect that its purpose is more along the keeping it looking good for sale than being a good seasoning.

My attempt to season my cast iron frying pan was a failure. The rack in my oven wasn't level and now I have a partially seasoned pan. What should I do to remove the existing seasoned part so I can level the rack and try it again?
Also, there are stripes across the bottom where it was sitting on the rack. Does that matter. Hey, I am just a guy and never did this kind of stuff before, don't laugh too hard!

brownthumb - do you have a "self cleaning oven"?

yes

At the risk of mentioning my web site too often in one week ....

I made a web page that is an attempt to collect my notes on caring for cast iron. A woman read it and sent me some excellent info on how to use a self cleaning oven to remove seasoning (or anything) from cast iron. She gave me permission to paste the info on my page.

See http://www.richsoil.com/castiron/ and scroll down to "Removing the seasoning layer"

Both are correct. You season your pan the first time you get it. But this initial seasoning process is a more vigirous process than the rest of the seasonings the pan will receive over its lifetime.

For example: I seasoned all my pans when I got them, and every time after i cook, I clean out the pan and season it on a hot stove with a little peanut oil.

Pat

It doesn't matter how you do it or what you call it as long as you don't fry meat in it. If you fry meat you get that crud that can only be removed with a diamond tipped chisel.

I've fried bacon, sausage, hamburger, ham, chicken, and fish in mine. Do they count?

No hard to remove crud so far.

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We never use soap or scouring pads on our cast iron. Cast Iron is the "Original Non-Stick Cook Ware". The best info I have found is to use hot water without soap to clean cast iron. A nylon scrubbie or brush used with hot water will clean seasoned cast iron cookware. Before putting the piece away coat the cast iron inside and out with cooking oil; crisco or lard.

Before the next use, rinse the cast iron with very hot water. Use whatever is needed to cook your meal and follow the instructions after use.

I don't worry about the outside since none of the food is cooked there but it is important to the over-all seasoning of the cast piece.