In our kitchen, we have a great fondness for our cast iron pan, which has been nicely seasoned for years. It holds a permanent spot on our stove top and gets used almost every day. Most of the time, I simply scrape the bottom with a metal spatula and wipe it out with a paper towel. About every third time I cook, I also add a little water and scrub it with a nylon brush (but no soap). It stays nicely seasoned and food, for the most part, doesn’t stick.
I recently found a video that shows how to season a stainless steel pan to make it nonstick, and it it pretty simple.
I am going to try this with out of our Revere Ware skillets and report back.