I am not sure what a seasoning pan is, however... If you mean Seasoning a Pan, I can help explain. "seasoning" is a process of oiling and heating the pan to create a protective layer which will help keep food from sticking to your cast iron pans. See http://whatscookingamerica.net/Information/CastIronPans.htm for more info. "There is a trick to maintaining cast iron cookware and that trick is known as "seasoning." Your food will never stick to the bottom of the skillet or pot if it is properly seasoned, and the cookware cleans up easily as well. If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned. Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too."

It's the pan you use to make the omelets. AND HOW you care for that pan Not sure what "a seasoning pan is, but if you want to "season" a pan for eggs and omelets, this should be a pretty good guide: There really isn't any certain way to season an egg pan. It's the pan you use AND HOW you care for that pan. It seems as though you have the right kind of pan. Here's my procedure - from choosing the pan to making the omelets and eggs. IF you want great-looking, great-tasting omelets and eggs: 1. You NEED to make the investment in a good, quality, non-stick pan with slanted sides. It should be between 9" to 11" in diameter. 1A. Any smaller and the eggs won't have enough room to spread out and properly cook. 1B. Any wider and you'll be pretty close to making extra large crepes - without all the ingredients. The eggs will probably cook and brown a lot faster, too. When you regularly eat eggs and omelets on a regular basis, you'll never regret it. Someone asked if a regular frying pan with slanted sides could be used. My answer is the only reason I suggest a non-stick pan is to make it easier to keep it "seasoned" or "cured". Non-stick pans allow the person making the eggs/omelets to "wear belt and suspenders". Non-stick pans give a little extra "insurance". WARNING: This could cause the smoke detectors to beep for an extended time! To season or cure a regular frying pan requires HIGH heat for an extended period of time. In fact the pan has to smoke! Reason: When the pan was originally manufactured it had imperfections. Through use and over time, food, soap and water got trapped in those tiny imperfections. The only way I know of to make the pan egg-ready is to force those away from the metal is to use high heat and salt. To get the food, soap and water removed from the pan's metal and get the pan exclusively prepped for eggs only: 2. As the pan heats, put table salt in the pan. Move the salt around the pan's cooking surface: bottom, corners and sides. You'll notice that beautiful white salt you poured into that pan will begin turning gray. Those are the imperfections beginning to "give-up" or force-out the food and soap. 2A. After the pan heats to the smoking point, remove it from the heat and with a clean, dry towel or layers of paper towels, immediately begin pushing, forcing and rubbing the salt into the pan. The salt will get greyer and you'll begin seeing black specks. Those are the great majority of the impurities. 2B. When you think you forced the salt into every square inch, corner and centimeter of the pan's interior, put the pan back on the high heat. When it smokes again, remove it. 2C. Pour-off the salt onto an every day plate or bowl and allow the salt to cool. 2C1. After it cools to room temperature, THEN you can put it in with your regular trash or garbage. If you pour the hot salt directly into the trash can or garbage can AND the can is plastic, I promise the salt will melt the plastic. 3. After pouring-off the salt put a small amount of oil or clarified butter into the pan. Using a couple layers of clean paper towels, move it around to cover the entire interior surface. NOW you're ready to make eggs and omelets! You can use bacon fat - not the drippings, clarified butter, clarified margarine, cooking spray or oil. As you are frying the eggs, you should use a heat-resistant spatula. NO FORKS, NO METAL OF ANY KIND AND NO FLATWARE. Cheese omelets: as the eggs are cooking, some folks mix the cheese in with the eggs. As the eggs are cooking, the cheese melts. I prefer putting the cheese in the center and folding the omelet in the usual way. For those omelets which have ingredients mixed into the eggs and are part of the actual omelet: western omelets, mushroom omelets, etc. Due to the fact each ingredient has moisture to some extent or another, this is on a trial and error basis. Personally, I use another pan to sauté these ingredients. I make these ingredients part of the filling. When you finish cooking the eggs in that pan, you wipe out the pan with dry paper towels and put it in a dry, safe place - where only you know where it is. Make no mistake about it: water/moisture and food are the main enemies of making great-looking, great-tasting eggs and omelets. YOU NEVER wash that pan. You clean the pan using paper towels and any kind of salt - that's all! YOU DO NOT use that pan for anything except for cooking eggs and omelets. NOTHING ELSE - that's all! You don't even or ever use the pan for any egg substitute or egg whites. For eggs up and eggs over: EP1] Break each egg, one at a time into a bowl. IF there is an egg with a blood spot, don't use that egg for eggs up or over. EP2] You can separate that egg with the blood spot from the other eggs in that bowl. EP2A] Using another bowl, tilt that egg in the direction of the 2nd bowl. As soon as the white starts going into the 2nd bowl, the yolk should follow. The egg should go into the 2nd bowl on its own. You might lose some of the white from another egg. There isn't any reason to get alarmed or upset. OR you might separate the good egg from the one with the blood spot. You still accomplished what you originally wanted to do. EP2B] To remove the blood spot: Use any egg shell to remove blood spots and pieces of broken egg shells. Throw away the broken pieces of egg shell and the blood spots. EP2C] IF you break-open an egg and the yolk is broken, repeat the same process I previously described. EO2D] Use those eggs for breading, scrambled eggs, egg omelets or for other baking and cooking recipes. Whole eggs or egg whites with even the slightest bit of egg yolk CANNOT be used for meringue - as in lemon meringue pie. But that's the answer to another Q. Cooking Eggs up or eggs over: CE1] Put the pan on the stove top and put the fire on low to medium. CE1A]Add about 1 to 2 tablespoons of the clarified butter, clarified margarine or bacon fat. CE2] IF you are using cooking spray: Before putting the pan on the stove spray the pan. CE3] Even when the pan and the butter, margarine, etc. aren't hot enough, you can put the eggs into the pan. CE4] To reduce the probability of breaking any of the yolks: The rim or edge of the bowl should touch the bottom of the egg pan. CE5] Tilt the bowl. The eggs will go into the pan and begin cooking. CE6] Once the whites begin cooking, turning white and setting-up, use your heat resistant spatula to make sure the eggs are not sticking to the pan. CE7] When you are satisfied the yolks are not sticking, allow the eggs to finish cooking to the desired degree of doneness: easy, medium or hard. For cooking eggs over: In the beginning, using low heat, you should use a tight-fitting lid, a piece of aluminum foil or an every-day dish to cover the pan. The lid/foil/plate traps the heat and cooks the yolks and whites. The day or time might come when you might feel like experimenting by "flipping" the eggs. Flipping eggs causes more egg yolks to break than any other step. Those eggs can be used for omelets or scrambled eggs. THE CHALLENGE: Keeping the egg pan as YOUR EXCLUSIVE egg pan. As time goes by, you'll see the pan gets brown on the outside, and "gross", yet stays slick on the inside. One evening, you invite a guest to stay overnight. You decide to make breakfast or lunch using your egg pan. He/She sees "how disgusting and gross" the pan is and decides to "do you a favor" and wash it. DON'T FREAK OUT! DON'T GET MAD! Whether it's a regular frying pan or a non-stick pan, thee process to "season" or "cure" the pan is the same. The pan MUST be "cured" again. You cure the pan by heating it on the stove and putting the same plain table salt you normally use, into the pan. Using clean, dry paper towels swish the salt around the pan. When done, pour-off the salt onto an every-day china plate or bowl. Just a reminder: DO NOT USE PLASTIC! The hot salt will melt the plastic. Pour a little bit of oil in the pan. Swish it around with another clean paper. Your pan should be cured. When the salt and paper towels cool, you can throw them in the trash. BE CAREFUL! DON'T GET BURNED with the hot salt or the oil. To fry the eggs: Break the eggs one at a time in a bowl. If the yolk breaks, you can use that egg for anything else other than eggs up or eggs over. Heat the pan on low to medium heat. Add the clarified butter, bacon fat, cooking spray, oil or margarine. The cup should be barely touching the pan. Gently put the eggs in the pan. Cook the eggs to the desired doneness, then using your heat-resistant spatula, flip them -. For omelets and scrambled eggs: break the eggs in a bowl and mix them very well. Personally, I don't use water or milk. I think adding water and/or milk will not be good for the pan. Thanks for asking your Q! I enjoyed answering it! VTY, Ron Berue Yes, that is my real last name! My wonderful family! Was in the Food and Beverage business over 26 years. "THE University of Hard Knocks"

http://antiques.about.com/cs/miscellaneous/ht/CleanCastiron.htm This will tell you all you need to know and more.

Are we talking about a cast iron skillet? Its been called just about everything.