Short story about salt for cast iron pans-

Staying in a country hotel in the UK a few years ago, I was always disappointed by how salty the morning's scrambled eggs were. Over the next few days my breakfast egg requests for 'no salt at all' brought no relief and the eggs were not really palatable to me.
It was related that the cooks were adding no salt whatsoever, as requested.
Turns out the pans were 'cleaned' in the evenings with salt and we were always the first down to breakfast in the morning. Apparently nobody ever thinks to rinse out the saltiness.
So, yah. Cool story, bro, I know...

Anyways, one of my mom's favorite cast iron skillets has a warped bottom and a giant crack in it because, after washing up, my dad 'let it dry' on the stove (he forgot about it).

And my last tid-bit of input on the whole subject is related to how to clean off the nasty caked-on carbon build-up of decades of abuse (say you got an old pan from a boot sale). Get out a blow-torch and heat the pan evenly to a cherry red- burning off everything that can't be otherwise cleared away. Never tried this method- probably too radical for practicality.