I buy a roll of brown paper used for packaging.
Might be a difficult purchase for one roll.
Hey swipe it from Taco bell. Their napkins are perfect 
I’m kidding. Don’t want you to get picked up for brown paper theivery.
Stealing is bad, @Sylvanz. Don’t you do it!
You should really be able to get paper bags/paper from somewhere. I get butt loads in Amazon packages.
Good luck.
Come to think of it I get it from amazon too occasionally. I did, however, buy ice cream today and requested a couple of paper bags to help ‘ it semi not melted in my car. I also ordered some craft paper. So I should be set for brown paper. I just wonder if I should try to reseason it altogether? I don’t cook eggs in it as I have a single egg teflon pan just for eggs. I flip them in the air. Nice, yummy, medium eggs. I’m pretty glad you told me stealing is bad Beck. I better cancel my bank robbing, and cat burglary plans … bummer. 
I presume you mean “frying pan” and autocorrect got you again! Yes, there’s no specialized need for a pan used for toasting, but crepe pans are ideal because they have a very shallow lip and so are close to being completely flat, and so will easily accommodate two large slices of onion bun or bagel that may not fit in a regular skillet. And crepe pans can be hard to find, and other than the heavy cast iron one the only ones I’ve found have been non-stick. Which is actually handy because toast that’s a little overdone or when reheating pizza slices you can get stuff that otherwise tries to stick.
Yup, that was meant to be “frying”. (I almost had “getting” there, sigh.)
You know they make electric toasters?
Yes, I believe I’ve heard the young’uns talk about such modern marvels! 
But you’re missing the point here, Beckers. I have a pop-up toaster for sliced bread. I used to have a toaster oven for larger items but I no longer do because almost all of what it does can be done better in other ways.
Specifically with regard to toasting buns and bagels, the problem with a toaster oven is that it tends to heat up and dry out the whole thing. Whereas when I place a sliced onion bun or bagel on the hot crepe pan – especially when said bun has been refrigerated – the usual clue when it’s about done is that the top part starts getting warm rather than cold. Meanwhile the open underside is nicely toasted. Meaning that the item is nice, fresh, warm and moist and in no way dried out, while still being crisply toasted.
Once you have a non-stick seasoning baked onto your iron skillet, you can use soap all you like. That coating is plasticized onto your pan and soap alone won’t remove it. We have numerous threads here on seasoning cast iron which go into more detail.
We only used the non-stick safe scrub sponges, and maybe the dishwasher, if it was labeled as dishwasher safe.
I would guess we used it past halfway on the heat scale, but nothing that normal non-stick pans can’t commonly handle for years on end.
That might be my guess, then, assuming that the skillet itself wasn’t flawed. AIUI, the ceramic ones can’t tolerate the heat level that a Teflon skillet can.
Many people who use cast-iron start by creating a home-cooked thermo-plastic coating.
I don’t know if Teflon is a bad thing, but I’m unimpressed by the idea that making my own non-stick coating from an oxidised oil will have fewer mobile contaminants or shed fewer micro-plastic fragments.