How to Restore Cast Iron Cookware?

I think this has been covered before, but -

What are some recommended GRM methods to remove rust from cast iron skillets, prepping and cleaning?

I've rescued an abandoned, but oxidated skillet that deserves a far better fate.

TIA

What about liberal use of steel wool, followed by a nice seasoning coat of oil?

and you should "heat" it in the oven for a period of time.

My dad showed me how to properly clean a seasoned one with sand. You put water and a couple handfuls of sand inside, then scrubbed like crazy with a rag and rinsed thoroughly. I think I'd avoid sandblasters, wire wheels etc.

My gramma always seasoned her cast iron cookware by coating it with veggie oil and then heating it in the oven for a few hours. She generally did this two or three times.

Clean the rust with sand and a rag like Jensenman said. I season cast iron with Crisco. Smear the entire thing down and stick it on your grill on low. Leave it there until it starts smoking. Wipe it down with a rag and your done. Remember to never use soap and water on it or it will rust again.

If its got a cast iron handle, throw it in a campfire and burn it clean. Then season with oil, and don't ever burn anything in it, nor wash it. Wipe it out following use and let the heat take care of the cooties.

Or, if it's really bad, start clean by putting it in the bead blaster, then season as per your favorite method. Dr.Linda just heats them on the stove with oil in them. She has one that was her grandmother's and is said to have seen covered wagon time.

To season them, I cover them with crisco, line the bottom of my oven with tinfoil to catch the drippings, and heat them to 200 degrees for an hour, then turn off the heat, but leave in the oven all night until the cool. I read somewhere that for them to season in well, they need to cool slowly. Who know if its true but my pans are great.

Joey

is it really worthwhile saving, when you can buy new for less than $20?

Big ego wrote: is it really worthwhile saving, when you can buy new for less than $20?

Yes... Yes it is.

Big ego wrote: is it really worthwhile saving, when you can buy new for less than $20?

Probably more of a generational hand-me-down sentimental kinda thing.

I follow the scrub with sand/crisco method.

*EDIT...best cornbread ever made comes from an iron skillet....bonus if it was your grandmother's.

Big ego wrote: is it really worthwhile saving, when you can buy new for less than $20?

We're not talking LBC, Fiat or Vega rust levels......

The skillet was free and so is elbow-grease. Any additional materials will cost far less than $20, especially since they are already on-site.

I always heard that real lard was better than crisco.

Oh, and I use the super hot method for my cast iron grill- works well.

And this page may help, too- http://www.lodgemfg.com/use-care-help.asp (google is a big help...)

JFX001 wrote: *EDIT...best cornbread ever made comes from an iron skillet....bonus if it was your grandmother's.

This particular piece has no real family history, unfortunately.

I'd love to have the iron my paternal grandmother used when she was cooking/baking with a coal-fired stove.

It looked a lot like this:

And the kitchen sink next to the stove had all the running water you'd ever need - as long as you didn't care if it was really cold and you kept working that pump handle.

i had a cornbread mold pan that was fell through the bottom of a cabinet in a damp house years and years ago. it was given to me, very rusty, knowing i was looking for one.

i used the wire wheel on the grinder to clean it up, then re seasoned it and it works great. i make awesome cornbread on the grill with it. all my cast iron came from my great grandma or other very old people, and it is awesome. i only use cast iron or stainless clad pans, no aluminum and non stick disease causing garbage for my food.

alfadriver wrote: I always heard that real lard was better than crisco. Oh, and I use the super hot method for my cast iron grill- works well. And this page may help, too- http://www.lodgemfg.com/use-care-help.asp (google is a big help...)

Thanks!

That site was bookmarked a few days ago, but it's great to have affirmation that their advice is worthy!

Big ego wrote: is it really worthwhile saving, when you can buy new for less than $20?

Yes. Completely. A new one that costs $20 is a piece of junk. I know, I have one. I used to have two. I threw the other one away because it was so junky. I'm now using pans that I get for Christmas and pans I get from garage sales. It should make you think "geez, this sucker is heavy" if you're pulling out from a spot you can barely reach.

For really bad rust or to recover from a bad burn, coat all sides with oven cleaner and place in a plastic bag for at least 24 hours. Then, clean with steel wool until all blackened coating or rust is gone. Use a wire brush or wire wheel for stubborn rust.
Make a mixture of kosher salt and vegetable oil and work this into the inside to remove further rust, the salt scrapes the nooks and crannies. Wash this off thoroughly with soap and water. This will be the last time you use soap on your pan.
Coat the entire pan inside and out with crisco, lard or bacon fat. Some say to heat it on the grill but you can do it in the oven too. Turn the pan upside down on the rack and place a cookie sheet on the rack below to catch the melting fat. Heat at 200* for 30 min. Wipe off excess fat from pan and place back in the heat again for 2 hours.

JFX001 wrote: *EDIT...best cornbread ever made comes from an iron skillet....bonus if it was your grandmother's.

bonus bonus if you cook bacon in it first, then dump the batter into the hot bacon grease...

mtn wrote:

Big ego wrote: is it really worthwhile saving, when you can buy new for less than $20?

Yes. Completely. A new one that costs $20 is a piece of junk.

o really?

http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_1?ie=UTF8&qid=1289820235&sr=8-1

Americas test kitchen did some tests and found this to have just about the same perfromance as any pan... vintage.. new.. old.. whatever.. for less than $20.

Yes. I watch a lot of PBS.

oldsaw wrote:

Big ego wrote: is it really worthwhile saving, when you can buy new for less than $20?

We're not talking LBC, Fiat or Vega rust levels...... The skillet was free and so is elbow-grease. Any additional materials will cost far less than $20, especially since they are already on-site.

cool.. Having worked on fiats and jeeps as a child, when folks mention rust I get gun shy.

It's pretty much been covered here already. I've got one that was pretty nasty, caked up with carbon, and had a little rust. Sandblasted it to remove all that stuff, then greased it up and heated it to season.

A well-seasoned pan works great and is essentially nonstick. Cleanup is easily accomplished with hot water and a scrubby sponge. Don't use soap in it, unless you like the taste of soap in the food you cook.

EastCoastMojo wrote: For really bad rust or to recover from a bad burn, coat all sides with oven cleaner and place in a plastic bag for at least 24 hours. Then, clean with steel wool until all blackened coating or rust is gone. Use a wire brush or wire wheel for stubborn rust. Make a mixture of kosher salt and vegetable oil and work this into the inside to remove further rust, the salt scrapes the nooks and crannies. Wash this off thoroughly with soap and water. This will be the last time you use soap on your pan. Coat the entire pan inside and out with crisco, lard or bacon fat. Some say to heat it on the grill but you can do it in the oven too. Turn the pan upside down on the rack and place a cookie sheet on the rack below to catch the melting fat. Heat at 200* for 30 min. Wipe off excess fat from pan and place back in the heat again for 2 hours.

ECM is right, I forgot the flipping over in the oven part of my directions. Thats why I mentioned the tinfoil.

Joey

mtn wrote:

Big ego wrote: is it really worthwhile saving, when you can buy new for less than $20?

Yes. Completely. A new one that costs $20 is a piece of junk. I know, I have one. I used to have two. I threw the other one away because it was so junky. I'm now using pans that I get for Christmas and pans I get from garage sales. It should make you think "geez, this sucker is heavy" if you're pulling out from a spot you can barely reach.

I disagree. I have three Lodge brand one that cost about 20 bucks, and we love them. Heavyish, no sticking, works great!

Joey

Now heres one: My sisters 12 inch skillet picked up a bad flavor, and she cant get rid of it. Its makes anything cooked in it taste bad. Any ideas on how to shake the flavor? Or are we left with nothing to do except soap it up, scour it out and re-season?

Joey