In reply to EastCoastMojo :
I’m not a big fan of using chemicals to strip the old coating from new treasures; just bugs me a bit. Instead, I’ll wait until I have a few pans that are ready to be stripped and seasoned, I’ll put them in the oven, and I’ll run the self-clean cycle.
It’ll burn all the junk to a crisp, and leaves a nice, as-cast pan behind. An added benefit is that it usually takes any light rust with it as well. After that, I attack it with welding gloves and a stiff wire brush, make sure it’s got all the funk off, and season it.
For all of you following along- when you begin cooking with a freshly seasoned pan, it’s important to avoid cooking acidic foods for a while. They can strip the seasoning, and you’ll have to redo it. You should also avoid cleaning them with soap and water, ever. Hot water and a stiff nylon brush are all I use, unless it’s really stuck, in which case I use ECM’s trick with the Kosher salt.
