Comments on: Can you save a rusty cast-iron pan?

By: Karen

Karen — Wed, 04 Aug 2010 19:29:34 +0000

I also collect cast iron cookware. I have a 24″ skillet which belonged to my great, great grandmother. She had eleven children and used this pan daily. My mother gave it to me in 1975, and I still use it. I clean it with hot water and salt, then I wipe it down with oil. I also have a bread stick pan, my father found in a burned out log home in Kentucky in 1921. It makes the best corn bread ever.

By: Zuzannah

Zuzannah — Mon, 22 Feb 2010 22:51:01 +0000

Thanks so much! Perfect timing I just aquired 4 different sizes of very very old cast iron skillets. It’ll be interesting to see which one or combination thereof will work the best!!!

By: babe

babe — Mon, 22 Feb 2010 07:05:12 +0000

I grew up with cast iron pans. My parents gave me a set for my high school graduation, 1973, still use them. Back then we would use goose fat to season them, then into a LOW, (250 oven) for 3 hrs. works great. Since I don’t have access to goose fat I use lard. I season a couple times a year.

By: Melissa B.

Melissa B. — Sat, 20 Feb 2010 02:15:29 +0000

Someone commented that they were afraid to use a cast iron skillet on a glass or “flat” cooktop. The manufacturer will tell you not to, but I use mine all the time. You just have to be careful to not slide it across the surface, only pick it up and put it where you want it.

By: Debbie

Debbie — Fri, 19 Feb 2010 14:21:20 +0000

Here is another question for you! I have my grandmother’s cast iron, LOVE it! (1) How do you clean it after use? I have always been told that if something burns on the cast iron to put on stove top burner with hot soapy water and boil.
(2) Now another thing I have not “seasoned” my pans with oil in a long time, is that bad?

By: Paula

Paula — Fri, 19 Feb 2010 14:06:00 +0000

I enjoy my cast iron. I have so many pieces, and they never let me down. I suggest everyone own at least 1. First choice, a 12-16 ” frying pan. I clean and oil right away. Season once a year.

By: Carole

Carole — Fri, 19 Feb 2010 13:24:08 +0000

It is better to wipe using mineral oil than some other type of shortening. Mineral oil does not get “rusty” and old smelling. We have used this for several years and have never had a problem.

By: Linda

Linda — Fri, 19 Feb 2010 06:01:25 +0000

Finding my mothers 50 plus year old rusty cast iron skillet was bittersweet happy that I found it but sad that she was no longer here to help me clean and season it .Then I found this method using Kosher salt and fresh lemons .I used about 6 lemons with the kosher salt just keep rubbing with lemons and salt until all rust is gone ,worked like a charm ,I seasoned it with vegetable oil in the oven 350 degrees for about 1 hour turning off oven and letting pan remain to cool .Beautiful results.

By: Tom

Tom — Fri, 19 Feb 2010 02:58:11 +0000

Why would you not use metal utensils in cast iron? That is the traditional material used along with wooden spoons.

To “start over” with cast iron you can burn in a fire, burn in your grill on the highest heat it can muster, or the oven on “clean” setting.

NEVER add cold water to a hot cast iron pan unless you like to crack them!

You can use steel wool, wire brushes, even sand paper to take rust or something nasty off of it. The salt method does work even dry and normal table salt.

Frying an egg in your skillet will also take crusties out of the pan. Then I just feed the egg to my dog unless it’s really bad.

Once the pan is back to new condition I either coat with vegetable oil or better yet fry some sausage in it. That pan will take in what ever grease it needs from the sausage!

I keep mine in the oven upside down and don’t take it out when baking.

By: ANITA

ANITA — Fri, 19 Feb 2010 02:22:30 +0000

SUE; IF YOU HAVE A SELF CLEANING OVEN BUT YOUR SKILLET IN IT AND TURN IT TO CLEAN FOR 2 TO 3 HRS LET COOL DOWN. RINSE WITH WATER AND WIPE DOWN. BUT CRISCO SHORTENING IN PLACE IN A WARM OVEN (NOT OVER 250) AND LET SHORTENING MELT . COOL AND WIPE DOWN GOOD WITH PAPER TOWEL. WHEN YOU ARE CLEANING USE WATER AND WIPE GOOD . DO NOT WASH WITH DETERGENT EVERY TIME ONLY WHEN EXTREMELY DIRTY IRINSE MINE WITH HOT WATER AND WIPE DOWN. I DONE 2 VERY CRUSTED ONES (GREASE BUILD UP)AMD 2 RUSTED ONES 6 MONTHS AGOAND THEY STILL ARE SEASONED WELL AND CLEAN UP BEAUTFULLY. ALSO VERY GOOD IF YOU HAVE ANEMIA.