How to Clean Old Cast-Iron Frying Pans

Cast-iron frying pans are durable and as versatile as many of today’s trendier, more expensive skillets. Left unused for awhile, they get dusty and sometimes develop rust spots from dampness in the air or from being improperly dried the last time they were used. Old cast-iron frying pans can often be found at flea markets and garage sales; they can be cleaned and added to your cooking arsenal with just a few steps.

Things You'll Need

• Steel wool
• Dish detergent
• Soft cloth
• Vegetable oil
• Oven mitts or pot holders

Instructions

1. Inspect the skillet for rust spots and built-up grease. Using light pressure, rub the steel wool over the rust to dissolve it. Do the same with any built-up grease until the area feels smooth and level with the surface of the pan.

2. Make a solution of dish detergent and hot water in a dish pan or sink as you would for washing dishes. Dip the pan into the solution and rub the entire pan with the cloth to remove all rust, grease residue and dust.

3. Rinse thoroughly under hot running water and notice how the water runs out of the bottom of the pan. If it sheets off and doesn’t cling to the pan, your pan is still seasoned properly. If not, you’ll have to reseason it before you can use it.

4. Dry the pan with clean paper towels. To reseason the pan, place it on a stove burner set on low heat. This will cause any water residue to evaporate. Let the pan cool and inspect it for any rust or grease spots. Repeat the scrubbing procedure if any rust remains. Pour a small amount of vegetable oil into the pan and rub it around the inside of the pan only. Wipe off any excess oil.

5. Place the pan in a 500-degree oven for about an hour. This will season the pan by filling any small pores and tiny cracks with oil. Turn the oven off and leave the pan in it to cool slowly.

Tips & Warnings

• Pans that are used regularly and stored properly should need reseasoning only occasionally.

• Inspect stored pans regularly for rust or grease buildup.

• Reseasoning can be repeated any time food starts to stick to the pan.

• Always keep pot holders or oven mitts nearby for use with cast-iron cookware. Unlike most conventional cookware, cast-iron handles get very hot and can cause serious burns.

References

• Real Simple: Cleaning and Seasoning a Cast Iron Skillet
• What’s Cooking America: The Irreplaceable Cast Iron Pan