Just got done restoring an old cast iron skillet

[Major Nikon]

I say old, but it really wasn't all that old. It just looked that way. I got to talking to a friend about cast iron cookware. She said she hated it and was about to throw out her cast iron skillet, so I said I'd take it off her hands. It's a modern Lodge 12", pretty much the same or exactly the same as they sell today. It was in pretty bad shape when I got it. The seasoning was flaking off everywhere, it was sticky, and there was a bit of rust on it.

It cleaned up pretty well with my die grinder and a 2" medium sanding disk. I could have done the same with some sandpaper or steel wool, but the die grinder makes short work of it. After that I washed it really well with some soap and water, then dried it off thoroughly on the stove. Cooks Illustrated says to use the self-cleaning function of your oven to clean up a cast iron pan. While I'm sure this probably works well, I will never use the self-cleaning function after destroying my previous oven doing so.

After cleaning it up, I used the method described on Cooks Illustrated. My oven goes to 500F so that's what I used, but 450F or so should be fine as well.

This isn't the one I have, but I found this on Amazon for relatively cheap. I don't really like that it isn't stored in a dark colored bottle, but keep it in your refrigerator and it should last a very long time. Once you start using flaxseed oil, you won't want to use anything else.
http://www.amazon.com/Puritans-Pride-Organic-Flaxseed-Oil-16/dp/B004R63VI6

Today I gave the "new" pan a test run with a couple of eggs and with just a light coat of cooking spray the pan performed as well as teflon. I'm going to give the pan back to my friend and see how she likes her cast iron now.

I've been using this seasoning method for a while now and can attest that it works very well. Cooks Illustrated says you can even run it through the dishwasher, which I won't do, but I do use soap and water to clean up my pans which does not affect the seasoning at all. I give them an occasional touch up with a coat or two when they stop performing as well as nonstick. Although the flaxseed oil works well for seasoning, I don't use it for storage. Before storing I just coat my pans with a light coat of light olive oil, or just about any other vegetable oil should work fine.

[MADem]

1. I am a fan of cast iron. We have a lot of it.

The oldest pan dates back to 1907, a relation received it as a wedding gift.

[Major Nikon]

2. The nice thing about the antique stuff is the cooking surface is perfectly smooth

[MADem]

3. Yes, the 1907 pan has been in pretty much continuous use since the day it was bought.

It's like teflon, only better.

[Warpy]

4. I favored a wire brush on any rusted items, especially when sticky or tacky

because sandpaper just clogged up to quickly with the goop. However, there's no such thing as worn out cast iron. It's thick enough that you can grind rust off, reseason and have it last forever.

My wrists got too bad to lift the stuff, so I gave it to an enthusiastic cook. I miss it, I've built up enough crud on my Calphalon that it's almost nonstick, but the cast iron was completely nonstick.

[Fortinbras Armstrong]

5. When my mother went into assisted living, I got her cast iron pan

It's a Griswold Number 8, manufactured in the 1950s. Great pan.

[SheilaT]

6. I have two cast iron pans I

got as wedding presents, back in 1980. Just love them.

[JayhawkSD]

7. Sorry, I'm old fashioned.

I never season a new skillet at high heat. My grandmother taught me the right way to do it, about 12-18 hours at 220 degrees, wiping it lightly with solid shortening (lard preferably, but Crisco wil do) about every two hours.

Dishwasher? Oh, good God. Wash with water and (if needed) a plastic scrubber only. Warm it up and apply a light coating of solid shortening (again, lard preferably, but Crisco wil do) until the next use. Using liquid oil, including olive oil just turns into a sticky mess. Cook with it yes, but not for the idle time.

[Major Nikon]

8. I used lard for decades just that way

I also never used anything other than water to clean with.

After seeing what flaxseed will do at high temperatures, I will never go back to the old way. The seasoning is much more durable, it lasts longer, and it's more non-stick.

[JayhawkSD]

12. Well, perhaps. But if it ain't broke I don't fix it. nt

[NJCher]

9. can anything be done with a cracked cast iron pan?

Cher

[Major Nikon]

10. You might be able to have it welded

But unless the pan has some kind of sentimental value it probably isn't worth it. It's not an easy to do without creating more problems.

[NJCher]

11. ok, thanks.

Cher

[BarbaRosa]

13. I don't know if your into Facebook,

but there is a place called Hillbilly CAST IRON Cooking. They post a ton of info on CI, everything from maintenance advice to recipes.