Cast Iron just get better with age It’s like a nice aged bottle of Scotch Or Rye or Whiskey I Suppose. it just naturally get’s better as the years go on and as long as it’s looked after properly. If it’s been way to long and I mean way too long, since you’ve actually used your Cast Iron, chances are it’s in need of some TLC. Covered in rust, you say? No problem! These are the go to rules for cleaning/restoring for these Eight Simple Cast Iron Cleaning/Restoring Rules to help you return your pan to its former glory.
What You Need
Depending on the shape of your pan, this job could get messy. I recommend going outside, or covering your table in newspaper for easy cleanup.
Sprinkle a hefty amount of course sea salt into the pan. I use a half cup to 1 Cup to start, and add more as need.
Cut your potato so that one half easily fits in the palm of your hand.
Place the potato cut side down on top of the salted pan and start scrubbing. Work your way around the pan in a circular motion, apply some elbow grease.
Continue to scrub the sides, edges, and bottom of your pan. Don’t forget the handle!
Once the pan is clean, wipe with rag and get rid of unwanted debrie. Place the pan on the stove over low heat for a minute or so to help dry out any remaining moisture. The salt will get very dirty pretty quickly. Depending on the condition of your pan, maybe want to rinse the dirty salt out and start over with new, clean salt as you continue the process. Just saying.
Once dry, pour a small amount of oil in the pan and rub it in with a paper towel until the bottom and sides of the pan are coated. Use a clean paper towel to remove any excess oil.
Keep pan over low heat for 30 minutes.
Once your skillet has cooled, wipe off any remaining oil before storing away.
Follow These Simple Steps & You’ll Be On Your Way To Cast Iron Culinary Bliss