I have tried salt and everything else I can think of. One if my favorite cast irons. T.I.A.
Here you go . . .
I buy rusty cast iron at garage sales, love cast iron!
Clean it well and then oil it and place it on a warm setting in the oven for a while and then cool, wipe out and put away. This should help to stop it from sticking.
Is that cast iron or cast aluminum?
Get it sand blasted first before seasoning it
About every 3 years or so I put my cast iron skillet in the roaring fireplace and let it "burn" all day. That takes off all the burned-on yuk on the bottom. Then I rub oil on it or non-salted butter if I have it, put it in the oven at 250 for about 2 hours, that seasons it and I'm good for another 3 years!
No fireplace here...but...thank you
you don't need soap.
Many cast iron purists simply wipe their pan clean after cooking instead of exposing the pan to water and harsh scrub brushes. But for those of us who'd prefer a cleaner cast iron skillet, oil and kosher salt are more effective than soap and a sponge.
Then put it in the oven with some canola oil rubbed on it I use a 300 degree oven and leave it there for about 2 hours. Make sure you put something under the pan, like a cookie sheet or foil to catch the grease.
Use a paper towel to apply oil and salts.
It needs to be “re-seasoned”, which is the “oiled and in the oven” as described above.
Yes, left over food residue (like trace amounts of hamburger grease) can cause Ptomaine and the pan must be more than wiped with a paper towel.
This means soap & water, immediately drying and putting it away with a light coating of cooking oil.
Having had cast iron for 60 years, I would never use vegetable oil on it, gives a sticky film, attracts bugs and lint. I use either lard or some salt pork fat in chunks in the pan into the oven at 200 for a few hours, adding more fat as needed.
For daily care I use warm water and a dish brush to clean, and then use a bit of bacon fat from the drippings jar into the pan to dry over heat. I use olive oil and butter for cooking. If stuff is sticking to it, re-season it in the oven.
I don't use lard or pork fat but, thank you
Hi Elisabeth - This is a great tutorial on how to clean, season, and care for cast iron skillets. Hope it helps! Hugs, Holly
PS - We have a FREE eBook with recipes for all of my homemade and all-natural cleaners. You can download it here --> https://pinkfortitude.com/thank#GreenClean
this pin will for sure help https://www.pinterest.com/pin/312859505361590667/?nic=1
Do the same as my Mother did. Scrub out with soap and water after use. Heat on the stove to dry. Reseason at some point if needed.
1st: wash it extremely well with a mild soap and a enough salt to make a paste & water on a firm sponge with a scrubber on it. Rinse 2nd: dry completely with a good towel. 3rd: Put a little vegetable oil on a paper towel and rub it on your cast iron skillet. 4th: place your skillet in a 200ﾟ oven until it's completely cured. There you go!P.S. The next time you use your cast iron skillet food shouldn't stick to it but if it does, gently scrub it with a damp sponge. Make sure you dry it thoroughly and put it in the oven again to completely dry on a low temp.
Thank you much
Rub with oil & heat, rub with oil & heat, rub with oil & heat. You can heat it in the oven, stove or open fire. Only use soap on it if you have to & re-season. Clean with hot water and a scrub brush and then dry on stove or in hot oven.
Thanks everyone for your advice.