how to prep cast iron :: step by step instructions

Diane Cooper

There is nothing better to cook in than a well seasoned cast iron skillet. The one I use almost every day was my mother’s – and before that it belonged to my grandmother – it has to be at least sixty years old! After every use, I heat it up and pour a generous amount of salt in it, and scrub with paper towels. It comes very clean that way without a drop of water!

Cassie

I normally pass over cast iron that looks like this, I will definitely be scooping it up from now on!! Thanks for sharing this!!

Rust

Shanda – I bought a huge dutch oven at a garage sale years ago that was rusted and near-hopeless, but I bought it hoping I could restore it successfully. I’ve used your above method successfully with old cast iron that was similar in condition to yours and used your method with great results, however this oven was beyond hope (or so I thought). I ended up running it through the “self-cleaning” setting on my oven (very very high heat) and trhe thing came out like brand new! (meaning back to the original silver color it has before seasoning)

I did have to start from scratch after I cleaned it …..and season it properly, but I wanted to add in here that the self-cleaning-oven method works miraculously for cast iron that seems beyond hopeless.