Cleaning Rust Cast Iron Pans

What is the best way to clean & season really old rusty cast iron pans?

I have some old cast iron pans that were passed down to me. They are pretty crusty, rust spots and everything. Are they salvagable?? How should I clean them and what is the best way to season a cast iron pan after cleaning?

Scrub the heck out of ‘em with a scouring pad, at least until the rust comes off. If you get down to the metal that’s OK, but you just want to get off anything that’s going to add an off flavor — rust and burned on crud would qualify.

Then rub on some oil — some people say to really get it right, you should use lard or bacon fat, which don’t leave a sticky coating, but if you use oil use one that won’t smoke at high heat, like refined peanut oil. This is a job where olive oil isn’t appropriate. Then stick it in an oven at about 250 degrees to ’season’ for 15 or 20 minutes. Wipe out any excess grease and then stick it back it for a couple of hours.

Be careful when you clean your re-seasoned pan. Some people avoid soap altogether; they just use hot water and a scrubbing pad (not SOS or similar with soap, just abrasive surface). I’ll use a drop of soap sometimes, but its crucial to dry the pan COMPLETELY when you’re done. I usually put it on a hot burner for a couple of minutes to make sure there’s no water to let rust get started.