Cast iron

[Blacklab]

Never had to deal with rust. If your refering to cakeing (build up on or in the pan). I just throw in the self cleaning oven. Works wonders then all you have to do is wipe it out an reseason it. When done it will almost look new.

[Klyne3]

I use hot water and scotch bright pad. Wash and scrub until clean. Place back in a preheated (350degree) oven and dry completely. then oil with Crisco and back in and let cool. Then you will be ready to cook with it.

I have done that in the past but since I use my cast iron skillets every day, I wash (yes even with soap) and dry on the stove top. About once a month I will reseason them. However since mine are really really well seasoned to the point of being completely black I dont worry about the soap too much.

[pianoman9701]

Cast iron would be fun to cook with as a culinary option, but damn this sounds so high maintenance.

Once you get them seasoned, the maintenance is minimal. I scrub off the rust and put vegetable oil on it and rub in salt. I stick it in the oven for 30 minutes at 500F. Let it cool on the stovetop and then wipe it out and oil it again without the salt. If the pan isn't fairly non-stick, repeat the process. Again, once you've been successful, these should stay non-stick. Don't wash them with soapy water, just hot water to loosen stuck food and wipe with a dry towel, oiling when you're done with vegetable oil.

[Cascader74]

SomeOne gave me a couple cast iron pants they had sitting outside all rusted up. All I did was take a wire wheel & knock the rust off everywhere inside & out, they reseason them.

[whacker1]

so how did they turn out?

[Ice Cap]

The hands down best way to clean cast iron is to use the electrolysis method.
It's fairly easy to set up and works fantastic.

To season a pan just place it in an oven cranked up to 500 degrees for about 20 minutes.
Remove the pan from the oven and take it outside or in your garage and wipe it down with Crisco.
You will get lots of smoke from the burning oil which is why you don't want to do this step in your house.
Keep applying the Crisco until the pan cools to the point of no longer smoking then use a paper towel to remove any excess oil.
You will end up with a perfectly seasoned pan!

[Cascader74]

Good as new whacker. Although I must be doing something wrong, to keep my seasoning on all my pans I'm constantly having to season them once a month probably.

[pianoman9701]

The hands down best way to clean cast iron is to use the electrolysis method.
It's fairly easy to set up and works fantastic.

To season a pan just place it in an oven cranked up to 500 degrees for about 20 minutes.
Remove the pan from the oven and take it outside or in your garage and wipe it down with Crisco.
You will get lots of smoke from the burning oil which is why you don't want to do this step in your house.
Keep applying the Crisco until the pan cools to the point of no longer smoking then use a paper towel to remove any excess oil.
You will end up with a perfectly seasoned pan!

I've never heard of this. I'm going to give it a try next time I need to season. Thanks Ice.

[Encore 280]

I agree with the self cleaning oven. Comes out looking brand new!! My Griswald is better than any of those new fandangled non stick pans, hands down. My vension and salmon don't touch anything but cast iron. Good luck!

[sisu]

Cast iron would be fun to cook with as a culinary option, but damn this sounds so high maintenance.

It is not that bad. We have SS and Cast. Use the SS mostly for sauces all the cast is used on top  and in the oven. Can't beat it as far as we are concerned. Just make sure it says made in USA not china or some other third  world country...

[STIKNSTRINGBOW]

I agree with the self cleaning oven. Comes out looking brand new!! My Griswald is better than any of those new fandangled non stick pans, hands down. My vension and salmon don't touch anything but cast iron. Good luck!

I have 2 #8's and a  griddle (like a fry pan, no edge) put them in a 550* oven until they looked grey, let them cool, oiled them up and put in 200* oven overnight.
Now I just wipe them out, some times I put them in the oven if they get "sticky" spots, a couple hours @ 200* wipe with an oiled cloth 
Griswold's rock !

[STIKNSTRINGBOW]

Cast iron would be fun to cook with as a culinary option, but damn this sounds so high maintenance.

It is not that bad. We have SS and Cast. Use the SS mostly for sauces all the cast is used on top  and in the oven. Can't beat it as far as we are concerned. Just make sure it says made in USA not china or some other third  world country...

Also, (at least how I was taught) you let the pan heat up until the handle is hot, then it is ready.

[STIKNSTRINGBOW]

Just for entertainment I looked this up.
  I guess I been doing it wrong, but oh well...
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

[sisu]

Just for entertainment I looked this up.
  I guess I been doing it wrong, but oh well...
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

Very interesting. I use olive oil 90% of the time and when we have bacon I try to save the dripping to use on the pans as it seems to give the best finish for later use, but this throws a whole new twist into the formula.

[Bean Counter]

Cast iron would be fun to cook with as a culinary option, but damn this sounds so high maintenance.

It is not that bad. We have SS and Cast. Use the SS mostly for sauces all the cast is used on top  and in the oven. Can't beat it as far as we are concerned. Just make sure it says made in USA not china or some other third  world country...

I typically buy foreign stuff to support free trade, but lately I've been inclined to think of product saftey and what not. Sure wouldn't want lead leeching out of a Chinese iron pan.

I had tortillas made on a cast iron skillet at my last hunting camp and boy do they sure taste better than those made on stainless steel!