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recently inherited these cast irons that are at least 40 years old. they were sitting in a cabinet for a few years and nasty with rust and crusty, old seasoning. i scrubbed the shit out of them with steel wool and lots of soap, then applied 4 coats of new seasoning! feel free to roast my seasoning, i have no idea if it’s good since it’s my first cast iron and would like to know.
for each coat of seasoning i just wiped the pan with peanut oil then set the oven at 435F for 20 minutes, then 460F for 10 minutes
ive been using only stainless steel for a couple months and im abt to give away my nonstick cookware. nonstick cookware is counter-revolutionary
That's really good for a first timer! Frank's advice is fantastic for ongoing care.
Personally, if I need to re-season, I brush the pan with an oil-dabbed paper towel, chuck it in a high heat oven, then turn it off and leave it until I need the pan again in a day or two. It doubles as storage for your pan, too!
thanks!
I have a wedgewood gas stove and oven from the 50s. It's "off" temperature is perfect for this, every other week or so I'll rotate one of my cast irons in there following this same method (heat above 400, then cut the heat, and leave the pan in there for the rest of the day in the ambient heat). Just remember to take it out before preheating the oven for dinner!