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How do i clean and re-season a cast iron pan?
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I have a cast iron pan with a small rust spot in it. What is the best way to re-move the rust and re-season it so that it doesnt return?
Well it's good news. a quote from whatscookingamerica.net says, "Please don't throw away that old cast-iron skillet that was your mothers or grandmothers! Clean it! As long as it has no cracks or nicks, you can clean, season, and use it.".
Know that when you notice foods sticking to your pan that normally wouldn’t, it’s time to clean and re-season your pan.
Heat your pan on the highest heat setting on a stove burner. When the pan is smoking hot, pour at least one cup of kosher or iodized salt into the pan.
Use several thicknesses of paper towels to move the salt around the pan so the salt can draw out any impurities from the pan.
Scrub the salt into the bottom of the pan as you continue to move the salt around.
Discard the hot salt after it starts to turn grey after a while.
Notice that the pan should look very dull since the salt has taken away any excess fat and food particles. If the pan is still shiny, repeat the hot salt scrub.
Wash very hot water over the pan to rinse any remaining salt, away after you have discarded the last of the salt.
Dry thoroughly the pan with a towel and let the pan sit in open air for ½-hour to completely dry.
Re-season the pan now that the pan is completely clean.
Some extra links:
http://whatscookingamerica.net/Information/CastIronPans.htm
http://www.ehow.com/how_2028544_deep-clean-cast-iron.html
http://ths.gardenweb.com/forums/load/cookware/msg1216045825633.html
http://uk.answers.yahoo.com/question/index?qid=20081228094253AAcWaH3
http://www.thekitchn.com/thekitchn/good-questions/good-question-how-do-i-clean-my-cast-iron-grill-pan-057802
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