Rejuvenate Cast Iron Pans
Something old may be better than something new !
Its non-stick surface competes very favorably with Teflon.
Cast Iron wins, except when back-packing to the High Country.

These two rusty  #3 Cast Iron Frying Pans looked identical yesterday,
when they were purchased at a Flea Market for 50 cents each.
Neither was deeply pitted with rust.

They were both put upside-down in a dampered Wood Burner overnight (note the white Wood Ash),  where the old grease burned out of them, and the rust was burned loose.

Clean Cast Iron is VERY prone to rusting. It is porous and those pores will contain moisture, which must be driven out by heat, and kept out by replacing the moisture with oil.
New Cast Iron Utensils have a coating to prevent rusting; this coating must be removed before the unit is Seasoned. Seasoning is the process of making it rust-proof and stick-proof..

They heat rather slowly but evenly and stay hot long after they are removed from the heat source.
Wet Emery Cloth was used to clean
Steel Wool
plastic scrubbers
Cooking Oil or Lard
Lye or Oven cleaner are taboo in my cooking utensils- residue
heated until it smokes
A Pan that is rusted through is worthless. One that is rusted very badly will have large pits in its surface and be worthless. If you can find a smooth one with minimal surface rust, you may have struck gold.
Oil then heat
move the Pan about to evenly distribute hot Oil
coat everyu surface inside and outside

Do's and don'ts
prolonged storage
Cast Iron is porous and will retain Cooking Oils in those pores, which makes a great non-stick surface without the reported medical and xxxxxxxxxxxx problems of Teflon

These Pans hold heat, and will continue to cook or fry with the heat turned off.
They should always be handled with a Hot Pad.

Wipe them with a Paper Towel

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