Keep your eyes open for neglected pieces of cast iron cookware offered at garage sales and auctions. With a little elbow grease you can bring the cookware back to gleaming shape and they will last a lifetime with proper care.

The tips below will help clean, season and prepare these pieces.

If you invested in new cookware, your best bet is to follow the instructions provided by the manufacturer.

Season & Prepare Cast Iron Cookware

• Wash and scrub with fine scouring powder to remove its lacquer coating.
• Rinse and dry it thoroughly and then coat it generously over the inside with unsalted fat or vegetable oil.
• Let it stand over a low flame for two or three hours, rubbing on more fat evenly at intervals of 20 or 25 minutes. Can also warm first on stovetop then place in a 350 degree oven to do this.
• Use a cloth or paper towel to wipe out the grease, wash the utensil in hot soapsuds, rinse and dry it thoroughly.
• For the first dozen or so times the pan is used, rub the inside with oil or fat and it will gradually become fully seasoned.

Washing Cast Iron Cookware

• Wash in hot soapsuds and rinse thoroughly.
• If food bits stick or have burned into the cast iron, soak in hot water with a bit of washing soda sprinkled on the spot. Bring to a boil if the burned food sticks stubbornly. Wash in hot soapsuds.
• Use a little baking soda in the final rinse water to help prevent rust formation.
• Make sure item is completely dry before putting away (helps prevent rust).
• If ironware is stored for long periods of time with little use, give the piece a light coating of mineral oil or paraffin inside and out as a protection against rust.

Methods For Removing Rust From Cast Iron Cookware

• Scrub with a nylon scrubber or fine steel wool. Can also sprinkle scouring powder over top if stains are stubborn.
• Cut a potato in half, drizzle a bit of liquid dish detergent or scouring powder in the cookware, then scrub with the cut side of the potato.

After rust removal, wash and season pan before storing away.

More Tips:

• Try table salt, baking soda or kosher salt as a scouring powder
• After the first seasoning, try cooking dishes with animal fats or deep fried and sauteed items. This will help the seasoning process and develop a non-stick surface over time.
• Avoid cleaning with harsh chemicals since the cookware could absorb them
• To strip the piece right down, soak in a 50/50 water and vinegar solution for about 6 hours. Wash well in hot soapy water then season cookware. Also, another tip I’ve collected suggests soaking the piece in Coca-Cola to strip off the rust.
• For especially caked on, rusted pieces: you may have to heat the cookware till it’s piping hot (fireplace, fire pit, oven), and then scrub while it’s hot. Be careful not to get burned, and be aware that heating it too fast or too hot may cause cracking.
• You can use shortening, grape seed oil, lard, bacon grease, cooking spray, to grease and season the cookware.
• Cooking with acidic foods such as lemons, vinegar and wine can strip the seasoning. Watch and re-season if necessary.
• Never wash cast iron in the dishwasher.
• The more you use your cast iron cookware, the better it gets :).

Credit: Some of the information above was collected from Woman’s Home Companion Household Book (1948)

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