How Do You Clean And Condition Antique Cast Iron Skillets?
The trick to keeping your antique cast iron cookware in good shape is proper cleaning and seasoning. If your pan is seasoned correctly, food will not stick to it and it won’t rust. Seasoning simply involves filling the natural pores of the pan with grease or oil, creating a smooth, non-stick surface on the inside and outside. Then, every time you cook in it, you re-season it. The more you use it, the smoother the surface becomes. Scrub any rust spots with steel wool. Clean the inside and outside of your cookware (and the lid) with dishwashing soap and water. Rinse thoroughly and dry with paper towels. Heat the pan on the stove burner for a few minutes to make sure it is completely dry. While the pan is hot and on the burner, apply a light coating of vegetable oil, shortening or lard with a paper towel to the inside of the pan. Remove the pan from the burner and, while it’s still hot, turn it upside down and apply a light coat to the outside, too. Don’t forget to treat the lid, as well.
