Ressurected post. This was originally published on my old blog on 8/3/11. I've fixed some broken links and made minor updates to bring it back.
I was cleaning out my basement this weekend and ran across a box I had forgotten years ago. When my parents finally sold our old farm in Pennsylvania I managed to salvage some of the unique cookware that they had collected. This apparently included a couple of cast iron pans including a #10 late-model Griswold skillet. For those up on the latest cast iron news, Griswold was an American manufacturer of cast iron cookware from 1865 to 1957. Some of their pans are quite collectible. Mine isn’t, it has a small logo, but it’s still a decent cast iron skillet.
The problem was that they were rusted pretty badly. So I needed to bring them back to life.
There are all kinds of recommendations (this and this for example) about how to clean cast iron if you’re collecting it. But I don’t collect it – I cook in it. So I went with my tried and true method for getting a quick season back on the pan. See below: