:QUOTE [quotetype:personal]
Cast iron never truly dies. With a wire brush and an oven, you can bring back a pan that has been sitting in a barn for fifty years.


:PATH
Step 1: Strip It Down
Scrub the pan with steel wool or a chain mail scrubber under hot water.
|
:INFO
Step 1: Strip It Down
Scrub the pan with steel wool or a chain mail scrubber under hot water. For heavily rusted pans, soak in a 50/50 white vinegar and water solution for no more than 30 minutes, then scrub immediately. Rinse and dry completely.


:PATH
Step 2: Apply a Thin Layer of Oil
Wipe the entire pan (inside, outside, handle) with a very thin coat of flaxseed
|
:INFO
Step 2: Apply a Thin Layer of Oil
Wipe the entire pan (inside, outside, handle) with a very thin coat of flaxseed oil, Crisco, or refined coconut oil. Thinner is better. A thick layer will turn sticky and gummy instead of polymerizing.


:PATH
Step 3: Bake It Upside Down
Place the pan upside down on the middle rack of your oven at 230 C (450 F).
|
:INFO
Step 3: Bake It Upside Down
Place the pan upside down on the middle rack of your oven at 230 C (450 F). Put a foil-lined tray on the lower rack to catch drips. Bake for one hour, then let the pan cool in the oven completely before removing.


:COUNTER.half
4 to 6 Layers

:CHECKLIST
Signs Your Pan Is Well Seasoned
[ ] Surface looks dark and slightly glossy, not matte grey
[ ] Eggs release cleanly with a little butter or oil
[ ] Water beads on the surface
[ ] No rust appears after drying over low heat

:NOTE
Daily Care After Seasoning
Wash with hot water and a stiff brush right after cooking. Dry immediately on the stovetop over low heat for one to two minutes. Apply the thinnest possible wipe of oil while still warm. Never soak it or leave it wet.


:LINK
https://www.lodgecastiron.com/discover/cleaning-and-care
Lodge Care Guide