I realize this question has been answered already but for the next guy to come along I've had good success with rusty, gunky iron skillets coming clean by putting them in the oven when you turn on the self cleaning option.Ok I know it already says somewhere in this thread, but I don't wanna go looking for it. What is the best/fastest way to strip this pan so I can re-season so my wife can use it. Also is it say to use a skillet on a glass top stove? Thanks all!
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I performed a highly scientific comparison between my steel pan and one of my old restaurant quality non-stick aluminium pans of similar size. Not a huge difference based on hefting one pan in each hand. Probably because any aluminium pan worth using has a steel or copper disk sandwiched in the bottom to spread the heat.CS is definitely less heavier than CI...ha...I was almost going to say that one was lighter than the other, but both have some heft to them...
only change to this is to use peanut oil---veggie oil will go rancid after a while--From Cooks Illustrated (I have a web account):
Published September 1, 2007. From Cook's Illustrated.
How do I take care of my cast-iron cookware?
If you buy a preseasoned pan (and you should), you can use the pan with little fuss.
Don't wash the pan with soap or leave it in the sink to soak. Rinse it out under hot running water, scrubbing with a brush to remove traces of food. (This is easiest if done while the pan is still warm.)
Dry the pan thoroughly and put it back on the burner on low heat until all traces of moisture disappear (this keeps rusting at bay). Put a few drops of vegetable oil in the warm, dry pan and wipe the interior with a wad of paper towels until it is lightly covered with oil. Then, using fresh paper towels, rub more firmly to burnish the surface and remove all excess oil. The pan shouldn't look or feel oily to the touch. Turn off the heat and allow the pan to cool before putting it away.
If you have stuck-on food or you've inherited a pan that is rusty or gummy, scrub it with kosher salt.
Pour in vegetable oil to a depth of 1/4 inch, then place the pan on a stove set to medium-low for 5 minutes. Remove pan from heat and add 1/4 cup kosher salt. Using potholder to grip hot handle, use thick cushion of paper towels to scrub pan. Warm oil will loosen food or rust, and kosher salt will have abrading effect. Rinse pan under hot running water, dry well, and repeat, if necessary.
If cooking acidic foods or improper cleaning has removed the seasoning from your pan, it will look dull, patchy, and dry instead of a smooth, rich black. You need to restore the seasoning. We have found this stovetop method (rather than the usual oven method) to be the most effective way to season a cast-iron pan.
Heat pan over medium-high heat until drop of water evaporates on contact. Wipe inside with wad of paper towels dipped in vegetable oil (hold towels with tongs to protect yourself). Wipe out excess oil and repeat as needed until pan is slick.
I ordered a couple of these today. I might retire this ceramic-coated I have pan to the camp box, and/or the Lodge. A little lighter than cast iron, anyway, plus I almost always bring one (or two) dutch ovens and a CI griddle...I picked up Lodge steel skillet today;
Can't wait to take it for a spin.
Mine is still going strong. I've screwed it up and re-seasoned it a couple of times. When I have it right I can cook eggs and flip them with no spatula.I ordered a couple of these today. I might retire this ceramic-coated I have pan to the camp box, and/or the Lodge. A little lighter than cast iron, anyway, plus I almost always bring one (or two) dutch ovens and a CI griddle...