- 1). Wear rubber gloves to protect them from abrasion. Rubber dishwashing gloves that cover half the forearm offer plenty of protection for this project.
- 2). Wet the used cast iron frying pan with water and sprinkle baking soda over all surfaces. Water will enable the baking soda to stick to the pan.
- 3). Scour both the inner and outer surfaces of the pan using a piece of steel wool or a wire brush. Scrub in a small circular motion, using medium pressure. Brush away bits bits and grime to expose the bare metal.
- 4). Wash the pan with concentrated dishwashing liquid and the hottest water you can stand using a nylon scrub brush. Build up a thick, soapy lather to lift away any residual oils that may remain on the surface of the metal.
- 5). Pat the cast iron frying pan dry with a clean kitchen towel and set it on a stove burner or drying rack to finish air drying for about five minutes. Leaving water on a cast iron pan cause new rust to form.
- 6). Pour 2 to 3 tbsp. of vegetable oil or shortening into the center of the frying pan and use a paper towel to spread a thin layer over the entire the inner and outer surfaces of the pan.
- 7). Slide a baking pan or long strip of aluminum foil on the lower rack of the oven and place the oiled frying pan, upside down, on the rack above. The baking pan or foil will collect any oil that drips off the pan when it heats up.
- 8). Set the oven to 400 degrees Fahrenheit and allow the pan to bake for 1 hour. Turn the oven off and allow the pan to cool down inside the oven for another hour.
- 9). Apply another 2 or 3 tbsp. of vegetable oil or shortening to the cool pan, heat it and let it cool down again. Repeat the oil, heat and cool process at least twice more. This baked-on oil will "season" the pan, creating a non-stick surface.
- 10
Clean the pan after each use with a nylon bristle scrub brush and water only. Avoid washing the pan with dishwashing liquid unless you want to strip and re-season it.
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