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I recently received an unseasoned Lodge cast iron pan that my friend received in 2006. He never cooked with it, and he threw it into storage with no protective coating or anything. The pan has a couple of patches of light rust, and I'm wondering how or if I can address that rust before I begin the seasoning process. Any suggestions? Also, any suggestions on inital seasoning would be appreciated. I'd looking toward using the oven/seasoning with shortning/oven method that I saw someplace but didnt save but I wanted some input before I cause myself more work.
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Jan 13, 2015 23:24
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| # ¿ May 12, 2024 15:28 |
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Butch Cassidy posted:Hit the rust with a wirebrush, clean off the old factory wax coating, season with shortening, become a curmudgeon like the rest of us. I wasnt sure if a brush or sandpaper was the way to go, I'll use the brush 
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Jan 14, 2015 00:29
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