According to Tom Fitzmorris:

"No! Those are the worst things you can possibly use on a cast iron pan. They actually encourage the formation of more corrosion.

What you need to do is scrub it very well with a gritty scouring powder (the best is Zud, but Comet or Ajax are okay). Use a plastic scrub pad--do not use steel wool, which will actually cause rust. It is not an easy job, but if you stick with it you can get all the rust off.

Then rinse the pan very well and dry it thoroughly. Coat it with a generous amount of Crisco (or vegetable oil), and put it into the oven at 250 degrees for about a half-hour. When it cools, coat it again with more oil and repeat the process. The first few times you use it, deep-fry something in it. Then it will have a very good coating that will become non-stick over time. Don't wash it with anything but plain water after that. If it ever gets rusty, just repeat the process above.

Skillets used for blackened dishes get so hot that all the seasoning burns off. If you plan to do a lot of blackened dishes, buy one skillet just for that. After cleaning, give it a coating of oil to prevent rust."

- From his message board

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Posted by OTIS2

NoLA

Member since Jul 2008

50575 posts

Posted on 1/8/10 at 5:04 pm to Stadium Rat

quote:
According to Tom Fitzmorris:

I've got about 25 or more different pieces of cast iron...some are more than 100 years old...all are in great shape. I don't defer to TF on this issue.

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Posted by charlied

Lafayette

Member since Dec 2007

3822 posts

Posted on 1/8/10 at 5:17 pm to OTIS2

scrubbing powder,ie bar tenders friend, with some kosher salt and oil using any pads EXCEPT metal work great for really bad pots. I salvaged many with just kosher sale which works like sand, and oil,but bartenders friend is your friend too.

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