Re-Seasoning Cast Iron

I recently purchased a large, deep cast iron pan with a lid at a yard sale for just a few dollars. It seemed in good shape and seasoned. However, now that I’m home with it, I think it needs to be scrubbed and re-seasoned. Could someone please guide me as to how to do that?! I’d love to be able to use this old treasure!

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  1. The Hillbilly Housewife says

    Hi Sara. What a lovely yard sale find! You can’t find old cast iron, especially with the lids, too often any more. In my opinion, it will certainly be worth your time to re-season it.

    As for the method, I have a story to share with you and anyone who was ever faced with bringing a damaged cast iron pan back up to a beautifully seasoned pan. It can be done. Please click on the link below and read this tale of a very successful re-seasoning. Hope you enjoy it. The steps for both re-seasoning and daily care are included.

  2. teresa says

    I seasoned a skillet by getting it very hot in the oven, pouring a lot (maybe 1/4 – 1/2 cup) of salt into the pan, and then rubbing it vigorously with a brown paper bag (be careful – hot!) on the inside and outside. I have been very pleased with the results. I found this technique in a magazine.

  3. Lois says

    Hi, I grew up in the 50’s where cast iron cookware was the way to go. My mom taught me how to season the cookware. After it has been scrubbed clean, we always used lard to season it but in later years I have used vegetable shortening and rubbed in over the entire surface with a paper towel. Then put it on the stove burner and heat until good and warm but don’t overheat. Quickly rub off any excess but don’t rub until it is dry. You want it to still have kind of a shine, just no puddles. I do this periodically because after the scrubbing, I feel it is good and clean and ready to go again. Hope this helps and hope everyone has or has had (depending on when you read this) a Very Happy Thanksgiving.

  4. Joyce from Loris says

    I found an old dutch oven with the lid. It had been left outside for years and VERY rusty. I built a fire, and burned it until it turned very black. Then I scrubbed it clean, and rubbed lard into it, inside and out. I then placed it in the oven at 350 degrees for one hour and let it cool. I did it a second time, and it is fine now! That cast iron is hard to beat, and it’s good to cook in, much healthier than Teflon.

  5. Debra says

    I have read a lot of good re-seasoning here, but one thing I did not read was never use soap on your cast iron cookware. Hot water and a metal scouring pad is all that is needed to clean a cast iron skillet. I have never tried the salt and paper bag that sounded good too.

  6. Skeeter says

    salt and cast iron is not a good match. salt can be used with oil to remove rust. After rust is removed, dutch oven should be washed hot soapy water only if you have plenty of rise water. this is the only time you should use soap. If not rinsed properly, he soap gets in the pores of the dutch oven and will come out when you cook your next meal. Heat stove oven to 350 F. Coat dutch oven inside and outside with a good vegetable shortening. Vegetable oil will go gummy after it sits a while. Place dutch oven in stove oven and bake for 1 -2 hours. Shut off stove oven and leave dutch oven inside until it all cools to room temperature. Clean dutch with good hot water a pad. wipe dry; rub inside with vegetable shortening; set over heat until shortening soaks in, a few minutes, and your ready for the next time.
    The lid should be treated the same way.

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