Rub the cast iron pan with fine steel wool.
Wipe out loose dirt and rust
with a cloth. Repeat steps 1 and 2 until the pan is largely cleared of rust.
Place the pan on the burner of
your stove over medium-low heat. Add enough vegetable oil to coat the pan bottom heavily. Heat for 5 minutes or until the handle is
too hot to touch. turn off the heat.
Depending on the size of your
cast iron pan, add approximately 2 to 4 tablespoons coarse salt to
form a paste. The salt acts as an abrasive to gently srub any goop
off the surface. Wearing a glove, scrub with a thick wad of paper
towels, steadying the pan with a pot holder, scrub the pan, concentrating on the rusted spots but covering all
surfaces with the oil and salt mixture. Add more salt or oil as needed.
Wash the pan with hot water and
dish washing soap. Rinse the pan thoroughly in
hot water, wipe dry, and then coat with a thin film of vegetable
oil, wiping off any excess oil with additional paper towels.