Posted By: R3dD0g 
Nov 25  # 41 of 56
"Flavorizing Bars" I assume are grill ridges. I'd give it a try. The problem with steel wool is it usually incorporates soap, e.g. SOS pads, and we know soap is deadly for a good cast iron cooker.

And I remember where I heard about the Kosher salt as cleaner. It was on an episode of Alton Brown's Good Eats on the Food Network.
 Posted By: Angewl_73 
Jan 4  # 42 of 56
My mom always used Skillets.

I remember he 'seasoning' them.

The problem I have with them is they are so heavy, I can not lift them. Then cleaning them was always hard.
 Posted By: littlefranciscan 
Jan 16  # 43 of 56
I always wondered how to cook with the cast iron skillets! I didn't know about seasoning them..but maybe that was something my mom learned ..we never used cast iron skillets at home:)
 Posted By: zella 
Mar 5  # 44 of 56
I have a cast iron that is starting to rust and I know now a days there are these abrasive type soap and I know that using and SOS and plain old elbow grease is the best way to clean but would it be ok to use these harsher soaps?
 Posted By: Mama Mangia 
Mar 5  # 45 of 56
To remove rust, buff the pan with a fine wire wheel in an electric drill. Crusted rust can be dissolved by soaking the piece in a 50%solution of white vinegar and water for a few hours. Don't leave it more than overnight without checking it. This solution will eventually eat the iron!

After removing the burned on grease and rust, you are ready to season the pan. Put the pan in the oven to warm it. Remove it and apply shortening. I prefer solid Crisco. Some people prefer lard or bacon fat. Put it in the oven at 225 degrees for half an hour. Remove it and wipe it almost dry. You don't want any pooling of the shortening. Place it back in the oven for another half hour. The initial seasoning should be accomplished at this point. However, typical of cast iron cookware, the more you use it (and don't abuse), the better it will be. It is generally recommended that you cook fatty foods in the pan the first few times you use it, as this adds to the seasoning process.

Never put cold water in a hot cast iron pan! Some say not to even use detergent - just add hot water to the pan and bring to boil; scrape any stuck on food particles with a spatula.

Abrasive pads will cut into the seasoned surface.