A community for cast iron cookware. Recipes, care, restoration, identification, etc.
Rules: Be helpful when you can, be respectful always, and keep cooking bacon.
More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.
Related Communities: !forgediron@lemmy.world !sourdough@lemmy.world !cooking@lemmy.world
Hi all, thought a nice thing to do for my dad for his birthday would be to restore the two cast iron pans he uses. I've attached pictures of the two, which basically show rust wearing through, particularly on the smaller of these. I've read conflicting advice (abraid back with steel wool on the specific areas Vs strip with lye all over and fully reseason). I have minimal experience, so was wondering what the right approach is likely to be? Thanks in advance!
I have my great grandma's pans. I've always just used steel wool to fix rough spots.
Seems to be the general consensus. Thanks all for the help!
If the seasoning is looking good everywhere else on the pans, I’d just steel wool and season the new patch.
You could strip to bare metal and start over, but the downside is that you’ll undo all the other years of seasoning that’s taken place.
I would first scrape the chunks off with a steel spatula or scraper, then finish with fine-ish sandpaper before reseasoning.