Cast Iron Skillets

[bluegiantsc]

I usually hang up my skillets in the summer, I try to cook as much on the grill as I can to not heat up my house.
My skillets have some rust on them from not being used and/or seasoned in a few months. And they did stay next to my sink so I'm sure they got splashed with water before I hung them up.

Which do you guys who use cast iron prefer, steel wool or green brillo pads? They aren't completely rusted or anything, just a few little spots. But I need to get it off before I start seasoning them. I usually season them 2 times before I cooking with them and in the winter time I cook with them almost all the time.

Thanks.

Oh, and I don't use soap to clean them. Just really really hot water. I know you're not supposed to use soap.

 

[mickey328]

I use steel wool...just sort of "sand" off the rust and give it a good coat of oil to keep the moisture out. That should do the trick!

 

[justbugged]

I would use steel wool to take care of the rust, then season the the way you normally would.

 

[bluegiantsc]

Cool, thanks.

 

[Mattemma]

Brillo is all I have so I am using that.The steel wool would be my preference since I see no need for the added soaps.I got a few pans from harbor freight that I put in the camp fire to cook off the plastic coating,and I have to scrub some rust off before I season them.

 

[intowin]

I make sure to spray mine with pam prior to putting them away. seems to keep the rust out.

 

[bluegiantsc]

I make sure to spray mine with pam prior to putting them away. seems to keep the rust out.

Thats a good idea. Thanks.

 

[Cedar714]

Since I don't use mine frequently, I lightly coat with oil and place inside 2 plastic shopping bags with the handle sticking out and then tie a knot around handle, keeps the dust and bugs off your cooking surface.
When I use it again, I wipe with paper towel, oil to cook and when cleaning again I wash with warm soapy water, scrubbing only what is needed to remove burnt particles, rinse well and dry, then add enough oil to coat the surface again.

 

[mickey328]

I'm "old school"...don't scrub them ever once they're well seasoned. Oh I wash them out of course, but never take it down right to the metal. Always oil before storing, but I don't use the spray stuff...it's got stuff besides oil in it. I just put a bit of olive or vegetable oil on a paper towel or clean rag and wipe it over the skillet to keep moisture out. Like Cedar, I also put them in a plastic bag to keep dust off because it will stick to the oil and make a gummy mess.

 

[Stumpy]

Just putting in my two cents here. I never use oil, only shortening, on my iron skillets. I've found that oil tends to become sticky.