Bob Myers wrote:

> Not QUITE Yet Another Post about how to season new cast iron...
>
> In unpacking some boxes that had been in the basement for years,
> I came across some old cast iron that I can remember my Dad using
> thirty years ago. At the time, of course, these were all well-seasoned;
> I remember them all nice and black, and of course they turned out
> many wonderful meals. But they've been packed away and unused
> for at least 20 years now - Mom never used them, and I stored these
> boxes after she died a couple of years ago. Today they're rusty in
> spots, and just in general don't look like something I want to be
> cooking with. I'm wondering if anyone has pointers on restoring
> old cast iron to service. I've been thinking that coarse steel wool
> or even sandblasting could get the accumlated rust and crud off,
> and then treating it like new, unseasoned cast iron would be the way
> to go. Any thoughts on this?
>
> Yes, I know I could go out and just buy new - but since this stuff's
> sort of at "family heirloom" status, I'd sure like to restore it and use
> it.
>
> Bob M.
>
>

Burn them in the fireplace, or clean them with oven cleaner (lye).
Either will be easier and do less damage than a wire brush. I prefer
the fire method.

Bob