As odd as this may sound, there are several things that will invariably start a heated debate when brought up in public. Politics, religion, and oddly enough, cleaning and seasoning cast iron cookware. Which is the best method? Everyone has their favorite and will probably argue all day about it.
Stripping Cast Cookware
There are different methods for stripping cast iron, depending on what kind of shape they are in. Some have light rust, heavy rust, or no rust at all. Others have carbon buildup. Some light, some heavy.
There are several thing not to do. Do not throw it in a fire to burn the carbon off. That will probably burn the carbon off, but the uneven heat will probably discolor the pan as well as possibly warp the pan or crack it.
You can put it in your oven and run the self-clean cycle. You may damage the pan that way with the extreme heat self-clean uses.
You can put together a lye tank and strip several at the same time. Be careful with this one. Caustic. Skin and eye protection required. Watch pets and children and unsuspecting guests.I refer you to The Cast Iron Collector for the how to on this one. I don't use this method.
http://www.castironcollector.com/lyebath.php
You can use Aerosol Oven Cleaner Spray and trash bags. I use this one to get several going at one time. I will again refer you to The Cast Iron Collector for directions.
http://www.castironcollector.com/cleaning.php
You can use an electrolysis tank. I do this one also. Once again, the Cast Iron Collector has a great explanation. It is not as scary or dangerous as it sounds. Very simple, Very effective.
http://www.castironcollector.com/electrolysis.php
To remove just rust, a vinegar bath does wonders.This excerpt taken fro The Cast Iron Collector's site will help you set that up.
Basic Rust Removal: Vinegar Bath
Surface rust can often be removed using a simple solution of one part white vinegar and one part water. Soak the piece for 30 minutes in a container large enough to treat the entire pan at once. If not completely submerged in the vinegar solution, the result will be an unevenness of color. Then scrub using a stainless steel scouring pad or steel wool, and rinse well. Additional half hour soaks/scrub sessions may be necessary and are OK, but don't leave the piece soaking for longer periods. Once free of rust, to prevent its return, the piece should be thoroughly rinsed, dried, and seasoned. Don't spend extra money on apple cider or name brand vinegar-- any cheap white vinegar will do.
He mentions a molasses bath, but I have not tried that. l will include the following information from The Cast Iron Collector's site that I feel is well worth the time spent reading.
Cleaning Caveats
As you delve more into the subject, you'll likely hear or read about various other "quick and easy" methods for cleaning cast iron. From a collector's standpoint, anything that even subtly alters the original appearance of the metal is to be strictly avoided, as it will seriously impact value. This means no screwdrivers, chisels, putty knives, or any of the following.
Cleaning pieces by burning them in a fire, or using a self-cleaning oven both have the potential to ruin if not outright destroy a piece.
Fire may heat the iron to the point it turns the metal flaky and an irreversible, reddish color. Pieces so-damaged will never season properly again.
Even though a piece is allowed to heat and cool very slowly in a self-cleaning oven, overheating some pieces may still induce warping or cracking. On many pans, it may work just fine, but, since self-cleaning ovens can vary in their working temperatures by hundreds of degrees, there still exists a chance of damage. The prudent advice is don't try it unless you can easily replace the piece if something should go awry.
Enameled pieces should not be attempted to be cleaned in a SCO.
If they cannot be removed without damage, also note that wood handles will not survive SCO temperatures, and steel wire coil or bail handles will likely lose their tempering and become malleable.
Other downsides to SCO cookware cleaning include increased electricity usage, odor, kitchen heating, and oven wear & tear. The performance and appearance of oven racks can also be affected by running them through a SCO cycle; removing them requires providing a heat-proof way to support pieces above the heating element.
The use of power tools also risks leaving permanent grinding marks or swirls in the metal. Sand or bead blasting will also slightly but permanently alter the original surface texture.
Although Scotch-Brite pads seem like an ideal scrubbing implement, one must be aware that there are several different grades of abrasiveness. Some of the more aggressive versions are impregnated with aluminum oxide, which has the potential to detrimentally change the original surface patina of your collectible cast iron. You should therefore proceed with caution before purchasing and using this product.
You may see methods demonstrated in YouTube videos which purport to be the best way to clean your cast iron pans. Bear in mind that these days just about anyone with a smartphone and a YouTube account can make and upload a video. Those with better equipment and skills-- and aspirations of TV stardom, apparently-- can produce very slick video presentations, but not always with particularly solid information.
Many YouTube videographers are actually earning money by publishing content-- lots of content. Their goal is to publish as many videos as possible and have those videos seen by as many viewers as possible, and not necessarily to disseminate helpful, accurate, or collector approved information.
Always seek a second opinion on any cast iron cleaning or seasoning YouTube video.
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