AIBU to use this pock marked cast iron pan?

[honeygirlz]

Bought in the market packaged for £3, think was a new but damaged piece. Didn't see the marks until I brought it home as was packed. Is it even worth using? Can it be fixed? Thanks

Doesn't look new to me!

That looks used!

Thanks, I gave it a scrun (no soap/fairy) and the marks came off.

Should be ok now right?

Now it looks like a bargain.
I don't know what a scrun is but I like the word!

I don't know what a scrun is but I like the word!

Considering that N and B are beside each other on a keyboard I would assume it's suppose to be "scrub"

It just needs to be scrubbed with wirewool and seasoned properly OP.

Do you know how to season cast iron properly?

Haha yes i meant 'scrub', good to know I have invivited a new word

Yes I have been googling seasoning of cast iron...seems very convoluted (heating lard in it at high temp?!)

Can I just bung on a layer of oil after every wash?

Looks good to me, I wouldn’t hesitate in using it

You need to really scrub it with wire wool to get rid of all the rust etc.

Then dry completely out on the job, it has to be perfectly dry.

Preheat the oven to the hottest it will go.

Then pop some vegetable oil (don’t use lard, it will turn rancid) into the pan. Using kitchen roll make sure all the pan is covered and wipe away the excess.

Pan into screaming hot oven for an hour. Then turn off the oven and leave it to cool completely inside. The pan should look glossy when it’s done correctly, no dry patches. You may need to do this twice.

When seasoned properly you just need to wipe away food with water when hot, don’t use any kind of washing up liquid and make sure the pan is completely bone dry when finished. Just bunging a layer of oil on will do nothing at all. There’s no point having cast iron if you’re not going to use it properly.

Thanks Mustard, that doesn’t sound too bad. How often do I need to do the above? I.e once a year?

As soon you notice any areas that are dry looking. Or you accidentally wash it with soap! Cast irons are hard work but worth it for the amazing cooking results.

Just a warning - food will stick to cold cast iron, you need to get it really hot before putting anything in and make sure you use a good oil with a high smoking point - not olive oil. Don’t touch foods like steak/fish, they will self-release once they have formed a good crust on the bottom and come off.

Rust isn't harmful to eat.

Yes but it makes your food taste like shit.

Thanks Mustard. What are good oils? They all seem much of a muchness unless I buy cold pressed rapeseed or extra virgin coconut oil?

Mine all rusted because I kept washing them (cardinal sin with cast iron) There are some videos on YouTube showing you how to restore cast iron pans. I would not hesitate to use that pan.

Just use a bog standard vegetable oil. You want something that is neutral and has a high smoking point.