I'd wash it with hot soapy water. If the spots are rust I'd take an SOS type pad and scrub off the rust. Then immediately place on a hot stove burner and cook off any water. When the pan is hot turn off the burner and place some vegetable or olive oil in the bottom of the pan. Let sit for an hour or so to cool the pan. Then use a paper towel to wipe off the excess oil and it should be ok. If the rust reappears you need to follow the same procedure but then season the pan by placing in a warming oven with the oil in it and letting it 'bake' for a few hours.
Good advice above, but you may have to use fine steel wool to remove the rust spots. And I'd season it right away by wiping with oil and baking it. Fry some bacon in it after to help it along!
I thought I had ruined my grandmother's old cast iron pan by burning salmon skin in it and was devasted. A clerk at the Le Creuset store suggest two things: (1) boil a mixture of vinegar and oil in the pan and then (2) scrub a mixture of olive oil and a generous amount of kosker salt into the pan using an old dish towel. These methods worked great for me.
Sorry - I made an error above. Boil a mixture of vinegar and WATER not oil. My bad - Sorry!
Please enter a valid email address.
Well played. You deserve a cookie.
From Caprese to pesto trapanese, and North to South, illustrated
Italy's Most Iconic Tomato Dishes
A Buttery, Cake-Like Peach Cobbler
Get Organized: The Wash Room
Small Art, Big Impact
Cook With Zwilling Classics
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.