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My $9 lodge sat in a Columbus garage sale box for 20 seasons, and a guy told me the black flakes were not ruined seasoning
I picked it up for $9 at a garage sale near Columbus two months ago and the inside was covered in crusty black flakes, so I figured it was trash and almost tossed it. A guy at the flea market saw me holding it and said the flakes were just old food and oil that never got scrubbed off, not the pan dying. I hit it with coarse salt and a dry rag for 20 minutes, washed it, dried it on the stove, then rubbed in a thin coat of canola and baked it at 450 for an hour. Now eggs slide around like nothing and I have used it every morning for 6 weeks. How do you all deal with the cruddy buildup on a used pan, do you strip it all the way down or just scrub and reseason on top?
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sean_flores7511d ago
So a random flea market guy saved you from tossing a $9 pan that now cooks better than half the stuff in my kitchen. Cool, real cool. I usually just scrub the heck out of the crud with salt and steel wool, then reseason right on top, stripping all the way down feels like way more work than most old pans are worth.
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