Warning: Don't use metal scrapers on your vintage pans

I had to choose between using a metal scraper or a chainmail scrubber on my 1940s Wagner skillet that had some burned on food. I went with the metal scraper because I figured it was faster, and now there's a visible scratch in the seasoning that won't fill back in no matter how many times I oil it up. This was last Sunday after making cornbread, and I'm kicking myself. Anyone else had a hard time getting a deep scratch out of their seasoning layer?

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the_rowan6h ago

Are you sure it's a scratch and not just a carbon buildup mark? I read a thing from a vintage cookware collector once who said sometimes what looks like a scratch is actually a thin layer of burnt food that's bonded hard to the pan. He said to try scrubbing that spot with a little bit of salt and a damp paper towel, not too hard, just a gentle rub. If it doesn't budge, you can also try a little bit of dry baking soda on a soft cloth, it's gentle enough for old seasoning. I had a similar scare on a griswold pan from the 50s and it turned out to be a carbon stain that came off after a couple tries. Don't give up on the pan just yet, these old skillets are tougher than they look.