this post was submitted on 15 Aug 2024
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On the topic of cast iron pans, any recommendations on a quality pan? All the cheap ones seem to have a rough surface are very porous.
You're overthinking it. As long as a cast-iron pan isn't nearly rusted through or cracked in half, it's fine. Get a cheap Lodge, get an expensive one, get an old one at a yard sale -- doesn't matter. If the surface is rusty or something, just put it through an oven self-cleaning cycle, sand it down to the state shown in the meme, and re-season.
I've got a couple of dutch ovens but I can't get all the rust off, plus they rust over before I can get them oiled.
Any idea what I should do?
Clean and strip seasoning with yellow cap oven cleaner(lye). If any rust remains, use a vinegar bath and scrubbing until it comes off. When you use the vinegar and get all the rust off do not let air dry, wipe dry then heat on stove until liquid evaporates. Reseason.