Inherited some cast iron cookware...Reconditioning?

[Top Kick Ken]

I was digging through some stuff that I inherited when my folks died, and found a pretty good selection of Cast Iron cookware.

I know that there are several Dutch Ovens, A big Frying Pan, and I think there is a Waffle Iron somewhere in the storage unit.  I haven't cooked on any of that cookware for over 30 years, back when I used to help my Mom and Dad cook on camping trips when I was a kid.  I just wish I'd have paid more attention and kept with it in the intervening years.  All of this stuff is old!  Some of it my Mom picked up at antique stores in the late 50's and early to mid-60's.  I will inventory it all and I will try to get some pictures posted in the next couple of days and see what y'all think is usable. 

My question is:  The cookware has been sitting in storage for at least 10-12 years with no usage at all (My Dad was pretty sick for a good while before he died)...How do I recondition it?  When is it too far gone for reconditioning?   

I know that this is the right place to get the straight answer.

Thanks in advance,

Top Kick Ken 

[Cutter Carl]

Delmonico has a great post on sesoning cast iron.  If I remember correctly it included a "how to" on neglected cast iron.  Just do a search her on the form for "seasoning casn iron" and you should find it.

[River City John]

"Clean new or used cast iron, get it down to bare metal, get all rust presevatives off new or old seasoning with camp fire, self cleaning oven or hard work with coarse steel wool and soap and hot water. When you are done never ever let me catch you using soap again.
Dry the piece on the stove, when it is cool enough to handle wipe it well with olive oil. I use the cheap stuff, but I like the flavor of it better so that is what I keep around any way.
Put the piece in the oven at 300 degrees for an hour or so. Let it cool , wipe it down again and bake it at 500 degrees for 1/2 hour or so. When it is cool start using. Cook greasy-type foods in it for the first few uses. Stay away from chili, sauerkraut or other acidic foods.
Wash it with water and a rag, dry it on the stove and wipe with olive oil after each use for a while. When It looks shiny and oily after drying ya don't have to wipe it, any time it don't, wipe it.
I will do some more on olive oil in the future (it is period correct, the only period correct cooking oil) but the reason to use it is that it is not a drying oil. It will not get gummy or turn rancid in storage , so ya don't have to prop the lid open in storage. (Try storing a dozen or so ovens with the lids propped open) The pieces I use a lot I just wipe with hog lard cause they don't have time to sit around and get rancid. (I could have called it pork fat, but my band is out on break.)
If ya make a boo boo in yer pan that don't wipe out, just put water in it and boil it and let it cool, that should do it. If that don't work use some steel wool or other scrubber, it will remove some of the seasoning , but not as much as soap. Besides that we now know how to reseason it by wiping with olive oil and reheating."

[Delmonico]

Thanks John.

[boot strap jack]

If rusty brush out with a steel brush till clean. I cheat with power brush. then re-season. My first ma in law was raised with cast iron cook ware. She was the oldest of 13 kids in the hills of WV. Between her and boy scouts is where I learned how to use cast iron. I have a 6" skillet that was hers from her mother, that to this day I use. I don't let any one else clean that one. Her 10 and 12  skillets have had to be re-seasoned many times due to new people not cleaning properly.
BSJ

[Top Kick Ken]

Thanks for the info everyone!  I knew I'd get the right answer, from y'all.

Now if I can figure out this picture thing I'll be set.     I got the post on the board that tells how...I just have to execute the plan!  We'll get 'er figured out.

See y'all 'round the fire.

[Icebox Bob]

I took a side grinder to a large frying pan and with a series of finer & finer grits paper got a polished surface that seasoned to a finish that is almost as stickfree as teflon.  Worked for me!!

[Delmonico]

Thanks for the info everyone!  I knew I'd get the right answer, from y'all.

Now if I can figure out this picture thing I'll be set.     I got the post on the board that tells how...I just have to execute the plan!  We'll get 'er figured out.

See y'all 'round the fire.

If you need help send me a PM, have you got a photobucket account?

[Top Kick Ken]

If you need help send me a PM, have you got a photobucket account?

I sure do.  I'll send you a PM.

[creek johnson]

Top,  Go to www.griswoldandwagner.com this is the only real cast iron site that can give you all info needed from cleaning to value of antique stuff. go into the forum and scroll down to the topic you want lots of interesting info. will keep you busy for awhile.

Creek Johnson

[Top Kick Ken]

Thanks Creek. 

That is a very interesting site!  It will occupy quite a few hours.  I appreciate you sharing it with me.

Top Kick Ken

[Cary Kid]

Inheriting a bunch of Cast Iron pots and pans............Very cool

My little Siis wanted all of my Mom's cast Iron stuff........Which were her Mom's............

Don't tell Del but, I'm into Calphalon........He'll have a Cow..........