tenspeed
Executive Chef
I have a cast iron skillet that I would like to reseason. It's a Wagner 1891, made in USA, purchased 30 - 35 years ago but not used in at least 15 years. The interior is still seasoned, although it's uneven around the periphery of the pan. The exterior has a brownish tinge, but no powdery rust. I'm thinking I can take some fine steel wool to the exterior. I would like to remove as much of the interior seasoning as possible and reseason. I've read other threads and it seems that scrubbing with a scotchbrite pad would work. Would it help if some other cleaner is used in conjunction with the scotchbrite pad? I know that I can strip it with oven cleaner, then soak in a vinegar solution, but handling and disposal is not desirable (we're on a septic system and are careful of what goes down the drain). I don't think that it requires a full restoration like a rusty garage sale special. Any advice would be appreciated.