this post was submitted on 02 Oct 2024
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I like to avoid the hassle of taking special care of a cast iron and just use a stainless steel pan from IKEA. Spray on cooking oil works really well to keep food from sticking if your don't crank up the heat and anything that does get stuck can be easily scrubbed off with a copper scouring pad. Best part is that there's no need to worry about rust. Ultimately just use what you like most.
My best pan was the cast iron frying pan from the 1920s that I inherited from my grandmother. I say "was" because eventually my brother used it to drain the oil from his motorcycle. I still haven't totally forgiven him for that.
Nothing you couldn't recover from unless he managed to crack it. I'd wipe it down, and hit it with brake parts cleaner. If I was still nervous about contamination, I'd put it in an oven with the self cleaning function and run it. That should burn it back down to bare metal. Then, s good scrub with dish soap to remove any residue and a good seasoning, and you're back in business. I don't know if I'd personally skip the heat clean step or not, but I'd definitely put it back in usage.
That pan is long gone - this was in 1990 or thereabouts.