One of the best, most useful items you can have in your kitchen is a good cast iron skillet. Nothing cooks like cast iron, and as we learned in Disney’s Tangled, it also makes a pretty good weapon.
Cast iron cookware also happens to be one of those items people tend to pass by at the flea market or thrift store; when it’s old and grungy it looks nasty, and they assume it’s junk. The fact is, once you clean it up and reseason it, a cast iron skillet, pan or dutch oven is just as good as new and often better; the new ones may not have the same quality of materials and manufacture. We’ve picked up pieces for as little as $3. As long as the pan isn’t cracked or warped, it can be returned to like-new condition pretty simply.
Here, by way of our Pinterest page, is a tutorial on how to clean and re-season cast iron cookware.
Note: As much as we love enameled cookware like Descoware and Le Crueset, this method will not work on them, and will in fact damage the enamel. This is for plain ol’ cast iron only, not aluminum, not stainless steel, not copper-bottomed, and not enameled pots & pans.