Greasy cast iron pan

SWMO wrote:
I agree with twins89 also and this is what I do when my get to much grease built up. I disagree that you can't have too much, in my opinion you can and it eventually slows the heating down.
The one thing I would add is that when using the self cleaning oven, do it when you can retreat as soon as the pan is cool enough. The pan will almost immediately start rust, so oil it as quickly as possible.
I've always, and still do, done my CI at 375 for 1 hour X 3.

I've waited as long as two days after & did not have rust. We have less humidity than you most likely.

dbbls wrote:
One thing all other posters failed to mention, do not use soap on cast iron. Clean with water only.

One CAN add some kosher salt to the water; adds enough grit to help clean it out a little more.

When my mother and grandmother washed their cast iron pans, to keep them from rusting they always put them on the stove over a low heat when wet. As it got warm, you could see the moisture evaporate off the pan. When it was dry (only takes a minute or less with gas flame) they shut off the burner, let the pan cool and put it away. No moisture - no rust.

I agree with twins89 also and this is what I do when my get to much grease built up. I disagree that you can't have too much, in my opinion you can and it eventually slows the heating down.
The one thing I would add is that when using the self cleaning oven, do it when you can retreat as soon as the pan is cool enough. The pan will almost immediately start rust, so oil it as quickly as possible.
I've always, and still do, done my CI at 375 for 1 hour X 3.

dbbls wrote:
One thing all other posters failed to mention, do not use soap on cast iron. Clean with water only.

I use only hot water and no soap to clean my cast iron.

One thing all other posters failed to mention, do not use soap on cast iron. Clean with water only.

twins89 wrote:
Scrape off what you can. Put it in a self-cleaning oven for 2 hours. All the residue will turn to powder that you can vacumn off. Reseason a few times and then use it. I never know when buying an old cast iron pan what it was used for and prefer this method. Then I know my grease is my own.

Double ditto with the exception that I run the pan through an entire cleaning cycle. Let it cool. Wipe out the cinders and re-season with oil. I've been using coconut lately. You're fortunate that grease was on there as it kept it from rusting. Your folks did the right thing.

I agree to clean it and reseason it. Too much grease can make cast iron, 'tacky', or it can start to flake off. I know the OP knows the origin of this pan, but when I buy used-I reseason pans that have a big grease buid-up. Who knows the origin of that grease? If there is surface rust, I pour some Coke in a dishpan and soak it. Scrub it with a wire brush and reseason. It uses too much heat/energy for me to ever use a self-cleaning oven.

Cast iron with large crud build don't heat evenly. You could potentially crack a good pan at worst, or get really P.O.'ed that it doesn't work. Clean it and use it, there are lots of good advise on how, right here.

Put it in campfire coals until it gets red hot (glows). Keep it that way for a while, then carefully remove it and let it cool. Wash well with scrub pad and water. Put on stove and fill with lard or vegetable shortning, pour out most of grease, and fill with cornbread batter. bake in medium to hot oven. When cornbread is done, remove, let pan cool and wipe with paper towels. Add lots of butter to cornbread, and enjoy with turnip greens. Continue using pan for the next ten years or so. If I have any of this wrong, please feel free to add proper instructions.