Cast iron skillets are an ideal heat conductor because they heat food evenly. Cooks also prefer cast iron because food will not stick to properly seasoned cookware. Proper care will keep the surface of the pan glossy, non-stick and rust-free. With correct care, cast iron cookware can last for generations. If some of your cookware has become rusty, though, you can restore it and continue using it, instead of throwing it away.
Scrub the rusty spot with steel wool until the rust is completely gone.
Rinse the pan with water and a little soap.
Dry with pan with paper towels. Season the cookware by following Section 2.
Heat the oven to 450 degrees F.
Apply a thin coat of cooking oil or shortening on the cookware.
Rub the oil off with a paper towel until the excess is removed from the pan. The cookware will look dry but glossy.
Place the cookware, upside down on a foil-lined pan, in the oven. What's Cooking America recommends heating it for about 30 minutes. Don't worry if the skillet starts to smoke; this is a natural part of the process.
Turn off the oven, and let the pan stay inside until it has cooled to room temperature.
Repeat Steps 1 to 5 several times to strengthen the seasoning bond on the cookware. The cookware may look slightly discolored, but it will become uniform with use over time.