wilkes

...until knife inserted in the center comes out clean.

OOPS, sorry, I was thinking of a pound cake.

The last one I bought called for peanut oil to season it. Bake in 400 degree oven but I can't remember how long.

The secret ot using an iron skillet is to grease it good and wipe it out after each use. I have one iron skillet I use for cornbread. NOTHING else but cornbread in this skillet. Your cornbread will stick if you use the skillet for multiple uses. Grease the skillet and wipe out, and put it away until the next time you make cornbread.
Iron skillets that have not been used in a while- scrub them out good, wipe them dry, then grease them with any cooking oil etc. Sometimes it might take a few times of using before the skillet will not make the product stick. Always dry out an iron skillet good before putting it away,

Get some steel wool and scrub the heck out of your pan in hot soapy water. "Dry" your skillet by either a) placing it in a built fire for an hour (b) placing it in at least 400 degree oven for an hour or (c) placing it on stove top eye.

Then season it however you want. The main thing is just scrubbing the rust out with that steel wool!

www.lodgemfg.com

I just received as a great gift (and I'm really happy and excited about this, too!) four large iron skillets, one small one and one with a Dutch Oven lid. All of these have been sitting outside for many moons and are somewhat rusted. Is there anything I can do other than repeatedly 'seasoning' them with Crisco? Any help, ideas or tips would be appreciated - ADDITIONALLY, I WOULD REALLY APPRECIATE IF YOU PM ME WITH INFORMATION AS I DON'T LOG ON HERE REGULARLY AND I'M AFRAID MY THREAD WILL GET LOST AND I MAY MISS THE REPLIES....
Thanks very much to all!