Restoring Antique Cast Iron Cookware

Updated October 30th, 2018 – Cast iron is an awesome material. It’s able to withstand extremely high cooking temperatures, which makes it ideal for Dutch_Oven_-McClures_Magazinefrying and searing. Over time, cast iron naturally develops a non-stick surface which also adds a rich, savory flavor to anything cooked in it.

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Cast iron pots and pans are generally made of a single solid piece of metal, which means that they can be used both on the stovetop and in the oven. The fact that there is cast iron cookware from the Civil War era still in use today is a testament to the amazing durability of this material.

Why cook with cast iron? Check out why you should be cooking with it in our article here!

With the popularity and demand for antique cast iron cookware, it’s easy to conclude that there must be some lost, magic process that our ancestors employed in making them. The truth is, they are slightly superior to their modern counterparts.

These are all Wagners - I got them for $13!

These are all Wagners – I got them for $13!

The main technical benefit is that antique cast iron pots and pans were made to have a smooth finish which aides in their non-stick quality. They also weigh less than newer pieces.

The real advantage is the history that these living relics have. They’re a bridge between the present and the past. It’s entirely possible that you could be making breakfast on the same pan where someone baked cornbread when Robert E. Lee surrendered to Ulysses S. Grant, or fried eggs while the U.S. entered the First World War.


These pieces are beautiful, collectable, and useful. Sometimes, however, they require a little bit of restoration to get them back in good working order. Fortunately, it’s not hard to do if you know the proper steps. Let’s take a look at how to get your antique cast iron in tip-top shape.


How to buy a vintage cast iron

The first step in your journey to cast iron cooking is to buy yourself a piece of cast iron cookware. You could spend days researching and familiarizing yourself with all the brands of cast iron makers that have existed over the years. Some of the notable names include Wagners, Griswolds, Favorites, Victors, and Wapaks just to name a few. 

Wagner Cast Iron Skillet

It’s perfectly fine to just buy a piece of cast iron that’s old, lightweight, and in good condition. You can always figure out its history later.

Check for cracks

Make sure to check your pan for cracks before you purchase it. A crack in your cast iron pan cannot be fixed and makes it unusable. Sometimes, these cracks are obvious, but other times they can be hidden under grit, grime, or rust. A trick for making sure your pan is crack free is to hold it by its handle and knock on the bottom of the pan. If it rings like a bell, it’s crack-free. If it has a flat, dead sound then keep looking. 

wagner cast iron skillet

Watch out for pitting

Also, be on the lookout for pitting. Pitting refers to the little pockmarks that look a bit like the cratered surface of the moon. Most antique cast iron pieces will have some amount of pitting, but it’s best to avoid those with excessive pitting as this makes it hard to get a good layer of seasoning on your pan.

A little pitting is okay, but a lot of pitting is bad.

What about warping?

Warping usually happens when a piece of cast iron was overheated and the metal literally warped. It may also be a manufacturing defect, but it’s hard to tell.

If you have a glass top stove, like I used to have, warping will be an issue. Your cast iron skillet will spin like a top! One of my first Wagner Ware skillets was a tad warped so I gave it to my mother in law who has a gas stove with big, sturdy grates. So the slight warp wasn’t a problem at all.

Once you have your cast iron cookware, it’s time to begin restoring them. This involves removing the old rust and seasoning from it. Let’s take a look at some methods for accomplishing this.

Remove the old seasoning

To remove the layer of old seasoning on your cast iron, lye is a tried and true method that works. Lye is the common name of sodium hydroxide and it does a great job of stripping away the polymerized oil coating on your cookware. Be very careful working with lye, though, as it will cause serious chemical burns if it touches your skin. Wear thick rubber gloves and safety glasses any time you work with lye.

Pure lye can be purchased at hardware stores. Add one pound of lye to five gallons of water. Add the lye slowly, like snow falling onto a pond. The solution will get hot, up to 200 degrees, as the water and lye react. Be sure to always add lye to water and never water to lye, as it can cause what’s known as the volcano effect. This means that the lye will form a crust on the water, the pressure will build up, and a little volcano of lye solution will burst out splashing all that caustic goodness on anything nearby. 

Now, submerge your pan into this solution and let it sit for 24 hours. A five-gallon bucket with a lid works great for this because you can cover it for safety. After your pan has soaked, give it a good scrub with a scrubbing pad. You should easily be able to remove your seasoning, but if not just repeat the process by soaking for another 24 hours.

You can also use oven cleaner…and that’s what I do:


Remove Rust

Now that you’re done removing the old seasoning from your pan, it’s time to remove the rust. This can be accomplished with an inexpensive jug of white vinegar. Just submerge your pan in vinegar for 5 minutes. Break out a new, lye-free scrubber and give your pan another good scrub. It’s important not to leave your pan submerged for more than 24 hours or else the vinegar will start to erode your pan.

Here is a totally bare skillet.




Once you’ve stripped away the old seasoning and rust, your pan should have a bright gunmetal shine. It’s important to season it immediately, though, as exposure to air will make it rust again. (Read the Definitive Guide Here) To do this, start by rubbing down the surface with a paper towel soaked in flax, corn, vegetable, or canola oil.


Repeat this process three to four times, until your pan is pitch black. Voila! You’ve now restored your antique cast iron pan to all its former glory.

Frequently Asked Questions

Can I use the cast iron on a glass-top stove?

Usually, the cast iron can be used on all types of surfaces since it’s versatile cookware. The only risk involved is the delicate glass surface which can shatter or break when accidentally dropped on the floor. Be careful when handling the cast iron skillet on a glass top stove since a slight mistake may require you to replace the glass surface or even purchase a new one. Also, the stove can get hotter with cast iron, so I would advise you to be more careful.

What types of foods should I refrain from cooking in cast iron?

If you have well-seasoned cookware, you can cook anything that you want. However, if your skillet is newly seasoned, you should avoid cooking acidic foods such as citrus, tomatoes, vinegar, and wine because these ingredients can be dangerous for the seasoning of your cookware and the taste of your food.

How can I clean my cast iron?

I would advise you to use Lodge polycarbonate pan scraper and Scotch Brite non-scratch plastic pad to scour the cookware. Avoid using soap and boiling a cast iron– Boiling a skillet is when you boil water on it to soften the food debris for easy cleaning. This can damage your skillet since it harms your seasoning. Place it upside down on a burner and heat it for some minutes and coat it with a layer of Crisco shortening. Use an absorbent paper towel to wipe thoroughly and place it upside down on the burner to heat it. Remove it from the burner once it smokes lightly and allows it to cool. If it’s tacky after cooling, it should be placed on a burner for a longer time. Your cast iron should look exceptional if you do this every time you clean it.

Describe the meaning of pre-seasoned cast iron.

Cast iron pre-seasoning is a process of preventing cast iron from rusting by coating it with vegetable oil or wax while being stored in the shelves. According to Hugh Rushing, a prolific spokesperson for Cookware Manufacturers Association, pre-seasoned cast iron is ready to use after storage or just straight from the box. However, you will need to season it once your food starts to stick on it.

What are the health benefits of using cast iron in cooking?

It has been praised that cooking on cast iron skillets or pots has a source of dietary benefits, especially iron. The food should be cooked slowly at a long time with frequent stirring which will add more iron. However, be careful when consuming iron because it’s beneficial to teenagers and women and it’s harmful to young children. Besides, iron helps in breaking down fatty acids thus deep frying on a cast iron turns your food into rancid products.

Cook, Fry, Repeat

Now that you’ve salvaged a piece of history, you’ll want to be sure to keep it in good condition. Use your pan often, especially for frying, as this will ensure that you’ll maintain a good layer of seasoning. Clean your pan immediately after using it while it’s still hot. This will make it easier to clean. When cleaning it, use the scrubbing side of a soft sponge and do not use soap. To prevent rust, heat your pan again and add another layer of oil before storing it. If you follow these simple steps, you will keep your pan in excellent condition.

See this article on great accessories for cast iron to ensure you have the tools you need to properly care for your cookware.


8 comments… add one
  • Vicki

    It’s also important to check for warping when buying old cast iron pieces.

    • Ted

      I totally agree with Vicki above…you need to check for warping. The pan usually will cook fine but you will nt have a quality piece.

  • Great tutorial with lots of tips. There are two things I’d like to add here in the comment section. First is when you are trying to find which brand you’d like to collect, purchase different brands in the size #3 (the number 3 denotes the size of the opening on a wood cook stove). These are plentiful and cheap to buy so you aren’t spending lots of money chasing pans you’ll not be using. Second is on the subject of pitting, you’re right in that you don’t want excess pitting in the cooking area. However don’t pass on a great antique pan because of pitting on the bottom of the pan. While this will cause the collectable value to decrease, it has no effect on the usability of the pan itself. The pitting on the bottom is from using the pan on a cookstove that burned coal for the heat source. Thank you for your page and I hope you continue with these informative articles.

    • Doug @ The Kitchen Professor

      Hey Scott, Thanks for stopping by and leaving a comment. You’re 100% right about the pitting. I don’t have any issues with using a piece of cookware with pitting. I didn’t know that about the coal heat source being the cause but it makes perfect sense.

      • Arline

        I have my grandmothers skillet. When I got it the bottom was thickly pitted from her coal stove. After letting it sit in the hot sun in a bag and a heavy coat of oven cleaner, I was finally able to see my markings on the top and bottom.
        I can now see 10 1/2 INCH SKILLET with an N beneath it plus a number 8 on the handle. I also used a wire brush on a drill. I love my skillet and hope you love yours.

  • Ken Adams

    Electrolysis does a better job of cleaning cast iron and you don’t have to worry about burns to the skin.Its really easy to do.

  • Paul

    It’s also a good idea to test for lead.
    Back in the day many old-timers would melt lead in them to make bullets and fishing sinkers and such. You can purchase a lead testing kit at home-improvement store for around $10

  • Joseph A Bratz

    Hi, I have an 1891 WAGNER 6″ cast frying pan, it has been seasoned , but there is one small area that my fried eggs stick to each time I cook them, do I have to season this pan all over again or will it season itself, thanks for your website it is very helpful and response,,, Joe Bratz

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