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Cast Iron Skillet

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Hello, I am new to this forum. I have a gluten intolerance that was negative on bloodwork for celiac disease. I am becoming more and more sensitive to cc so I am revamping our kitchen (DH and DS are not gluten-free) to avoid cc. Replacing pans, toaster, cutting boards, some utensils, etc....

I have an almost-new preseasoned cast iron skillet that has been used to cook a regular grilled cheese sandwich (with gluten) one time. I would love to not have to replace it... if I scrub it really well with steel wool and then reseason it, would you think that would be enough? It does have a somewhat rough texture to it which is why I worry.

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I read that you can put it through the self clean cycle and then reseason it and it will be fine. If you don't have a self clean cycle then perhaps the hottest your oven goes for an hour or two? Not positive there.

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Most ovens don't get hot enough on the normal cycle. The consensus here has been that you need to get to at least 600 degrees F and stay at that temperature for at least 30 minutes. A self-clean cycle does that.

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