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Cast Iron Skillet

Blackbird

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Blackbird Newbie
Blackbird
Posted

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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Poppi Enthusiast
Poppi
Posted

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.

psawyer Proficient
psawyer
Posted

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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