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Ever been to a garage sale and been rummaging around when you come across what looks to be an old beat up, rusted cast iron pot and think, "who the heck would ever buy that thing, even if it is only a dollar or two?" Well you might reconsider.
Good cast iron can be frequently be reconditioned from what could be considered junk.
First, check to see if that pot is fundamentally OK -- no cracks or chips or pocks in the surface inside or out. The handles are solid. The top, if it has one, fits. The pot is made of thick (1/8 inch or so) cast iron. If all of these things are present, you may have found a bands-20" title="diamond">diamond in the rough.
Grungy cast iron skillets and pots can be reconditioned fairly easily. First, scrub it with a bristle brush and baking soda or mild soap. If rust spots remain, go over them with a heavy duty scouring pad (not steel wool or similar) until the area is smooth. Then coat the pan with a heavy dose of cooking oil or fat and bake at 300 degrees or hotter for at least an hour maybe two or three. [For those who like camping, an alternative is to put the greased pot in the middle of the campfire and leave it for a few hours.] Let it cool and wipe off any remaining oil residue and charred remnants. For really coated pot or skillets this may need to be repeated. When it looks and feels pretty smooth, coat it again with oil and rub down with a soft towel. You should now have a very usable piece of cookware.
Another feature of cast iron is that it gets better with use. Every time you use your skillet or pot, after cleaning, rub it down with cooking oil, heat it up a bit in the oven and store in a dry place. Over time the surface will take on a shiny patina unique to cast iron.
So why go to all of this trouble. Cast iron has features that are great for preparation that are hard to match with other types of cookware. The heavy, thick metal heats slowly but after reaching temperature retains heat well so that when you add meats for braising or browning the surface temperature stays constant, quickly sealing flavors in and yielding that caramelized look which is so appetizing. The constant temperature throughout the pot is great for dishes such as chili, stew, and heavy soups providing even cooking temperature over a much broader surface than just the bottom.
Cast iron is versatile. It can go from stove top, to oven and back and in many cases, directly to the table for serving. The skillet is useful for frying but can also be used for baking. Dutch ovens are one of the most versatile pieces of cookware you will have. They are good for braising and browning or even sautéing. They are perfect for stews, chill and heavy soup dishes. They can be used in a number of innovative and imaginative ways and are limited only by our experience and knowledge.
So the next time you see that old pot at the garage sale, think again. You may have discovered a piece of cookware that you will use for years to come. And it might even become a family heirloom with some great stories attached regarding its source in your family.