this post was submitted on 02 Oct 2024
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My best pan was the cast iron frying pan from the 1920s that I inherited from my grandmother. I say "was" because eventually my brother used it to drain the oil from his motorcycle. I still haven't totally forgiven him for that.
Nothing you couldn't recover from unless he managed to crack it. I'd wipe it down, and hit it with brake parts cleaner. If I was still nervous about contamination, I'd put it in an oven with the self cleaning function and run it. That should burn it back down to bare metal. Then, s good scrub with dish soap to remove any residue and a good seasoning, and you're back in business. I don't know if I'd personally skip the heat clean step or not, but I'd definitely put it back in usage.
That pan is long gone - this was in 1990 or thereabouts.