You season and reseason for a reason.
Cast iron is strange mixture of incredibly durable and unusually delicate—especially for a cooking implement. The metal is physically sturdy, but also highly reactive, which means even a droplet of water sitting in yourcan leave a rust spot. To protect that nice black surface, you must coat it with a thin layer of hardened oil, a process called seasoning.
Modern pans, unlike the vintage stuff, almost always come pre-seasoned. That’s a huge convenience, but it also means most people don’t have to learn how to season their cast iron up front. So when the surface erodes away, they don’t know how to-season. To reseason cast iron, you basically do what the pros did in the first place: build up layers of polymerized fat.
In this case, you want to get rid of any little food particles and bits of rust on the surface before you season, so you can create the smoothest possible coating. That means you should use soap. If your pan is rusted out, take some steel wool to it and scrub that red color off. Really go for it, and feel free to scour the outside of the pan as well—it can’t hurt.
Next, you need to expose the whole pan to a nice even heat, so you can’t just plop it on a stovetop. Put it in a 450°F oven, upside down, with another pan beneath it in case it drips . Leave it for half an hour.
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