My thrift-shopping haul last weekend included this well-used pan. It must have cooked up may meals of wonderful fried chicken, seeing it's condition. The price was $2.99 and I've never been able to find one this deep for a reasonable price.
These photos were taken after quite a scrubbing, and there is still a considerable amount of rust and grit. Before I add a coating of oil and start seasoning the pan, does anyone have suggestions (or a miracle cure) for cleaning this little treasure?
I have three other skillets that I use regularly, but they were in much better condition when I bought them, each needing a basic cleaning and re-seasoning.
(I'll add my thrift shop finds from last weekend in my next post.)