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Seasoning is the second step on occasion. If you buy a used pan and it is rusted or the inside is craggy; heat pan slightly, cut a white potato in half, add course salt and scrub the pan with the potato and salt much like using steel wool. When finish scrubbing, rinse pan with warm water and lightly season with a paper towel and oil.I still own and use my grandmother's cast iron pans and if she were alive today she would be 125 yrs young. The pans are a treasure and can certainly can out live you...so pass them on.
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