The Best Way to Clean and Season Your Cast Iron Skillet (The Old Farmhouse Way)

There is a cast iron skillet on a yard-sale table for four dollars, and it is orange. Buy it. In this video I take a rusted skillet from orange to black and slick in one afternoon, the way the old farmhouse did it: a potato and coarse salt for light rust, a half-and-half vinegar bath for the heavy stuff (never more than two hours), dried on the burner, then a paper-thin coat of lard wiped almost all the way off and baked upside down at 450 for an hour. I also show you the three checks that tell you when a pan is not worth saving, the two "old methods" that will crack or poison a pan, and the truth about soap.