CLEANING CAST IRON SKILLETS can be tricky. To get the cooked-on bits off of the bottom of the cast iron simply put a little oil in the bottom of the skillet over low heat, sprinkle about 2 tablespoons of salt into the oil, grab a paper towel with tongs and gently scrub the paper towel around the skillet until all the cooked-on bits have been released. Rinse the skillet in hot water and pat the skillet dry. This should keep your cast iron skillet in tip top shape!
RE-SEASONING A RUSTY SKILLET IS NOT DIFFICULT, JUST A LITTLE TIME CONSUMING. If your skillet has rust in it, you need to get the rust out by scrubbing it with something abrasive enough to remove the rust or following the instructions above about cleaning a skillet. Usually the rule is no soap or detergent, but to remove rust I suggest using some. You will be re-seasoning the pan anyway. Once the rust is removed, place a light film of shortening all on the inside of the skillet. Place the skillet in a 250 degree oven for 1 hour. Remove the skillet and place another film of shortening and place back into the oven for another hour. Repeat 2 more times. The result will be a beautiful cast iron skillet that will probably outlast us all.