If an old cast-iron pan has been stored dry for years, it should generally be safe to use. Cast iron is known for its durability and can last for many years if properly cared for. However, there are a few factors to consider before using an old cast-iron pan:
Rust: Check the pan for any signs of rust. If there is only surface rust, it can usually be easily removed. Scrub the affected areas with a mixture of baking soda and water, or use steel wool or a stiff brush to remove the rust. If the rust is extensive or the pan is heavily pitted, it may be best to avoid using it.
Seasoning: Cast iron pans are typically seasoned with a layer of oil or fat to protect them from rust and provide a non-stick surface. Over time, this seasoning can degrade. If the pan appears to have a sticky or gummy residue, or if the seasoning has worn off completely, it will need to be re-seasoned before use. To season a cast-iron pan, coat it with a thin layer of oil or fat and heat it in an oven for an hour or so.
Damage: Inspect the pan for any cracks, warping, or other damage. If the pan is severely damaged or cracked, it may not be safe to use, as it could affect its structural integrity or lead to food contamination.
Cleaning: Before using an old cast-iron pan, make sure to give it a thorough cleaning. Use hot water, mild dish soap, and a gentle scrub brush to remove any dirt or debris. Avoid using harsh abrasives or metal utensils that could damage the seasoning.
Once you've addressed any issues with rust, seasoning, damage, and cleaning, the cast-iron pan should be safe to use. Remember to properly maintain and care for it by seasoning it regularly, avoiding soaking it in water for long periods, and drying it thoroughly after each use to prevent rust.