I hope this helps. I don't know LA well enough to recommend anything other than these. They all have good info, but it's up to you.
Merry Christmas and Happy New Year. Good luck :)
I just wanted to say thank you to both of you for your help. The thick and flakey black stuff comes off easily and I am going to call my favorite engine shop tomorrow to see how much they charge for sandblasting. If that fails, well I guess it's down to elbow grease. :) Either way, thank you for easing my mind. I can't live without atleast one cast iron! My mom used to make a mean killer cornbread in my dad's and I learned how, (then my grandmother told me the truth. She said to follow the directions on the corn meal box, but add Jiffy Mix instead of flour and baking soda and bake normally), I use white corn meal though, much sweeter and less grainy.
Again, thank you very much :) Happy holidays and happy cookin'.
I am new to ChowHound. I have been searching all over the web for info about what to do with my cast irons. I have two of them. An 8-inch that has some nasty black flaky deposites all over the inside of the pan and nothing I do seems to take the stuff off, except using something to chip the stuff away. Then, my pride and joy. I have inherited my father's 11 3/4-in pan from the 40's. This poor pan was in a house fire earlier this year and it's the only thing I was able to salvage from the remnants. It's rusted and has a few pits, but I think it'll survive.
Does anyone have an idea what the black stuff is on the 8-inch? And, do you think that sanding, scrubbing, and curing the other will work? I actually had to "flame" it with gasoline (outside of course) and then scrub it like mad to get it clean it due to 50+ years of non-proper cleaning.