Cast Iron frying pan
I found this great heavy based cast iron frying pan in my grand ma's attic. But it was very dusty and had a tiny bit of rust on it so I gave it a good scrub and now it looks like brand new - like a stainless steel frying pan. But now I'm worried whether this is what a cast iron pan is supposed to look like!. Shouldnt it have a black coating?. Gosh have I gone and scrubed away all of its great coating?!!.
Anyway I would really really love to use this pan because 1. it has sentimental value 2. I like handling it cos it has a nicer and better feel to it than the non-stick pans I've been using so far.
So any tips on how I should season it before use? or should I just use it as it is and let it season on its own or more importantly is it safe to use this pan now that I've scrubed it so much?.