I just bought a used McClary Cast Iron No. 9 Skillet - Drip Top Spider - X617 at an antique market this afternoon.
The entire surface is incredibly smooth, except for the edge of the inner round. (where the flat part meets the edge)
When I wash it (with water or kosher salt), the water comes out a little brown.
Am I best to put this in the oven for a self-clean, and re-season it - or am I throwing away decades of seasoning?
My inclination is to clean it - as I have no idea where it's been, or what's been cooked in it!
Does anyone have some helpful input?
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