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heres what gives me the heebies about 'used' cast iron. As we all know, cast iron is very pourours(sp), hence the need to season it. When heated, the pours open up, absorb a bit of what we are cooking, or seasoning with, and when cooled down, they 'trap' in those seasonings. Boil some water in a cast iron pan and then pour it in a clear glass and see what you have.......Anyway, so lets say I cook up some good possum, or other un savory road kill,,,,maybe I dont clean the pan so well, or even, worse than that, I dont clean the pan, let whatever is in there fester for a while, then do a good enough job of cleaning it out to throw it on a table at a yard sale.....ugh. I guess if one did find something for a real steal, the first thing to do would be to really heat the pan up to 'clean' it out, then to re-season it...but are you getting all the possum tail stew out of it?? At least if I buy it new, take good care of it, I know what Im getting each time I cook in that pan......just a though.