Hmmmm, is Pine-Sol safe to use on cooking dishes?

IF you're willing to reason it, you could always put it in the oven during the self-clean cycle. I hear that works. But others may with to chime in here.

Worse case, cast iron isn't that expensive. You can't replace a good patine...but it's better than gagging. ;-)

I'd think that if you baked it long enough at a high enough temperature that it would kill all the gross things that have set up home in the pan due to rotting pork (e coli, etc) but if the smell remains you might as well throw it out.

A well seasoned skillet is basically encrusted with old baked on oil. Oils holds smells particularly well and are even used to absorb scents for perfume making. More than likely the majority of bacteria are actually gone and at least not active. They don't actually smell anyway, it's the chemical by-products of their putrid pork chop orgy that is offending your nose. If you get rid of the seasoning then you'll get rid of the smell. You just need to get all the way down to iron and re-season the pan. Iron isn't going to hold the smell. Over-heating on an open fire might do it. I wouldn't do it indoors unless your oven is well ventilated to the outside. Probably just cleanser and a scrubby with some elbow grease would be sufficient.

It's not that hard to season a cast iron pan. light coats of oil baked on in the oven works well. Or you can do the same on the stove top by heating while wiping light coats of oil onto the surface of the pan. I actually find that if I cook anything wet in my cast iron it messes up the seasoning. Any sautes and slow meat cooking is done in stainless or enamel pans. If you don't have one of those, you should. I reserve my cast iron frying pans for cooking pancakes, crepes, hash browns, fried and scrambled eggs, tortillas and other stuff that doesn't sit wet in the pan for very long. Because of this they never get washed, just wiped out. which wipes oil around the pan again. That way they are well seasoned and lightly oiled the next time I want to use them. If you treat your pans like that a seasoning will build up quickly without any extra effort.