So to make that skillet or garden bench heirloom-worthy, employ these trusty rust -busting moves. If the skillet has a thick layer of rust and very little visible black iron, soak the pan in a 50/50 solution of white vinegar and water in a plugged sink.
Rinse the skillet with water and then scour it with a small amount of dish soap and fine steel wool. To re-season, pour a tablespoon of vegetable or other cooking oil in the pan and use a paper towel to rub it in to the entire skillet, including the sides, handle, and bottom.
Always put paper towel between the pan and anything you stack it on, or in it, to protect seasoning and prevent rust. Unless you’re experienced using a sandblaster, call a pro for larger areas of heavy rust.
Neglected Caution Pan | Photo by Noel Christmas With just a little castironskillet care, they'll be back to the amazing kitchen tools they're touted to be.
You may have heard that cleaning cast iron is difficult, because of water and rust and how soap isn't good for it. This pan has both rust and baked on food residue (Sorry, Mom!).
Equal parts water and white vinegar A scouring pad, abrasive sponge, or fine steel wool Dish soap (Yes, you can use soap! ) But for cast iron with a thick layer of rust, you'll need to remove the seasoning entirely.
To do so, submerge your entire pan in a mixture of equal parts white vinegar and water. Allow the pan to soak, checking on it frequently to see if the rust has been removed (this could take up to eight hours).
It is important that you remove your pan as soon as the rust is gone, or else the vinegar could cause irreversible pitting. You can even place the pan on the stove over low heat to help all the moisture evaporate.
Sweet potatoes dressed in buttery, Derby, garlicky goodness make for a stunning, delicious side dish. Taste of Home I scribbled down this recipe when our family visited The Farmers' Museum in Cooperstown, New York, many years ago.