Saturday, August 18, 2012

CAPpings - Home Remedy for Corrosion - Affection with Family Favorites prompts maintenance of old cookware - How to clean and season old and rusty Cast Iron pan?

Affection with Family Favorites prompts maintenance of old cookware - A Home Remedy for cleaning and seasoning old and rusty Cast Iron Pan.

We all love our mothers' old pots and pans, simply because they have been great companions to all the delicious and nutritious meals moms cook for us all these years. There must be at least a frying pan in the kitchen that has been there since as long as we can remember, and it usually is the family's favorite one.

The only problem is, any cast iron will rust eventually, even if it takes a few decades. Removing surface rust from the family's favorite cast iron skillet could be agonizing, if you don't know the correct way of doing it.

Article Source:
Publication Date: 14 August 2012

What You Need

The end chunk of a potato (enough to be able to hold firmly)
Course salt
A rusty cast iron skillet
A little vegetable oil (canola or olive will do)

Gloves (optional, but recommended)

1. Place your rusty skillet in the sink and sprinkle a couple tablespoons of salt into it.

2. Take your chunk of potato and start scrubbing. The moisture from the potato will be enough to help the salt dig in to the rust.
3. The salt will get dirty very quickly. You may choose to rinse out the pan to survey your progress. If there is still rust, add more salt and repeat Step 2.
4. Continue to the sides, edges, bottom and handle of your pan.
5. Rinse thoroughly and pat dry.
6. Place pan on stove burner, this will help dry any remaining moisture.
7. Once dry, put a small amount of vegetable oil in the pan and rub it in with a paper towel.
8. Keep pan over low heat for at least 30 minutes.
9. Let skillet cool. Make sure to wipe off any excess oil before storing your skillet. If you leave extra oil in the pan it can turn rancid.
10. Every time you use your pan, after you've cleaned it put the pan on a low burner and repeat the oil and paper towel step. It's best to store your pan in the oven, but it worked much better when stoves had pilot lights that stayed on (thus keeping ambient moisture away from your pans).

Your seasoned and loved cast-iron skillet will now looks brand new!
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