[Sca-cooks] Rust removal

[Dan Brewer]

Is it surface rust or is it pitted?  If you put the pan is a mild acid
solution ( vinigar) for a couple of days most of the rust will be eaten
away.  I would wash the pan with cleanser first to remove any gease that
might be on the pan. ANd then put the pan in a plastic bucket that is big
enough to hold the pan flat.  Pour an inch or so of vinigar in the pan and
let sit.  Come back the next day and scrub with a scoch pad. Rince and then
season with shorting or bacon grease.  Wasthe pan only with enough soap to
remove the grease.  Always dry before putting away.

Happy cooking
Dan of Auburn


On 5/1/06, Susan Fox <selene at earthlink.net> wrote:
>
> I wrote:
>
> >I really hate having to bring out the wire brushes for my cookware!
>
> Which reminded me:  what do the members of this august company prefer
> for rust removal from cast iron?  My mother just gave me her old
> ableskiver pan and it's awfully rusty.  This is going to be difficult.
> I'm hesitant to dive in with chemical rust removers because then the
> trick is to remove the remover before using the pan for actual food
> without chemicals.  You see the quandry.
>
> In the meantime, I'm going out to get a wire brush that will attach to
> my power drill, that may save some elbow grease anyway.
>
> Best,
> Selene Colfox
>
>
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