[Sca-cooks] Rust removal

[Sue Clemenger]

I used a LOT of elbow grease and some steel wool (the kind that's fairly
fine), and probably some sort of Comet or something to get out the awful
layer of rust on the interior of a cast-iron dutch oven I inherited.  And
then, IIRC, I re-seasoned the hell out of it.
You might be able to use tools and products that are made for getting the
gunk off of broilers/barbeque grills.  You could probably find a smaller
brush to get into the "dips" for your pan.  I've got an ableskiver pan, too,
but mine in cast aluminum, I think--heavy, but not black, and not prone to
rust....
--Maire

----- Original Message -----
From: "Susan Fox" <selene at earthlink.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Monday, May 01, 2006 9:41 AM
Subject: [Sca-cooks] Rust removal


> 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.