[Sca-cooks] Another cast iron question

[Betsy Marshall]

When my mom needed to de-rust a cast iron skillet, she would leave it in the
oven through a "clean" cycle, wash off the powdered remains, then re-season
as usual. Hope this helps, Betsy

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Arianwen ferch
Arthur
Sent: Sunday, August 31, 2008 6:36 AM
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] Another cast iron question

I haven't seen the tetsubin ones, not "european" ones,
but I fell in love with the cast iron ones I saw in
Northern Japan (and I even saw some being cast in a
little home factory in Morioka) that hung on a iron
hook, suspended from a wooden carved fish on a lang
bamboo pole, over the hibachi.

I never thought about if they were to boil water for
tea or to create humidity...

Some were finished black and some were finished Brown.

Mine has never been used, but it is showing rust (from
humidity in the air I guess)

I will probabaly use the barbeque grill and put in in
upside down with the grill on high to clean it.

Now will that work for the cast iron cornbread pans
with depressions shaped like ears of corn, where one
depression is extremely rusty and the others show no
rust at all?

Arianwen ferch Arthur
"Outside of a dog a book is man's best friend. And inside of a dog it's too
dark to read." G. Marx


      
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