After a few years of frustration with a small CI skillet, I decided to start from scratch when my wife decided to clean the oven. Put the skillet in for the cleaning cycle, and when it was finished, all the old stuff was gone. But, now I've got a layer of rust all over the pan. So, do I just scrub off the rust and follow Spinaker method for seasoning? Have I just created a whole bunch of work? Suggestions and advice (or a really funny cartoon) would be appreciated.
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Cast Iron, rust, and seasoning.
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Be honest, I do not know of Spin’s method. I’ll have to look it up. What I’d do, is soak it in vinegar, scrub her down with salt & a spit of water & immediately proceed with seasoning. Don’t dally.Last edited by FireMan; December 1, 2019, 10:23 PM.
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Rinse the pan with cold water, soap and a pad. More than likely what you have is simply flash rust on the surface of the pan. It may take some work to get though it but it will come off.
By far the best way to clean a pan is with electrolysis. It will take the pan down to the bare iron and leave nothing behind.
It is important to wash the skillet with cold water to eliminate the possibility of flash rust. Once you have it wiped clean, set it in the oven at 200 F for 10 mins to make sure all the water is off the surface of the pan. Then you can add oil and continue with the seasoning process.
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Spinaker, I saw your electrolysis method as I was roasting the pan. And I thought, that looks really cool, maybe I should try that on my other pan. You can figure out what my thoughts are now
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