Metal scubbing pads...get some, put a little hot water in the pot and work up a sweat. Repeat until all the rust is gone. Heat the pot on a fish cooker until very hot, coolit, then oil it and wipe away excess. Fry something...anything ...and you should be ready to go. I've salvaged some horribly rusted pots and skillets this way.

This post was edited on 1/8/10 at 3:28 pm

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Posted by natsun287

The South

Member since Jul 2009

449 posts

Posted on 1/8/10 at 3:29 pm to OTIS2

quote:
OTIS2

Thanks!

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Posted by Stadium Rat

Metairie

Member since Jul 2004

9588 posts

Posted on 1/8/10 at 4:54 pm to OTIS2

quote:
Metal scubbing pads..

According to Tom Fitzmorris:

"No! Those are the worst things you can possibly use on a cast iron pan. They actually encourage the formation of more corrosion.

What you need to do is scrub it very well with a gritty scouring powder (the best is Zud, but Comet or Ajax are okay). Use a plastic scrub pad--do not use steel wool, which will actually cause rust. It is not an easy job, but if you stick with it you can get all the rust off.

Then rinse the pan very well and dry it thoroughly. Coat it with a generous amount of Crisco (or vegetable oil), and put it into the oven at 250 degrees for about a half-hour. When it cools, coat it again with more oil and repeat the process. The first few times you use it, deep-fry something in it. Then it will have a very good coating that will become non-stick over time. Don't wash it with anything but plain water after that. If it ever gets rusty, just repeat the process above.

Skillets used for blackened dishes get so hot that all the seasoning burns off. If you plan to do a lot of blackened dishes, buy one skillet just for that. After cleaning, give it a coating of oil to prevent rust."

- From his message board

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