Glover Gardens readers are great sources! Earlier this week, you may have seen the story from one of them, Epic Seafood Boil Memories from Bay St. Louis, Mississippi, and now I have for you the definitive way to get pesky rust off of that kitchen stalwart, the cast iron skillet.
I posted about this before in From Bon Appétit: How to Remove Rust From a Cast-Iron Pan. But a better way came in on the comments in that post:
An old Southern way that musical miss’ mom taught us… Wash the pan. Scrub with half of a potato and some kind of rock salt. Rust usually comes off the first go around. Then season. Twice. Since we use ours a lot we store it on one burner of the stove. The more that you use it the more the season cures and builds.
Thanks for the tip! I didn’t think I’d have the occasion to use it, thought, because I was committed to taking better care of our cast iron collection. But somehow, some way, some water got into this skillet and sat for a spell, and don’t you know that rust came back like it was invited to a family picnic.
I gave the potato-salt method a try. I missed the fine details about using rock salt and plunged into the project with Morton’s fine-grained stuff and the halved potato.
Scrubbing with a potato was a new experience. The rust and salt made an abrasive paste, just as my reader had said in a follow-on comment:
Apparently, the starch in the potato mixes with the salt and becomes a good cleaning agent.
The finished product. Clean, rust-free, re-seasoned and all ready for our next batch of blackened tilapia.
What will I learn and love from Glover Gardens readers next?
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