How to Scrub Away Rust From Cast Iron
I love cooking with cast-iron. It makes the skin of my salmon or potatoes crispy as heck and is so easy to clean—aka it basically requires no cleaning at all. A rinse of the pan with warm water and a splash of soap, a thorough wipe-down with a paper towel or dish towel and a bit of oil, you’re good to go. It’s the ultimate lazy person’s cookware. But said laziness can come with some unfortunate side effects, such as a rusty cast iron skillet.
It’s happened to me time and time again. A little splotch on the underside of the skillet, a small mark around the perimeter, but nothing to worry about, right? Brush it aside (mentally, that is) and continue to sear, sautĂ©, and bake away. But it can’t be good to let the rust fester, right? Let’s see what my good friends at the USDA have to say: “Rust is not a food safe material so it should not be ingested. If you see rust on the surface of a utensil such as a cast-iron skillet or knife, remove all the rust before using it.” Fair enough.
from Food52 https://ift.tt/wS1xYmZ
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