>Cast iron pan has some rust on it from being poorly stored while moving

>Cast iron pan has some rust on it from being poorly stored while moving
fug
I kinda wanted to reseason it anyways, so whatever. How would you suggest fully stripping it to give it a completely fresh seasoning? I was thinking since it's in pretty rough shape I'd take a drill with a wire brush and strip the whole frickin thing to a (as close to it as iron gets) mirror sheen then season it with several thin layers in the oven. How shit of an idea is that compared to just scrubbing it as best I can by hand and reseasoning that?

Also, which do you prefer for seasoning the pan? Grapeseed oil or lard? Or do alternating layers of both since I'll be giving it at least 3 or 4 layers of new seasoning?

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  1. 1 week ago
    Anonymous

    post a pic of you'are pan

    • 1 week ago
      Anonymous

      Not my pan, but it's pretty close to this image.

      drill with wire brush will leave steel residue all over you pan and you will have to clean it off.
      note the shiny spots in your picture, that's not bare pan metal.

      once you get the rust off you can just throw the pan in your oven on self cleaning mode.

      Yeah I forgot to add that I'd be cleaning the pan after wire brushing it, figured that would be implied though.

      • 1 week ago
        Anonymous

        in typical moron OP fashion I forgot the image.

        • 1 week ago
          Anonymous

          That's not really enough rust to worry much about. I'd just scrub it out with a green pad and soap and water. Put it in the oven on warm to dry it out, give it a refresher seasoning and start using it.

        • 1 week ago
          Anonymous

          Oh, thats not so bad, easily fixable.

        • 1 week ago
          Anonymous

          I thought I'd never say it's too far gone. but you take a wire brush to that and you'll be left with rust dust and no pan
          RIP

        • 1 week ago
          Anonymous

          rust is edible just scrub it with green scotch Brite until the visible rust is minimal and then cook in it

        • 1 week ago
          Anonymous

          Time is a flat circle.

  2. 1 week ago
    Anonymous

    Vinegar and water, moron.

  3. 1 week ago
    Anonymous

    drill with wire brush will leave steel residue all over you pan and you will have to clean it off.
    note the shiny spots in your picture, that's not bare pan metal.

    once you get the rust off you can just throw the pan in your oven on self cleaning mode.

  4. 1 week ago
    Anonymous

    Clean the rust off with brake cleaner and a brush (wear gloves)
    Re-season it with food-grade flaxseed oil in the oven

  5. 1 week ago
    Anonymous

    Oh and do 2-3 layers at first, then use it for a week, or two, and do one more layer, a month later, another
    If you do too many layers at once they'll just peel off in chunks

  6. 1 week ago
    Anonymous

    Just clean the rust off, put it on the stove and rub some oil on the bare spots until the silver turns dark brown, and move on.
    Illiterate hunter gatherers have been cooking on cast iron for thousands of years stop overcomplicating shit.

  7. 1 week ago
    Anonymous

    Clean off rust, you can use elbow grease with wire brush, wire wheel, or/and sandpaper, or you can remove it chemically using hydrochloric acid, but be sure to neutralize it with some baking soda.
    Then you want to season it, i.e. cover it with oil and just bake it at highest temperature possible. After couple times, seasoning layer would be still thin, but thick enough to cook and develop more seasoning layers as you cook. jj

    • 1 week ago
      Anonymous

      https://i.imgur.com/9L5XLN1.jpg

      in typical moron OP fashion I forgot the image.

      Eh, don't bother with chemical metod, just remove surface rust with wire wheel or brush and season. I though it was 100% rust coated.

  8. 1 week ago
    Anonymous

    Man, imagine if there was a material that doesn't rust...

    • 1 week ago
      Anonymous

      First of all, stainless does rust. Yeah, 304 is a bit more corrosion resistant than 201 but still.
      Second, what makes stainless not rust, also makes it sticky, as you can't season stainless.

      • 1 week ago
        Anonymous

        >as you can't season stainless
        You can, actually, although i wouldn't suggest it.

        I've been baking bread in a stainless pot because it was the only container with a lid i had and the bits of grime and fat that hadn't been washed off on the outside got really baked on in there and needed some heavy duty chemicals to was off after sitting smeared by them for some time.

      • 1 week ago
        Anonymous

        >He doesn't know about German stainless

  9. 1 week ago
    Anonymous

    You don't need to remove it. Extra iron in your diet, rust is completely harmless to ingest.

    • 1 week ago
      Anonymous

      What flavors work with the overwhelming taste of iron?

      • 1 week ago
        Anonymous

        onions

      • 1 week ago
        Anonymous

        pain.

  10. 1 week ago
    Anonymous

    When are these going to be cheap enough to purchase for home use?

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