This is a print preview of "Water and Cast Iron – Non-Mixy Things" recipe.

Water and Cast Iron – Non-Mixy Things Recipe
by Aly M. Cleary ~ Cooking In Stilettos

Water and Cast Iron – Non-Mixy Things

September 26, 2010 By Aly 7 Comments

I have a confession, dear readers…

I ruined the new cast iron pan. With one of my typical “oops” moments, I put the cast iron pan in the sink and let it soak – for a couple days. I haven’t been cooking as much as I would like and when I came home from the 9to5, I went to clean the kitchen and noticed that not only did I have a rusty cast iron pan, but it had transferred onto the glass bowl that was also in the pan.

Thank god for Google. I was able to salvage the pan and I’m keeping my fingers crossed for my glass bowl’s speedy recovery. The lesson has been learned – never ever ever leave your cast iron pans submerged in water, nor leave anything with them. Rust does indeed transfer.

Here’s some tips that can help you salvage the mess via eHow.

Pour 2 – 4 tbsp. of kosher salt into the pan along with 2 – 4 tbsp. of vegetable oil.

Rub the salt & vegetable oil in circular motions with a folded up paper towel, removing the rust.

Rinse out the salt and oil and, if rust remains, do it again.

Wash the pan with dish soap and hot water, making a point to get out any and all remaining salt and oil.

Dry the pan and coat with vegetable oil to season.

Place the oiled pan in a 250 degree oven for an hour. 30 minutes in, double-check the pan and coat again with oil.

After the hour, wipe out any excess oil with a paper towel.

Let cool and store.

They also said to clean a cast iron pan, use salt and oil. To keep seasoned, one must never ever use dish soap on it unless you want to re-season it.

Lesson learned – never ever again.

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