Cleaning Rust Out Of An Iron Skillet?

I recently bought a cast iron skillet at a yard sale but it’s pretty well rusted. It’s in there pretty deep and even though I can’t see the rust anymore I can stil taste it.

Do you know a way to clean cast iron so it won’t leave an iron taste behind?

PS I don’t have a dishwasher or a way to clean it over an open fire or gas range.

Jody

Delaware
————————————————————————————

I LOVE cast iron and have been using it for years. I’m pretty allergic to heavy chemicals in industrial cleaners so the less I touch them the better. That’s why my mother taught me a trick she got from her grandmother: Potatoes!

Cut the end off of a nice sized potato. Use Comet or a similar powder cleanser as your base and scrub it in to the pan with the potato. As the potato becomes used cut off a small slice of the end. It might take a while but the potato helps to “draw out” the look and taste of iron. If the iron’s really stubborn or you have an area of the skillet you just can’t get in to then go ahead and put a small bit of vinegar in to the pan for about half an hour or so to loosen the rust.

When you’ve gotten all the rust out then just wash well with dishwashing liquid and hot water.  Dry in your oven, baking at about 250F for 20 minutes or so. When it comes out use a TINY bit of veggie oil inside and spread with a napkin so it’ll coat and slow season.

Check how deep the rust is embedded, though. If it’s too far in then the surface is going to be very uneven and you might not get the taste out at all. But try cleaning first because a good cast iron skillet is a horrible thing to waste.

Why Hi! Hello!

So, it’s been a while. But I assure you that I’m still here.
Spring passed us over in this part of Montana and has decided to go directly into summer. We’re wrapping up spring cleaning and getting out the camping supplies. So I’m going to be looking in to finding some sure-fire recipes for grilling and camping awesomes and bring out some more desserts.

I’ve also gotten a flood of Emails lately with requests and questions so I’ll be doing some research to find some answers and have those up soon.

Keep your eyes open for more updates!

English Monkey

Now, I’ve never tried this one before but I was assured it was delicious. And if I can’t trust a good friend then who can I but God? Then again…she IS the one who got me to eat liver, so…..I’m wondering now.

1 cup bread crumbs

1 cup milk

1 egg, beaten

1 tbsp bu tter

3/4 cup grated cheese

1 tsp salt

6 pieces hot buttered toast

Soak the bread crumbs for 15 minutes in the hot milk. Melt the butter gently and add the cheese. When cheese is melted add the soaked crumbs and seasonings. Add the beaten egg and cook for about 3 to 4 minutes. Pour over toast and serve.

Sweet And Savory Braised Red Cabbage

This was given to me by a friend at a potluck and I ate WAY too much. Apples in savory dishes remind me of home and I still have taste for good tart Granny Smiths.

7 ounces Granny Smith apples, medium dice
1 3/4 ounces Onion, medium dice
1 1/2 tablespoons Vegetable oil or rendered bacon fat
8 fluid ounces Water
1 1/2 fluid ounces Red wine
1 1/2 fluid ounces Red wine vinegar
1 1/2 ounces Red currant jelly
1 ounce Sugar
3 each Juniper berries
2 each Cloves
2 each Bay leaf
1 each Cinnamon stick
1 1/2 ounces Red cabbage, chiffonade
1/2 teaspoon Salt
1/4 teaspoon Black pepper, ground

1. Heat a large pot or rondeau over medium-low heat, sweat the apples and onions or bacon fat until the onions are translucent and the apples are slightly soft, about 5 minutes.

2. Add the water, wine, vinegar, jelly, and sugar. The flavor should be tart and strong.

3. Make a sachet by combining the cinnamon stick, clove, bay leaf, and juniper berries. Add the sachet to the pot. Cover and braise until the apples and cabbage are tender, about 15 to 20 minutes. Check regularly to be sure liquids are still present and have not evaporated completely. Add more water if necessary.

4. When the cabbage and apples are tender, remove the sachet.  Season with salt and pepper to taste and serve.

Black Pepper Noodle Dough

1 3/4 pounds All-purpose flour
2 teaspoons Salt
6 each Eggs
3 1/2 tablespoons Water
1 teaspoon Black pepper, ground

1. Combine the flour and salt in a large bowl, making a well in the center.

2. Place eggs, water and pepper in the center of the well. With a fork, gradually pull the dry ingredients into the egg mixture. Stir until a loose mass forms. As the dough is mixed, adjust the consistency with additional flour or water.

3. Turn the dough out onto a floured work surface and knead until the texture has become smooth and elastic, about 4 to 5 minutes. Gather and smooth the dough into a ball, cover and let the dough relax at room temperature for at least 2 hours. Roll the pasta dough into thin sheets and cut into desired shapes by hand or by using a pasta machine. The pasta dough can be cooked immediately or can be held under refrigeration for up to 2 days.

Great Depression Breakfast

Cooked Bread – Panecotto

Simple Bread

Pepper And Eggs – Part 1

Poorman’s Meal