In article . com>,
"Sheldon" > wrote:

> wrote:
> > Hello,
> >
> > I inheirited a very black cast-iron pan from my mom. I enjoy cooking
> > in it--it is very nonstick and it seems easy to clean by simply
> > deglazing with hot water and scrubbing well with my regular nylon
> > dish-cleaning brush. After each use, I dry the skillet thoroughly
> and
> > apply a thin layer of canola oil. In fact, I'm a bit obsessive about
> > this.
> >
> > My problem is this: I keep getting rust spots developing on the
> bottom
> > of the pan. I can always remove them by scrubbing the spots with a
> > mixture of salt and oil, but they keep coming back. Also, on the
> other
> > side (the cooking side), it _looks_ like there may be rust _under_
> the
> > blackened patina. It's very hard to tell--it's not obviously dry,
> > powdery rust like I get on the bottom, and the way that light
> reflects
> > off the surface, the redness may be a figment of my imagination.
> >
> > I do not know how well the pan was treated before I got it, but I am
> > guessing not very well. It was sitting in my parents' basement for
> > years before I rescued it. They probably got it from my grandma, who
> > was a notoriously bad cook.
> >
> > My question is: could there be rust _underneath_ the seasoning/patina
> > layer? If there is, I think I'm just going to buy a new skillet,
> since
> > it does not seem like it's worth it to remove all the seasoning, then
> > remove all the rust, then reseason when I can get a new, preseasoned
> > skillet for twenty bucks at Amazon.
>
> A pan that old cries out for reseasoning. Could well be badly rusted
> below a thick layer of burned on food... only way to know if the pan is
> worth salvaging is to totally remove everything down to bare metal. If
> badly pitted it's not worth saving, use it for a door stop. Like you
> said, cast iron cookware is very inexpensive, get a new one.
>

Philistine!!!

That's blasphemy!
--
K.