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QUESTION: cast iron
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wrote:
> My question is: could there be rust _underneath_ the seasoning/patina
> layer?
Well, anything is possible, I guess! I don't think anyone's mentioned
this yet - you can remove all of the old seasoning if you put it
through a self-clean cycle in the oven. It sort of turns the clock
backwards, and you can start the seasoning all over.
As far as rust - I don't know how you dry it, but I always put mine
back on low heat on the stove for 5-10 minutes (while I finish cleaning
the kitchen). I used to put them in a 250 F oven for 20 minutes, but
I'd invariably forget them for hours.
June
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