Remember when I wrote a cautionary tale about cast iron? Allow me to review:
Rust is not your friend.
I know. This is shocking news to you all.
I’m happy to report that picture up there is all the same pan. A bit of an improvement, yes?
The folks at Lodge told me that I should have this pan sandblasted. Being stubborn determined, however, I went at it with some sandpaper and did the best I could. It was not great, and the pan went back to live at the bottom of my pantry while I sulked about it thought of another plan.
Then last week we took a road trip to “Chagganooga” (so sayeth Kiddo) and I obviously could not resist swinging through South Pittsburg on the way back up to Nashville. At the Lodge factory store they had this little rust eraser thing sitting on the counter for a couple bucks — worth a shot, right?
Y’all. It’s a miracle! The rust just fell from the skillet and the pan without even that much elbow grease involved. A MIRACLE I TELL YOU.
So the next step was to re-season it in the oven, then put it to work. The perfect first job?
Bacon, of course.
This one will need a lot of use to start to start getting dark like my generations-old skillets, of course, but we’re certainly off to a better start now.