I had lost hope with my electric cooking plates. The white circles where completely hidden under a layer of diamond-grade burn residue that no amount of scrubbing with chemicals could even begin to remove. I found this 3€ scrapping tool and it’s amazing !!! Sorry, but I don’t have the before picture, believe me after 6 years of usage, it was bad.
Treat it with what? An oil to protect the surface?
A super thin layer of food safe oil. Apply it, Buff it back off as much as possible than wash the pan.
If it’s cast iron you can just re-season it.
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Is it? I just throw it in the oven on high for a bit. Sometimes if I’m lazy I’ll just oil it and cook on high without seasoning. Just using it seasons it some. Even if the season is incomplete, just being oiled will prevent rust until next time and that seasoning builds up. Some people make a hobby of doing things the “right way” though, who am I to judge?
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Fair enough! I wish I’d been there, free cast iron is the best cast iron.
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My most used, first and second favorite cast iron skillets are a no-brand $5 rusty garage sale find. A strip and reseason and these things are the best.
My third favorite is the $50 Lodge we got as a wedding gift.
No it’s not. 5 minutes of active work and 5 hours in the oven.
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The amount of oil on the surface that you need to stop rust is on the molecular level.
Do it, don’t do it, whatever suits you, That’s what I do and it works for me.
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I’m no materials scientist, just some guy on the internet who wants to make sure there isn’t a revolutionary idea missed in they throwaway comment.
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You sound fun lol