You see a flower pot, I see a bean pot.
Cast iron cookware is often misunderstood in it’s purpose and misused in application. It is intimidating in weight, care and maintenance vs the much lighter off the shelf and into the dishwasher stainless and stickfree options. The truth is, cast iron is very versatile will outlive most owners with just nominal care, but it needs to maintain it’s seasoning, that layer of oil that keeps the surface smooth and protected. Without it, food burns, sticks and builds up and the inevitable begins-rust.
I won’t blind you with science, there are a lot of methods to restore rusted, flea market, discarded, scrap pile cast iron. Soaking in vinegar, treating with molasses, exposure to extreme heat and lye. The method I’ll cover here, using electrolysis is a simple method that isn’t labor intensive yet very effective. Continue reading
DIY Kitchen Knife Rust Remover
At some point or another, it happens. The kitchen knives end up in the dishwasher, despite conflicting “yes, you can” or “no you can’t” arguments about whether or not they are dishwasher safe. We haven’t had the greatest luck with avoiding food/contamination poisoning this year and I am determined to keep it from striking down another family member. Any knife that is used to cut raw meat goes straight into the dishwasher like a quarantined specimen and we don’t even think twice about it. Of course, it doesn’t help matters that our water isn’t fantastic either. We get quite a bit of build-up on our appliances from hard water residue, even with a water softener in place (Although, our water source isn’t from a well so really I shouldn’t say much!). All of these factors ultimately lead to build-up and rust our kitchen knife set. We cook A LOT, and we cannot prep our food knowing that we aren’t living up to our own code of standards. As you can see in the picture, we get little spots every now and again that can be “spot treated” in no time. Continue reading