My husband dragged home a sad-looking but perfectly-sized cast iron skillet with lid that he found at a flea market.
I gave it a good scrub with steel wool, but I can't seem to get all of the rust out of the crevices on the lid (around the lip, primarily, which should not come in contact with food, theoretically). Also, the top of the lid has a dimpled surface that has some black finish in the indentations.
Should I go back at it and scrub it perfectly clean (although I'm not sure it's possible, at least by the means I have at home)? Or is it okay to season it as is?
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