 Carbon Steel Issues
Two questions about carbon steel skillets that I'm about to face:
1. If you get home after a year and find that your carbon steel skillets have been in a somewhat less ideal environment than they should have been, and they've got some rust and some embedded dusty crud, what do you do? Presumably scour, get the rust off, and re-season, but can anyone give me more complete instructions and advice?
2. If you're going to leave a nicely-seasoned carbon skillet for many months at a time, how should you store it to prevent the above-mentioned problems?
Thanks! |