I found this great pan at a thrift store and paid 50 cents for it. It is a neat Sugaro cactus design, too cool. But the previous owner let is get rusty. I already tried Easy Off and wanted to try Naval Jelly, but the Naval Jelly is caustic and cast iron is porous. Any suggestions? Thanks :-)
Thanks Becky Sue, when I want to 'fry' something with HOT oil, then I use peanut oil because it can tolerate much higher temperatures. I am one of those 'few folks' that have numerous oils in my fridge. It does take up lots of room, and usually I don't use but a small amount to flavor. Other than olive or saffron oil that is.
I do 95% of my cooking in cast iron...At home we have a 10" and 12" skillet, a "chicken fryer" ( which is a deep skillet with a skillet lid) a number of smaller 4 and 6" skillets, and my all time favorite a huge 14 qt coal top dutch oven. The last few years we cooked our thanksgiving turkey in it. http://kmswoodworks.wordpress.com/2010/11/17/the-5-turkey-dinner/ We have a corn bread muffin pan in the shape of "corn on the cob" but the details of the kernels make for some crumbly corn bread. Most of the time we cook our corn bread in the 10" skillet ( like a cake pan" or we use our wedge pan. I'll oil it and "preheat it" over the stove burner...then add the mix and bake it. Preheating over the burner helps with the browning of the bottom and a good "release"
corn bread wedge pan
Is this an anodized tray or is the aluminum "bright"? if bright you may be able to buff out the spots with a kitchen scrubby...if anodized...that is a hard "electro-chemical" treatment that has been done to the metal... http://www.only-cookware.com/what_is_anodized_cookware.html fixing that is not very doable at a diy level.
I have no clue what kind it is. The sort of shiny top has these dark areas. I have had it for quite a while. There are no markings on the back, like some of my others. But it looks 'poured' if that means anything. It is a heart shaped tray that I usually serve cookies on. Baking soda and barkeepers friend have done nothing thus far. So I am stuck. But thanks for the input
Yikes. Never clean cast iron with anything caustic. Put it in hot soapy water and scrub away with a stainless steel pad, soapy kind is okay. Scrub it down inside and out until everything is clean. You should get down plain old rusty-looking cast iron. Rub it all over inside and out with shortening, put it UPSIDE DOWN in the oven with a piece of foil on the shelf below it to catch the greasy drips. Heat it up in the oven at 350 degrees and bake it for an hour. Turn off the heat, let it cool in the oven to room temp. Wipe off any excess oil/shortening that remains. You can do the seasoning step over and over as needed throughout the years. When you clean the pan after use, never use soap because that will take the seasoning right back off again. Just hot water. If stuff is stuck, sprinkle it all down with salt and scrape it off and toss the salt into the trash, especially if it is full of grease from cooking. Dry with a paper towel (not air dry or in the dishwasher), rub it down again inside with a thin layer of oil or shortening and put it away until next time. Happy cooking :))
I have found if I have a stuck mess like after frying pork chops..just turn heat up to med high and add a small amount of hot water, then stir it well scrapping the sides down also. Kinda like you were making gravey until most of the water has cooked out. then dry well with a towel and always grease pan. Smiles