A derivative of this is to vinegar bath for only 30 minutes and then scrub. Repeat as necessary. It knocks a lot of 'layers' of rust off faster, keeps the vinegar cleaner (for reuse) and minimizes etching. The concept is the same as the initial scrub to remove the loose rust... Removing what gets loosened every 30 minutes let's the vinegar access the remaining rust.
I like this idea - my only issue is that I would need a lot more vinegar... which I don't have right now BUT I would totally do this otherwise on my cast iron kettle... thankfully, I caught it before there was more than the bare minimum amount of rust.
When all else fails, check Mudbrooker's library of information for help. Yeah, I'm the crazy one who thought she would make cornbread sticks with a recently inherited pan only to discover that the greasy coating was in fact greasy rust. And I tried to scour it off, hahaha. Thank you for making these videos and having this information readily available to help out, Mud. In a few days, I'll celebrate with some cornbread sticks of the non-rusted variety.
i dont mean to be so offtopic but does someone know of a method to get back into an Instagram account..? I somehow forgot my account password. I would appreciate any tips you can give me
@Cory Maurice thanks so much for your reply. I got to the site through google and Im in the hacking process now. Seems to take a while so I will reply here later with my results.
Thank you. I have a rusty old cast iron meat grinder & had no idea how I was going to get into nooks & crannies with other methods of rust removal. This will do the trick great. Thanks again!
OK Mud, aren't you missing the most important ingredient at the beginning of this video..(a sip of Brandy or Baileys) lol just teasing you..... Thank you sir, had no idea pots like this could be saved this easy... Stay well.... I spoke too soon.... you got that most important ingredient in at the end..... salute...!
Thank you for this video. I have used this method for removing rust from cast iron cookware and old axe heads - and never had a problem. But many cast iron enthusiasts have criticized this method saying that it eats away the metal. Have you ever heard these claims?
It does etch the metal, but it's a fairly slow process, if you put something in vinegar and forgot about it for 6 months you'd be in trouble but if something is badly rusted a couple of days isn't going to hurt. That said, if something is only lightly rusted you should check it every few hours and not let it soak longer than you need to.
If it isn't pitted by rust, it might be worth your time..... unless it's a Lodge. For me. Lodge is little more than scrap. i do have a couple of one notches, but only because they were free.
Love Baileys Irish Cream! It goes down so smooth that I tend to overdo it! I inherited some old cast iron skillets in relatively good condition. I also bought a couple of new Lodge skillets that I gently sanded down the "high spots." I use cast iron and carbon steel skillets all the time. The "nonstick" cookware always wears out. Cast iron wears in.
The flash rust comes back really quick. Any tips? I have a old BSR that's been soaking in vinegar, but every time I dry it, rust immediately comes back lol
I have one of those tea pots that goes on top of a wood-burning fireplace. It’s very pretty on the outside not enamel but I don’t know what it is. I looked inside and the rust buildup. Oh my goodness it is flaky. I can certainly clean the inside as you instructed, and season it, but if it’s meant to hold water so that you can make tea? I’m wondering what’s the point? I’m wondering, why would you boil water in it? I thought iron was really for sautéing and making meat dishes. Would appreciate any kind of feedback, except sarcasm, of course. Thank you.
Thanks so much - very informative - if you had to re-submerse your cast iron pot after the initial cleaning, could you just put it back in the same container that it had been sitting in or would you need to dump that vinegar/water solution and start with clean vinegar/water solution?
totally off topic, but since i`m just eating some myself...i have never seen someone from the new world make what we call Gulasch/Gulash/Gulyas in germany...its a hungarian beef stew widely popular here in old europe... mighty delicious btw. ad that vinegar thing i did myslef in the past- works great.
@@TheMudbrooker Absolutely, my parents used to make that. But, for some reason my mother insists on adding ketchup which is most certainly not authentic.
I found an old pot similar to yours. Mine doesn't have legs after 3 days in cleaning vinegar, it cleaned up good. It has some deep pits in bottom from being left in an old barn on the ground and rain. I have flash rust and haven't got around to seasoning it yet. What is the best oil or grease to use?
Have you ever tried cooking the build up off? Bake the cast iron pan that has build up on it, like the skillet, at 500°+ for a couple hours and most if not all the build up will turn to ash. Then put the pan in the vinegar bath.
Will leaving the piece in a vinegar bath cause pitting? I have watched other videos where they warn you not to leave it for longer that 30 minutes to a few hours. We have an old unmarked Dutch oven that was in a shed for 25 years that we are trying to restore and we’re afraid of leaving it in the vinegar bath for very long.
Vinegar does dissolve iron, but it does so very slowly. It dissolves rust faster. How long it's safe to leave iron in vinegar really depends on how rusty it is, for something heavily rusted leaving it overnight or even for 24 hours most likely won't cause harm. As the rust comes off, or for something that had only light rust to begin with, you'll want to check it every 1/2 to one hour. With something that's heavily rusted most of the time the vinegar doesn't cause pitting but it does reveal pits which were filled in with rust.
For flash rust, heat it up with very hot water. It will dry almost immediately and then hit it with a non-stick spray. It will hold a little 'till you're ready to season it.
I do almost the same thing but with clarified butter, I give it a good coat then wipe it off. I have tons of iron in my water so even if I don't get flash rust, I still get some rust from the water.
Beware of old cast iron, many were used as a melting pot for lead which will contaminate it forever as lead was a common household material in those days. Lead testing kits are quite expensive so sometimes you are better off just buying a new one.
this pot is pretty thick, how would leaving a thinner skillet in that bath for that long affect it? I've read and been told no more than 30 minutes at a time. Thank you
The thickness doesn't matter unless you leave it in the vinegar for several months. :) Vinegar does etch the surface, so it's best to only leave it as long as it takes to clean the piece. Light rust will come off in 1/2 to one hour but a heavily rusted piece will take longer and it doesn't really hurt to leave it for a day or two at a time if needed.
Great video. I should have rewatched it before we did our cast iron kettle and a small frying pan. We didn't dilute the vinegar - went with 100% vinegar. Both items were quite rusty (took a wire brush to them first) and it worked very well. We washed the items numerous times afterwards , mostly to try and get the "black dust" off. My main question is by not diluting will this cause any issues? Doesn't seem to but wondering about long term? After we washed them a couple of times we gave a coating of veg oil. Is there anything else we should be aware of next time we do this method? Thanks for any information!
You won't have any problems long term from using straight vinegar, the risk of using undiluted vinegar is that it can etch and roughen a very smooth cooking surface. But if the items were very rusty, that wasn't likely an issue in the first place. Getting the black oxide off after a vinegar bath can be a chore, but steel wool or SOS pads work well. Apart from not diluting the vinegar you're doing things right.
@@TheMudbrooker Thanks and great to hear! No worry about a smooth cooking surface for the frying pan as it was very old and rusty and the kettle - well - is just a kettle! Thanks for the speedy reply!
i did all of this. on a lodge. skillet. but no trying to clean oxide off with soap but will not. come off no matter how many times i clean it how can i get it clean
I'm 65 years old, and it's beyond me how anybody could possibly think a drill and wire brush would actually hurt a cast iron pan. I only cook with old smooth bottom cast iron, not the new bumpy seasoned pans. I clean my pans with soapy steel wool and never have a problem with sticking.
have you ever used a wire brush on a drill inside cast iron? It leaves the surface torn up. If you like smooth cast iron, don't use a drill with a wire brush.
Rust is not seasoning. Seasoning is the oil that gets into the "pores" of the metal and keeps it rust free and reduce stickiness. You don't want to wash off the seasoning with soap, but you also probably don't want to cook in a rusty pan.
Well i have not cleaned any cast iron doing this but i have cleaned a couple old motorcycle tanks this way. rinse well with baking soda and water to neutralize the acid and rinse with gasoline to prevent flash rust. dont think youd wanna do that with a cast iron pot though haha
If anyone could clarify, I'd appreciate it: Since the bath is around a 1:1 ratio of Water to Vinegar ratio, what is the maximum % of acidity of the vinegar? I can only find 8% where I live so I'm thinking that since acidity will be dissolved in the water, 8% should still be okay? or is it too high? Thanks in advance!
Why add water? Just vinegar works and if you add something in the middle to take up space you use less of it. vinegar is a very mild acid Some people add baking soda which creates a different chemical but does work but I find strait vinegar and patience works just as well and the rust washes away with water and very light scrubbing as long as you Don’t leave it in too long. It cleans so well you need to coat the metal asap to keep it from rerusting
I did this for my old cast iron that was rusted (was passed down to me in this condition) and it turned silver where the rust was but is still black in other areas? How do I fix it? Is it ruined? Please help
No, it isn't ruined. Sounds like you removed the rust without removing the old seasoning first, vinegar will remove rust but it won't remove old seasoning. The reason it rusted in the first place is because there was bare, unseasoned iron exposed to water and air. The vinegar removed the rust leaving bare silvery iron. Just give the pan a good scrubbing and re-season it. The seasoning will be a bit blotchy looking for a while but with time and use it will even out.
@@TheMudbrooker thank you ;-; I heated the pan to dry it off after scrubbing and the whole thing turned orange. Grandma suggested scrubbing it with oil and leaving it for a bit so I did, gonna go back and scrub it a bit more tomorrow to try and get it a little more even before reseasoning properly.
@@alexandrarath1357 That's what's known as "flash rust" it's common and sometimes hard to avoid. Your Grandma is right, oil is the best way to remove it. I usually give a pan a good coat of oil, warm it up a bit and wipe it out to remove flash rust. Sometimes it'll take two or three applications to get it all off (a faint bit of red on the cloth won't hurt) it'll be ready to season.
How long it will last depends on how rusty the things you're cleaning are, but you should be able to reuse it a couple of times at least. When it seems like it's becoming less effective replace it. Once you wash the piece, the reaction will stop. If you don't wash it the reaction will continue, but since it's happening in the presence of air the piece will re-rust.
I know this works, but, I I ever buy a rusty piece, or, misuse one of mine and get it rusty, Im going to do that battery electric thing you did. I've never done that. 😁👍🏼
Yes, it will cause pitting to the cast iron. I would not recommend leaving in vinegar solution for days at a time. 30 minute increments is what’s recommended for safe removal of rust.
Is there any way I can send you some pictures of a skillet and a chicken fryer I picked up today. I don’t know who made the chicken fried and I would like to know the age on the Wagner
@@navcop031 The chicken fryer is an unmarked Wagner made from the early sixties to the early seventies. The Wagner 1891's were a hundredth anniversary edition made from 1991 through about 1997.
You need to clean with baking soda after using The vinegar.. that will take away that metallic shit on your fingers. The baking soda will take away the acid left behind by the vinegar
That's not perfectly safe.. that's no longer just viniger, that's a mix of what ever is in your water and vinegar and rust and cast metals.. you just exposed yourself to heavy metals and most likely have heavy metal toxicity. Which can be fatal, especially without treatment. Next time just use vinegar. When your done dump it out into a container and then add your flint water and dump that into a container. Repeat till waters clear.. or in your case as yellow as your normal water is. I would recommend gloves as well.
I use a lye bath and electrolysis most of the time, but a lot of people asked about vinegar so here it is. It is handy for nooks and crannies or for someone who just has one or two pans to clean up.
I wouldn't advise on using oven cleaner or lye to clean your cooking ware. If you can't consume it, don't use it on your cookware!!! Hazardous chemicals are in these products.
A derivative of this is to vinegar bath for only 30 minutes and then scrub. Repeat as necessary. It knocks a lot of 'layers' of rust off faster, keeps the vinegar cleaner (for reuse) and minimizes etching. The concept is the same as the initial scrub to remove the loose rust... Removing what gets loosened every 30 minutes let's the vinegar access the remaining rust.
I like this idea - my only issue is that I would need a lot more vinegar... which I don't have right now BUT I would totally do this otherwise on my cast iron kettle... thankfully, I caught it before there was more than the bare minimum amount of rust.
@@jkplester8917you dont need a new bath in between scrubbing. Re-use the same bath and vinegar.
When all else fails, check Mudbrooker's library of information for help. Yeah, I'm the crazy one who thought she would make cornbread sticks with a recently inherited pan only to discover that the greasy coating was in fact greasy rust. And I tried to scour it off, hahaha. Thank you for making these videos and having this information readily available to help out, Mud. In a few days, I'll celebrate with some cornbread sticks of the non-rusted variety.
i dont mean to be so offtopic but does someone know of a method to get back into an Instagram account..?
I somehow forgot my account password. I would appreciate any tips you can give me
@Ray Pablo Instablaster ;)
@Cory Maurice thanks so much for your reply. I got to the site through google and Im in the hacking process now.
Seems to take a while so I will reply here later with my results.
@Cory Maurice It did the trick and I now got access to my account again. I'm so happy:D
Thanks so much you saved my ass!
@Ray Pablo you are welcome :)
Off topic but your voice is relaxing also thanks for the info I'm cleaning up my lightly rusted cast iron pan
2:11 you can use electrolysis or lye but this video aint about that! Love it. this was a great video
Wow, that really cleaned up well! Thanks for walking us through it.
I’m going to use this method to clean up a cast iron kettle I’ve got. Cheers!
Thank you. I have a rusty old cast iron meat grinder & had no idea how I was going to get into nooks & crannies with other methods of rust removal. This will do the trick great. Thanks again!
OK Mud, aren't you missing the most important ingredient at the beginning of this video..(a sip of Brandy or Baileys) lol just teasing you..... Thank you sir, had no idea pots like this could be saved this easy... Stay well.... I spoke too soon.... you got that most important ingredient in at the end..... salute...!
I had some Bailey's at the end this time just to keep everybody on their toes. :)
Thank you for this video. I have used this method for removing rust from cast iron cookware and old axe heads - and never had a problem. But many cast iron enthusiasts have criticized this method saying that it eats away the metal. Have you ever heard these claims?
Nice looking pot.
It does etch the metal, but it's a fairly slow process, if you put something in vinegar and forgot about it for 6 months you'd be in trouble but if something is badly rusted a couple of days isn't going to hurt. That said, if something is only lightly rusted you should check it every few hours and not let it soak longer than you need to.
Beautiful. I past up many pots that I now see could have been cleaned.
Thank you
Hopefully I've saved you from doing that again. :)
If it isn't pitted by rust, it might be worth your time..... unless it's a Lodge. For me. Lodge is little more than scrap. i do have a couple of one notches, but only because they were free.
Love Baileys Irish Cream! It goes down so smooth that I tend to overdo it! I inherited some old cast iron skillets in relatively good condition. I also bought a couple of new Lodge skillets that I gently sanded down the "high spots." I use cast iron and carbon steel skillets all the time. The "nonstick" cookware always wears out. Cast iron wears in.
Add Kahlua.
Or skip the Bailey’s and just go Kahlua for winter road coffees with friends.
🎉🎁🪅
Did you ever make that video you mentioned in the end? Etching with vinegar? My cast iron will just not take seasoning and I've tried everything.
Same question here.
The flash rust comes back really quick.
Any tips? I have a old BSR that's been soaking in vinegar, but every time I dry it, rust immediately comes back lol
I have one of those tea pots that goes on top of a wood-burning fireplace. It’s very pretty on the outside not enamel but I don’t know what it is. I looked inside and the rust buildup. Oh my goodness it is flaky. I can certainly clean the inside as you instructed, and season it, but if it’s meant to hold water so that you can make tea? I’m wondering what’s the point? I’m wondering, why would you boil water in it? I thought iron was really for sautéing and making meat dishes. Would appreciate any kind of feedback, except sarcasm, of course. Thank you.
Thanks so much - very informative - if you had to re-submerse your cast iron pot after the initial cleaning, could you just put it back in the same container that it had been sitting in or would you need to dump that vinegar/water solution and start with clean vinegar/water solution?
It can be reused several times.
totally off topic, but since i`m just eating some myself...i have never seen someone from the new world make what we call Gulasch/Gulash/Gulyas in germany...its a hungarian beef stew widely popular here in old europe...
mighty delicious btw.
ad that vinegar thing i did myslef in the past- works great.
Lots of people here make Gulash but the recipe has changed and mutated so much it's nothing like the original.
@@TheMudbrooker Absolutely, my parents used to make that. But, for some reason my mother insists on adding ketchup which is most certainly not authentic.
You are wonderful brother!!!! Im going to town today for vinegar an following your procure!!!! Thank you! Love from northern Michigan!
I found an old pot similar to yours. Mine doesn't have legs after 3 days in cleaning vinegar, it cleaned up good. It has some deep pits in bottom from being left in an old barn on the ground and rain. I have flash rust and haven't got around to seasoning it yet. What is the best oil or grease to use?
The power of vinegar!
I just put my rusty cast iron skillet in a tub and added a gallon of vinegar to it and a couple quarts of water. I hope this works.
I use a mixture of bee's wax, canola and grape seed oil. Works just as good as the commercial products.
I haven't got around to trying any of the commercial products yet.
@@TheMudbrooker The old timers had nothing but lard. That worked for them, but we're always looking for a better way.
@@BloodEagle1583 I really like clarified butter, it has a high smoke point and it's cheap. (usually)
What percentage mixture? I have been using the Chrisco 500 method which seems to work very well
You ever try oxalic or citric acid? It has worked pretty well for me in the past.
After a vinegar bath and scrubbing, do you dry the cast iron in the oven before starting the seasoning process??
Great video thanks!!
Have you ever tried cooking the build up off? Bake the cast iron pan that has build up on it, like the skillet, at 500°+ for a couple hours and most if not all the build up will turn to ash. Then put the pan in the vinegar bath.
Beautiful results!!! And great info. Thanks!!
Heat the vinegar/water mixture and this is a done deal in less than 3 hours.
For flash rust wipe it dry with a papertowel that has oil on it, works great for me.
Vinegar is a death sentence for cast iron.. never ever let it soak this long
I wish you would end your videos by saying "We'll leave the light on for you"
Hahahahhaa, he does sounds like him 🤣😅
Lol. He does sound like ole Tom.
What is the video called where you use vinegar to etch polished cast iron so the season will hold?
Just a thought...what about products like Iron Out? Thanks for the info/video. I'd be more likely to try this method over electrolysis.
I haven't tried Iron Out, but I'll put it on my list of experiments.
Thank you sir.
Can you use the same bath solution on several pots, in back to back processes?
Or does the solution loose it’s ability to be effective?
Yes, you can re-use it quite a few times.
Will leaving the piece in a vinegar bath cause pitting? I have watched other videos where they warn you not to leave it for longer that 30 minutes to a few hours. We have an old unmarked Dutch oven that was in a shed for 25 years that we are trying to restore and we’re afraid of leaving it in the vinegar bath for very long.
Vinegar does dissolve iron, but it does so very slowly. It dissolves rust faster. How long it's safe to leave iron in vinegar really depends on how rusty it is, for something heavily rusted leaving it overnight or even for 24 hours most likely won't cause harm. As the rust comes off, or for something that had only light rust to begin with, you'll want to check it every 1/2 to one hour. With something that's heavily rusted most of the time the vinegar doesn't cause pitting but it does reveal pits which were filled in with rust.
@@TheMudbrooker thank you!
For flash rust, heat it up with very hot water. It will dry almost immediately and then hit it with a non-stick spray. It will hold a little 'till you're ready to season it.
I do almost the same thing but with clarified butter, I give it a good coat then wipe it off. I have tons of iron in my water so even if I don't get flash rust, I still get some rust from the water.
For me, a cold water rinse works much better a slowing flash rust. A hot surface reacts faster.
Is it a bad idea to just go at it with a wire wheel and wd40?
Beware of old cast iron, many were used as a melting pot for lead which will contaminate it forever as lead was a common household material in those days. Lead testing kits are quite expensive so sometimes you are better off just buying a new one.
great job👍👍👍
Good video
looks great bro. 👍 personally i wouldn't put the used vinegar down the drain, because the heavy deposits may settle in drain lines.
this pot is pretty thick, how would leaving a thinner skillet in that bath for that long affect it? I've read and been told no more than 30 minutes at a time. Thank you
The thickness doesn't matter unless you leave it in the vinegar for several months. :) Vinegar does etch the surface, so it's best to only leave it as long as it takes to clean the piece. Light rust will come off in 1/2 to one hour but a heavily rusted piece will take longer and it doesn't really hurt to leave it for a day or two at a time if needed.
@@TheMudbrooker Thank you!
the self-clean oven method is an easy way to remove the initial gunk and grime from old cast iron cookware.
Can you reuse the vinegar bath for multiple consecutive pieces or does the chemical reaction mean that it's 'used up' and you have to make a new bath?
Yes, but it will lose strength over time and get quite a bit of rust in it.
Great video! What is that plastic container? Thanks.
A plastic tote I got at the dollar store.
Great video. I should have rewatched it before we did our cast iron kettle and a small frying pan. We didn't dilute the vinegar - went with 100% vinegar. Both items were quite rusty (took a wire brush to them first) and it worked very well. We washed the items numerous times afterwards , mostly to try and get the "black dust" off. My main question is by not diluting will this cause any issues? Doesn't seem to but wondering about long term? After we washed them a couple of times we gave a coating of veg oil.
Is there anything else we should be aware of next time we do this method? Thanks for any information!
You won't have any problems long term from using straight vinegar, the risk of using undiluted vinegar is that it can etch and roughen a very smooth cooking surface. But if the items were very rusty, that wasn't likely an issue in the first place. Getting the black oxide off after a vinegar bath can be a chore, but steel wool or SOS pads work well. Apart from not diluting the vinegar you're doing things right.
@@TheMudbrooker Thanks and great to hear! No worry about a smooth cooking surface for the frying pan as it was very old and rusty and the kettle - well - is just a kettle! Thanks for the speedy reply!
Thanks!
Gracias por la información, 🇵🇪
i did all of this. on a lodge. skillet. but no trying to clean oxide off with soap but will not. come off no matter how many times i clean it how can i get it clean
Hi! After you soak it with water and vinegar did you sprinkle some baking soda on it?
You can, but a good scrubbing is enough to get rid of the vinegar.
Not , you can't !! Baking soda neutralize the acidic of the vinegar and damage your solution .
Hi are both bottles you used vinegar?Thank you 😊
Half vinegar half water.
Looks like tap water from Flint Michigan.
I hope you meant well water (ours always had tons of iron).
I'm 65 years old, and it's beyond me how anybody could possibly think a drill and wire brush would actually hurt a cast iron pan. I only cook with old smooth bottom cast iron, not the new bumpy seasoned pans. I clean my pans with soapy steel wool and never have a problem with sticking.
have you ever used a wire brush on a drill inside cast iron? It leaves the surface torn up. If you like smooth cast iron, don't use a drill with a wire brush.
I thought that we wanted the seasoning left on there. The part that builds up over time from use. I thought that was good!!?
Rust is not seasoning. Seasoning is the oil that gets into the "pores" of the metal and keeps it rust free and reduce stickiness. You don't want to wash off the seasoning with soap, but you also probably don't want to cook in a rusty pan.
Well i have not cleaned any cast iron doing this but i have cleaned a couple old motorcycle tanks this way. rinse well with baking soda and water to neutralize the acid and rinse with gasoline to prevent flash rust. dont think youd wanna do that with a cast iron pot though haha
I have the same excat pot my sister left out in the rain for years
I need a bath in vinegar. Lots of rust at my age.
It's good for the joints and it keeps the flies away.
@@TheMudbrooker Add some rhubarb, lol like Blucher after Ligny.
Thanks.
Now, excuse me. I have to go pee.
If anyone could clarify, I'd appreciate it:
Since the bath is around a 1:1 ratio of Water to Vinegar ratio, what is the maximum % of acidity of the vinegar?
I can only find 8% where I live so I'm thinking that since acidity will be dissolved in the water, 8% should still be okay? or is it too high?
Thanks in advance!
If you have higher % you use more water instead.
Why add water?
Just vinegar works and if you add something in the middle to take up space you use less of it.
vinegar is a very mild acid
Some people add baking soda which creates a different chemical but does work but I find strait vinegar and patience works just as well and the rust washes away with water and very light scrubbing as long as you Don’t leave it in too long.
It cleans so well you need to coat the metal asap to keep it from rerusting
Why not use only vinegar without any water?
I did this for my old cast iron that was rusted (was passed down to me in this condition) and it turned silver where the rust was but is still black in other areas? How do I fix it? Is it ruined? Please help
No, it isn't ruined. Sounds like you removed the rust without removing the old seasoning first, vinegar will remove rust but it won't remove old seasoning. The reason it rusted in the first place is because there was bare, unseasoned iron exposed to water and air. The vinegar removed the rust leaving bare silvery iron. Just give the pan a good scrubbing and re-season it. The seasoning will be a bit blotchy looking for a while but with time and use it will even out.
@@TheMudbrooker thank you ;-; I heated the pan to dry it off after scrubbing and the whole thing turned orange. Grandma suggested scrubbing it with oil and leaving it for a bit so I did, gonna go back and scrub it a bit more tomorrow to try and get it a little more even before reseasoning properly.
@@alexandrarath1357 That's what's known as "flash rust" it's common and sometimes hard to avoid. Your Grandma is right, oil is the best way to remove it. I usually give a pan a good coat of oil, warm it up a bit and wipe it out to remove flash rust. Sometimes it'll take two or three applications to get it all off (a faint bit of red on the cloth won't hurt) it'll be ready to season.
How long can you reuse the vinegar solution? Or will the reaction still keep going after you take the piece out?
How long it will last depends on how rusty the things you're cleaning are, but you should be able to reuse it a couple of times at least. When it seems like it's becoming less effective replace it. Once you wash the piece, the reaction will stop. If you don't wash it the reaction will continue, but since it's happening in the presence of air the piece will re-rust.
Dude! Why is your water yellow?
I found my answer in the comments. Haha Thanks
A bath always feels great when you're filthy. - Cast Iron Pot
I know this works, but, I I ever buy a rusty piece, or, misuse one of mine and get it rusty, Im going to do that battery electric thing you did. I've never done that. 😁👍🏼
That's what I usually use, but folks wanted to see how this works, so...:)
@@TheMudbrooker Oh I understand this video. Letting people see various options. 👍🏼
I read that if I leave my skillet in a vinegar bath more than 30 min that it will damage the skillet. Is this true?
Yes and no, a few days won't hurt but if you left it soaking for a few weeks it will corrode the iron
Yes, it will cause pitting to the cast iron. I would not recommend leaving in vinegar solution for days at a time. 30 minute increments is what’s recommended for safe removal of rust.
Hey kronk got his own youtube channel. Lol, hope someone knows what I'm referencing to.
Oh my gosh! He does sounds like him. haha
Nice
Thank you.
what is 'dish salt'?
I have come across your channel by accident...sub. Can you recommend a cheap cast iron skillet off Amazon. Tq
Your best bet is to go with a Lodge skillet. A 10" number 8 Lodge costs around $15 on Amazon.
TheMudbrooker
Tq
Is there any way I can send you some pictures of a skillet and a chicken fryer I picked up today. I don’t know who made the chicken fried and I would like to know the age on the Wagner
You should be able to send them to themudbrooker@Yahoo.com
TheMudbrooker email sent.
@@navcop031 The chicken fryer is an unmarked Wagner made from the early sixties to the early seventies. The Wagner 1891's were a hundredth anniversary edition made from 1991 through about 1997.
Awesome. Thank you very much sir.
Planning on cleaning them up and using them like they should be.
Why does your tap water look like lemonade? lol
Is it safe to eat on it?
It is indeed.
@@TheMudbrooker i set one to long it smell like metal
@@WTFENIGMA A good scrubbing with dish soap and water takes care of that.
@@TheMudbrooker but it looks like the acid took a layer off the pan its weird
I found with mine that is slight rust it never realt comes out
so 5 bags of Salt and Vinegar chips wont do??
Ok got it. :)
You need to clean with baking soda after using The vinegar.. that will take away that metallic shit on your fingers. The baking soda will take away the acid left behind by the vinegar
Your tap water is so yellow :o
He sounds like Hulk Hogan.
Well look at that 😲
Yeah, it came out nice, :)
Soak it for 24 hours in Coke. If that dosent work wipe it down with naval gelly .
You dont need to add water..
You use less vinegar.
That's not perfectly safe.. that's no longer just viniger, that's a mix of what ever is in your water and vinegar and rust and cast metals.. you just exposed yourself to heavy metals and most likely have heavy metal toxicity. Which can be fatal, especially without treatment. Next time just use vinegar. When your done dump it out into a container and then add your flint water and dump that into a container. Repeat till waters clear.. or in your case as yellow as your normal water is. I would recommend gloves as well.
What in the fuckery are you talking about? Lol
Soap???
Yup.
i use electrolysis. Not much on vinegar except for cleaning out tedious places like on corn stick pans.
I use a lye bath and electrolysis most of the time, but a lot of people asked about vinegar so here it is. It is handy for nooks and crannies or for someone who just has one or two pans to clean up.
oven cleaner... a no no! you'll be eating the chemicals!
I wouldn't advise on using oven cleaner or lye to clean your cooking ware. If you can't consume it, don't use it on your cookware!!! Hazardous chemicals are in these products.