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Pro tip: watched a skillet go from flea market junk to my best pan in 6 weeks
Picked up a rusty 10 inch skillet at a garage sale in Tulsa for $3 back in March. The bottom was so pitted I almost left it, but I did 4 rounds of 50/50 vinegar and water soaks, scrubbed it with steel wool, and seasoned it 6 times with flaxseed oil. After about 6 weeks of cooking bacon and cornbread in it, that thing is black and glassy, way better than my newer pan. What's your go to way to bring back a rusty one?
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