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Vent: left my 12 inch skillet soaking in the sink overnight and had to rescue it
So Friday night I cooked a big batch of sausage and peppers in my 12 inch lodge, and I was beat so I just dropped it in the sink with water and walked away. Woke up Saturday to a ring of orange rust all around the cooking surface, and my heart sank. I grabbed a green scotch brite pad and scrubbed it with coarse salt and a splash of oil for about 10 solid minutes, and most of it came off. There was still a rough patch in the middle so I hit it again with steel wool, rinsed it hot, and dried it on the stove right away. Then I rubbed it down with a thin coat of canola and baked it upside down at 450 for an hour, and honestly it looks better than it did before. Guess I needed that reminder that water plus iron equals trouble if you just leave it. How long do you all leave a wet pan before you start to worry?
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