Why Our Grandmothers' Cast Iron Pans Never Rusted: They Knew One Secret
Our mothers and grandmothers already had cast iron frying pans in their “arsenal”.
Without it, it would be difficult to prepare many culinary masterpieces: the advantages of this cookware include such qualities as the ability to retain heat for a long time, heat food evenly and prevent it from burning.
True, there were some downsides.
If you allow a cast iron skillet to come into contact with water, it will quickly begin to rust.
Therefore, many housewives prefer not to wash such a frying pan with water, but to wipe it with a paper towel each time after cooking, and if they do put it under running water from the tap, they immediately wipe it dry with a kitchen towel.
But what if you weren't aware of these tricks before and rust has already started to appear on your frying pan?
Don't be upset. Although you can't remove such marks with regular dishwashing detergent, it's quite possible to do so using a simple potato.
Cut the tuber in half and wipe the dirty area with one of the halves.
Set the pan aside for a few minutes to allow the potatoes to work, then remove the remaining product with a napkin or towel - the rust will disappear without a trace.
