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Warning: the $12 scrubber I bought for my rusted skillet made it worse
Bought a cheap steel wool scrubber at the dollar store on 5th Street for $12 total and went to town on a pan my dad handed down, thinking I was fixing the rust spots. Two days later the whole cooking surface was scratched up and seasoning flaked off in patches, way worse than the rust ever was. Ended up stripping it down to bare iron with oven cleaner and starting over, which took 4 rounds and a whole Saturday. What do you all use on light rust that won't chew through the seasoning, or should I just be doing vinegar soaks?
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