Well, good advice....all over the map but hey, more than one way to skin...whatever you like to skin. Once the oven option went flat I attacked it with a combo of straight white vinegar, water and a large steel brush. This removed probably 90% with a few patches of stubborn rust remaining. Got it coated with oil right now and I'm thinking get it on the stove and get real hot. Any preferences for seasoning to get that last bit of rust of and get it ready for eating. Not crazy about buying bacon to use it and throw it away. Any difference between seasoning with beef fat versus pork fat? Or do I need to get all the rust off before trying to season?
To the Hoppes lovers....I did crack a bottle and let the scent fill the shop while I worked.
Last edited by cmjr; 01/06/16.
