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1. Set your cast iron skillet in the sink and sprinkle a teaspoon or two of Kosher salt in the bottom.
2. Slice off the top of a raw potato. Make sure to leave enough of the potato so you can grab it easily. Use the cut end of your potato to scour the skillet, grinding the salt into any rusty or crusty spots. As you work, rinse off the skillet (and rust!) and add more salt if it requires more scrubbing.
3. Once all of the rust has vanished (Yay!), dry your skillet with a clean towel.
4. If you don’t need to re-season your skillet, just add a few drops of oil to its surface. You can be a tad heavy handed with the oil, as it will mostly just absorb. Rub the oil into your skillet’s surface, that way it’s ready to go for you next cooking adventure.
This is a keeper!!