I was given this pan by a buddy downsizing. It hasn’t been used in 5ish years and to me looks a touch rusted. Am I completely off base to just buff it out using barkeepers friend and then re-seasoning in the oven?
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Eh a little surface rust never hurt nobody. Barkeepers friend is probably overkill in this case. I’d just dump in like 50g of kosher salt and maybe 20-30ml of a neutral oil and scrub it around real well before rinsing out the salt, drying the pan over heat and beginning the seasoning process.
