I have a Cast Iron Pot I use for camping! It got wet and rusted out! is it ruined or can i fix it some how?
My mother used to freeze sheet cakes all the timeEven though it will only be for 5 days, my suggestion would be to take the cake when it is completely cooled and take a mixture of a few teaspoons of water and some powdered sugarJust enough water to make it a thin sauce, and using a pastry brush, paint the entire cake with the mixtureLet that dry, then wrap in plastic wrap and freezeIf the layers need to be levelled, cut them flat first, as the cake will be pretty crumbly after it is frozen and thawsThe sugar water will help seal the crumbs as well, and make the cake easier to frost when it is time to do that.
When you freeze them and then thaw them out they will be soggyIf you only need it to stay good for 5 days, wrap the layers individually and unfrosted in plastic wrap and put them in the fridgeIf you are making a frozen or ice cream cake, you need to saturate the cake in a sauce before freezing it.
I would not freeze them before they are baked, you need to freeze AFTER they are baked, and I would use plastic wrap rather than aluminumThe freezing of batter is going to alter the effectiveness of the baking leavening (whether baking powder or baking soda)Most cakes at grocers or warehouse clubs are frozen, all of them are baked first.
It takes a very long time to completely ruin cast ironYou're most likely okRemove the rust with steel wool or wire brushWash with hot soapy waterNormally you never use detergent on cast iron, but because you're about to season it, it's okA spritz of isopropyl alcohol will make it dry fasterApply a thin coat of liquid solid vegetable shortening or cooking oil to the pot all overPlace aluminum foil on the bottom rack of the oven to catch any drippingSet oven temperature to 350 FPlace the pot upside down on the top rack of the ovenBake for at least one hourTurn the oven off and let it cool in the oven.
