We’ve all heard the benefits of cooking with cast-iron pots and pans, but a disadvantage is that they become rusty. If you pull out your trusty pan and find this dilemma, grab a raw potato, cut it in half, dip the cut side in salt and rub over the rusted areas. The oxalic acid in the potato will help to dissolve the rust while the abrasive salt will dislodge any residue.