i know that feeling, apparently filling a 5 gallon bucket from the sprayer on the kitchen sink and then going on the front porch and unplugging the Christmas lights to plug in the battery charger for electrolysis is shunned upon...who knew.I actually have one of those blue plastic kiddie pools beside my shop with 4 bourbon barrel rings soaking.... the wife is not amused.
Chris: Did you use baking soda in the rinse water to passivate the acid, or was plain water rinsing enough to prevent flash rust?
The pot may have baked on grease which will not be cut by citric acid.After reading this thread I Got some CA. Have an old pot I have used for outdoor cooking. Put it in CA and boiled it. It took off about 10 recent of the discoloration over night . It's still soaking. Have not tried it on rust yet. Too slow for me so far.
The pot may have baked on grease which will not be cut by citric acid.
Try boiling water with Dawn or other strong detergent to cut the grease then CA again.
Vinegar may be stronger than the solution used here (or may not be), but I don't see much difference.I know everyone goes bonkers if you mention using Vinegar, and that it supposedly continues to "Eat-away" at the metal... but how would it be different from the citric acid? Logic suggests that if one acid needs to be neutralized, all of them would be...
The claims I have seen are that some material (especially the vinegar) "goes deep" into the steel and continues to work on the metal... seems like BS, but is there any proof that this is not true?!Citric acid and acetic acid (vinegar) are both very water soluble so thorough rinsing in water removes them. Neutralization is not necessary with either one.
That is what I am thinking, but is that really true?Maybe in cast iron which is much more porous than steel?