Question: I’d like to know how to remove rust from my cast-iron skillet. – C., Palm Beach Gardens

Answer: Improperly seasoned cast-iron cookware left for a while in a damp place is liable to rust. Removing it will take a bit of elbow grease. Scrape and wash off any old food residue with hot water and a nylon scrub pad. Drain and wipe off with paper towels.

Lay the skillet on a work surface or sink over a folded newspaper so it won’t scratch the surface.

Sprinkle a light coating of an abrasive cleaner such as Ajax on the rusted area and rub off the rust with a steel wool pad, working in a circular motion.

Wash and repeat if needed. Rinse thoroughly several times. To make the skillet spanking new, run it through the self-clean cycle of your oven, if your oven has it. Once it has cooled off, wash the skillet again and drain and dry.

Now you will have to reseason it. Brush it lightly but thoroughly with vegetable oil all over the inside and outside and place it in a 300 degree oven. Turn the oven off after about an hour but let the skillet remain there until cool. Repeat if needed. Do not use soap to wash afterward. Just wiping with paper towel, with salt sprinkled, should be enough. Dry immediately if you wash and rub lightly with oil.

Q. I plan to make little cheesecakes for individual servings. Can I make them ahead and freeze? – M.F., West Palm Beach

A. Yes. Although cream cheese by itself does not freeze too well, losing its smoothness, cheesecake freezes very well – fortuitous for you, for I’m sure you have to make quite a few of those minis for your party. Thaw them in the refrigerator overnight and take them out 30 minutes before serving; cheesecakes taste best at near room temperature.

Here are some tips on freezing. If you are baking the minis in muffin tins, cool and refrigerate a couple of hours to firm up the cheese before taking them out.

Place them on a tray and freeze them a couple of hours, then wrap each in plastic cling wrap and place them in reclosable freezer bags without crowding, pressing out as much air as you can. Transfer them to the fridge the morning of the party.

Never reheat anything made with puff pastry crust in the microwave oven, especially if they have been in the fridge. The pastries will turn limp and soggy.

Reheat them in a toaster oven set at 300º, for about 10 minutes or until the crust is crisp again. If you have a large batch, turn on the big oven, to save time and energy.