Care of tinned steel
How do you prevent tinned steel from rusting? My tinned bakeware always develops spots of rust, despite fragile handling and thorough drying. Climate doesn't seem to matter.
Recently I bought two Italian pandoro tins and a madeleine pan. As long as they were in frequent use, I didn't wash them between bakings, just wiped the crumbs out with a soft cloth. After all the holiday baking was over, I washed them by hand, dried them with a towel, then put them in a 220° oven for a few minutes.
I just examined them and found traces of rust in the pandoro pans. It wiped away easily enough and the surface is not rough, so I guess the tin layer is mostly intact and the rust sort of "bled" through to the surface. But it's the beginning of the end, isn't it, once rust shows up? :(
What is the best way to protect tinned bakeware?