Q: If you're not sure how to get your printer online, see How to Install a Network Printer and How to Make a Printer Wireless with a Wireless Router. If you don't have a network-enabled printer, connect the printer to your Chromebook using a USB cable. If you're using a USB cable, you can skip this step. To connect to WiFi, click the time at the bottom-right corner of the screen, click the gray funnel-shaped WiFi icon, and then click your network. Enter a password if required to do so. It's at the bottom-right corner. It's at the bottom of the page. It's under the "Printing" header. If you want to share this printer with other devices, you can select Google Cloud Print instead. If you choose this option, click Manage Cloud Print Devices, sign in when prompted, and then continue to the next step. A list of printers will appear. This connects your printer to your Chromebook. If you're prompted to select a printer manufacturer and model, select the company who made your printer, and then select your printer model. If you can't find your printer with this method, click Add Manually, enter the requested information for your printer (you'll need the IP address), and then click Add.
A: Connect your printer to the internet. Connect your Chromebook to the same network as your printer. Click the time on your Chromebook. Click Settings . Scroll down and click Advanced. Scroll down and click Printers. Click Add Printer. Select your printer and click Add.

Q: When infusing an oil, you will want to choose something that has a mild flavor and accepts the taste of whatever is being cooked in it. Olive oil is widely available and easy to infuse. However, its own flavor can be too strong. Consider using extra virgin olive, peanut, grapeseed, or avocado oils. These oils all have lighter flavors. Choosing a lighter oil will help ensure that your oil has the taste and aroma that you want. Before you start, make sure that you wash and dry your orange to avoid introducing any pesticides into your oil. Then, use a zester, Microplane, or a peeler to grate off the orange peel. The number of oranges used with vary depending on the amount of infused oil you are making. In general, you need about 2 tablespoons (30ml) of zest for every cup of oil. Avoid removing any pith. Place the orange zest in a small saucepan and cover it with oil. Warm the pan over medium heat for about five minutes or until the oil begins to bubble. Do not let the oil and zest get too hot or it will begin to burn and ruin the flavor and smell. Heating the orange zest extracts the orange oil that will be infused with your other oil. Let the saucepan cool for a few minutes. For a milder infusion, use a slotted spoon to remove the pieces of zest from the oil while it is cooling. If you would like it to have a stronger flavor, leave the zest in the oil while it cools and strain it out before bottling. If you remove the zest during cooling, your oil will have a lighter coloring. If the zest stays in during cooling, you will have a cloudier coloring.
A: Choose a type of oil. Grate the peel. Heat the oil and the zest. Remove pan from heat.

Q: If you have either, a fine piece of steel wool or a copper pad work well for removing rust. However, you can also get good results from non-metal abrasive products (e.g. Brillo, SOS, etc.). If the rust is stubborn, add a little water and some mild dish-washing soap as you scrub. Normally, it's a bad idea to try to clean a cast iron pan the same way you'd clean other metal cookware, since this can remove the protective layer of seasoning. However, if your pan has rust, this has already occurred, so it's best to clean the rust from the pan and re-season later. If the rust appears to be thin and light, you can often get away with using mild abrasives you probably already have in your kitchen. For example, to use baking soda as an abrasive, sprinkle a small amount onto the surface of the pan along with some water. Stir the baking soda with the water to make a rough paste, then use a rag to scrub the paste into the rusty spots of the pan. Once you've scrubbed the rusty areas, let the paste sit for a few minutes, then rinse it off with tap water. If any rust remains, repeat as needed or switch to a different abrasive. Another easy DIY abrasive uses salt and water. This method works almost exactly like the baking soda one above: make a rough paste of salt and water in the pan, then scrub it into the rusty spots with a rag. Because the salt crystals are a little larger and rougher than particles of baking soda, the paste will be slightly more abrasive. However, salt is still considered fairly gentle. In some cases, simple abrasives won't remove rust on their own. In these cases, harsher chemical cleaners can help. For example, lower-priced toilet bowl cleaners containing roughly 20% hydrochloric acid (HCl) tend to well. HCl completely dissolves rust into a wet powder. In this state, it can easily be removed consult the product's packaging for disposal instructions. HCl is a strong acid, so working with it requires great care to prevent chemical burns. Protect your skin, hands, and eyes wear gloves, a long-sleeved shirt, and safety goggles or other eye protection (which can usually be purchased for fairly cheap at universities with chemistry departments). Always use good ventilation and avoid breathing the product's fumes. Strong acids can irritate the throat and lungs, especially in people with asthmatic or lung conditions. Beware: HCl will dull coated or plated screws and polished, shiny iron or steel, and such. After cleaning, give the pan a thorough rinsing to remove any loosened rust or cleaning products. If you used HCl, consult the product's packaging for disposal instructions instead. When the pan is clean, dry with a clean rag or paper towel. Be sure to get all the water out missing even a little can cause rust to re-form. After drying with a towel, try heating the pan on the stove over medium heat for about five minutes. This will remove any last traces of water, leaving you with a completely dry pan. Use care when handling the hot pan. After removing rust, it is highly recommended that you season your pan. This is an easy process that essentially gives the cast iron a protective layer of fat which prevents future rusting and also keeps food from sticking as it cooks. See the section below for information on seasoning your pan.
A:
Scrub the rust with an abrasive pad. For mild rust, try scrubbing with baking soda. Make a salt scrub. For bad rust, use a heavy-duty cleaner. Rinse the pan and dry thoroughly. For pans with severe rust, use professional-quality abrasion.