Marianne Martinez
Cast iron skillets are a durable kitchen essential, but they do require some maintenance to keep them in good condition. One way to restore an old cast iron pan is to use sandpaper to remove the crud and create a smooth surface. This process is known as sanding or reseasoning and can help to remove rust, dullness, and stickiness. After sanding, the pan should be scrubbed with hot water and dried thoroughly before being coated with a thin layer of oil and baked in the oven to complete the reseasoning process.
Can I use sandpaper to reseason a cast iron pan?
| Characteristics | Values |
|---|---|
| Sandpaper grit | 80-grit, 100-grit, and 120-grit sandpaper discs |
| Sandpaper type | Sanding discs or circular sanding pads |
| Sanding technique | Move in even movements, don't push too hard |
| Reseasoning oil | Safflower, canola, flaxseed, avocado, coconut, lard, or shortening |
| Reseasoning process | Scrub pan with hot, soapy water, dry, coat with oil, bake at 350˚F for one hour, cool, wipe away excess oil |
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Sanding grit and grade
Sanding cast iron cookware is a unique technique to restore old pans and pots. It is a process that involves grinding metal off the pan and then polishing it. If you are not good with power tools, this project is not for you.
The sanding process is not recommended by the mainstream cast iron community. They advise that you continue to cook with the pan, season it, and let time improve the skillet. However, if you are set on sanding your cast iron cookware, you will need to know the right grit and grade of sandpaper to use.
The grit of the sandpaper refers to the abrasive particles on the sandpaper. The lower the grit number, the larger the particles, making the sandpaper coarser. The higher the grit number, the smaller the particles, making the sandpaper finer. For cast iron cookware, a range of grit sandpapers can be used, depending on the desired outcome.
To remove the most product from the surface, a lower grit sandpaper is required. A 40-grit pad is a good starting point and will remove material faster than an 80-grit sandpaper. A 60-grit sandpaper is also recommended for the initial sanding to take the bulk of the material down. After the initial sanding, a medium grit sandpaper (120-150 grit) can be used to smooth things out. For polishing, a finer grit of 120/220 is more suitable.
It is important to note that while sanding can create a smoother surface, it is not necessary to sand cast iron cookware. Seasoning the pan over time will also create a non-stick surface.
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Cleaning the pan
Before reseasoning your cast-iron pan, it is important to clean it thoroughly. Firstly, determine the condition of your pan. If your pan has rusty patches, use a scrubbing tool, such as a Lodge Rust Eraser, or a stainless-steel scrubber to remove the rust. If there are only small spots of rust, you can use a scrubbing tool or steel wool to remove them. If the pan is severely rusted, you can try immersing it in equal parts vinegar and water. Check on the pan's progress, and remove it from the solution once the rust is gone, which may take up to eight hours.
If your pan is not rusty, fill your sink with hot water and add a small amount of mild dish soap. Use a non-abrasive sponge or scrub brush to gently scrub the pan. Avoid using cold water, as the thermal shock could cause the pan to crack or warp. Once you have scrubbed the pan, rinse it with hot water and dry it thoroughly.
If your pan has stuck-on food, you can use kosher salt and a scrub brush to remove it. While the pan is still warm, but not hot, add 1/4 cup of kosher salt and a few drops of warm water. Scrub the pan gently until the food comes off.
If your pan is very dirty, you can use a random-orbit sander with 80-, 100-, and 120-grit sandpaper discs to sand it clean. If your pan is rusty or has severe black scale on its surface, you may need to start with 60-grit sandpaper. Sand the pan thoroughly, starting with the coarsest grit and working up to the finest.
Once your pan is clean, it is important to dry it completely before reseasoning it. You can place the pan in an oven at 200 degrees Fahrenheit to ensure it is completely dry.
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Oiling the pan
Firstly, it is important to wash and dry the pan thoroughly. You can use hot, soapy water and a sponge or brush to scrub the pan. However, avoid anything metallic or too abrasive. Dry the pan with a towel, and if there are still damp patches, heat the pan over a medium flame until it is completely dry.
Next, you can begin oiling the pan. Use a folded piece of kitchen paper to rub a small amount of oil all over the pan, including the handle and the outside. A thin coating is best, so buff the pan with oil, leaving the thinnest coating possible without any excess drips. Sunflower oil, vegetable oil, canola oil, safflower oil, or flaxseed oil are all good options.
After oiling the pan, you can place it in the oven to season. Place the pan upside down on the middle oven rack, with a sheet of aluminium foil on the lower shelf to catch any drips. Preheat the oven to 350˚F and bake the pan for about an hour.
Once the pan has been in the oven for an hour, turn off the heat and leave the pan in the oven to cool completely. When the pan is cool, wipe away any excess oil with a paper towel.
To add another layer of seasoning, you can repeat the process. Simply heat the pan over a medium-high flame until it smokes a little, then apply another thin layer of oil and put the pan back over the heat. You can also repeat the process of baking the pan in the oven.
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Heating the pan
Once the smoke has cleared, turn off the oven and leave the pan inside to cool completely. This slow cooling process helps to solidify the layers of seasoning. After the pan has cooled, wipe away any excess oil with a paper towel.
It is now ready for cooking. Each time you cook with some type of fat, you will be laying down more seasoning. The more you use the pan, the quicker it will start to turn black and develop a non-stick surface.
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Cooling the pan
It is important to let the pan cool down before attempting to season it with sandpaper. Here are some detailed instructions on how to properly cool down a cast iron pan after it has been heated:
When you remove your cast iron pan from the heat source, place it on a heat-resistant surface such as a stovetop or a metal rack. Do not place the hot pan directly on any wooden or plastic surfaces as they may get damaged. Allow the pan to cool down for at least 15 minutes. You can use this time to prepare the sandpaper and any other materials you need for the reseasoning process.
It is important to avoid quenching the pan with cold water or any other cooling agent. Cast iron is a poor conductor of heat, so the pan will take some time to cool down. Quenching the pan can cause thermal shock, which may damage the metal or cause it to warp. So, it is best to let the pan cool down naturally.
During the cooling process, you can use this time to prepare the workspace. Make sure you have adequate ventilation by opening windows or turning on exhaust fans. If you are sensitive to dust, consider wearing a face mask to avoid inhaling any particles during the sanding process. You should also put on gloves to protect your hands from any sharp edges or uneven surfaces on the pan.
Once the pan has cooled down, you can begin the sanding process. Start with a coarse-grit sandpaper and sand the entire surface of the pan that you intend to reseason. Use a circular motion with light pressure to evenly sand the pan. Pay extra attention to any problem areas, applying a bit more pressure as needed.
After the initial sanding, move on to a finer-grit sandpaper to smooth out the surface. Again, use a circular motion and light pressure to sand the entire surface of the pan. Once finished, wipe away any dust or debris from the pan before proceeding to the next steps of the reseasoning process.
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Frequently asked questions
Yes, you can use sandpaper to reseason a cast iron pan. Sanding your pan can help remove stuck-on food and smoothen its surface.
It is recommended to use 80-, 100-, and 120-grit sandpaper discs. If your pan is rusty or has severe black scale on its surface, you may need to start with 60-grit.
First, scrub the pan with hot, soapy water using a nylon scrub brush or fine steel wool scrubber. Then, dry the pan thoroughly inside and out. Next, coat the pan with a thin layer of oil with a high oleic index, such as safflower or canola, or use shortening. Finally, place the pan upside down on the middle oven rack and bake it at 350˚F for about an hour.
It is recommended to reseason your cast iron pan a couple of times a year or any time you notice the surface of your pan drying up or rusting.
Avoid using non-stick cooking sprays as they have additives that are not suitable for seasoning. Also, do not put your cast iron pan in the dishwasher or leave it in a sinkful of water, as it will rust.
