Tiffany Haney
Cast iron pans are durable and can last for generations, but they're not indestructible. If you've neglected your cast iron pan and it's developed rust, don't panic—you can bring it back to life. Here's how to restore a rusty cast iron pan and make it as good as new.
| Characteristics | Values |
|---|---|
| What to do if there is only surface rust | Use a scouring pad, abrasive sponge, or fine steel wool to scrub the pan. |
| What to do if there is a thick layer of rust | Remove the seasoning by submerging the pan in a mixture of equal parts white vinegar and water. |
| How long to soak the pan in the vinegar-water mixture | Check the pan every 15 minutes or so and remove it from the solution once the rust easily flakes away. This process can take as little as an hour or up to eight hours. |
| What to do after the rust is removed | Wash the pan with mild dish soap and warm water. |
| How to dry the pan | Dry the pan with a kitchen or paper towel. Place it on the stovetop over low heat to ensure it is completely dry. |
| How to prevent rusting | Oil the pan immediately after drying. |
| How to re-season the pan | Preheat the oven to between 350°F and 500°F. Wipe a thin layer of cooking oil all over the pan, inside and out. Put the pan upside down in the oven, with aluminum foil or a baking sheet on the bottom rack to catch any drips. Bake for 1 hour. Turn off the heat and let the pan cool in the oven. |
What You'll Learn
Soak in vinegar
If your cast iron pan has a thick layer of rust, you'll need to remove the seasoning entirely. To do this, you can soak the pan in a mixture of equal parts white vinegar and water.
First, prepare a tub big enough to accommodate your skillet or clean and plug your sink, then fill your tub or sink with enough vinegar to completely submerge your skillet. Make sure the entire pan is submerged in the mixture, handle included. Check the pan every 15 minutes or so and remove it from the solution once the rust easily flakes away. This process can take as little as an hour or up to eight hours, so it's important to check in frequently to ensure your skillet doesn’t soak for longer than necessary.
The vinegar solution will dissolve the rust, but it can also penetrate further and start eating away at the original cast surface of the pan. So, once the rust is gone, remove the pan from the solution.
After soaking, scrub and wash your pan with a drop of mild dish soap and warm water, and clean away any lingering rust with a mildly abrasive sponge. Always use warm water to clean your cast iron after cooking so it doesn’t warp or crack from the shock of cold water. Dry the pan immediately and thoroughly with a kitchen or paper towel. Set it on the stovetop over low heat for a few minutes to dry it further.
Once your pan is clean and dry, you'll need to re-season it to restore the protective layer of fat molecules that bind to the pan, creating the cast iron’s non-stick surface and signature dark matte finish.
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Scrub with steel wool
If your cast iron pan has a thick layer of rust, you'll need to remove the seasoning entirely. To do this, you can use steel wool to scrub and scour the rusty sections of the pan.
After scouring the pan with steel wool, wash the pan with warm, soapy water. This step may remove portions of the seasoning, but that's okay because you're preparing to re-season the pan.
It's important to note that while steel wool can be used to remove rust from cast iron pans, it should not be used to clean cast iron cookware in general. For regular cleaning, it's recommended to use a pan scraper or a Lodge Chainmail Scrubber to remove any stuck-on residue.
Once you're done scrubbing with steel wool, the next step is to wash the pan.
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Wash with warm water
If your cast iron pan has a thick layer of rust, you'll need to remove the seasoning entirely. For this, you can use a mixture of equal parts white vinegar and water. Submerge your entire pan in this mixture and let it soak. Check on it frequently to see if the rust has been removed, which could take up to eight hours. It is important to remove the pan from the mixture as soon as the rust is gone, as the vinegar can cause irreversible pitting if left on for too long.
Once the rust is removed, scrub the pan with mild dish soap and warm water. You can use a scouring pad, an abrasive sponge, or fine steel wool for this step. Scour away all the rust, and don't worry about using soap or warm water, as you are preparing to re-season the pan.
After scrubbing the pan with warm soapy water, immediately dry it with a clean dish towel or paper towel to prevent future rusting. You can also place the pan on the stove over low heat to ensure that all the moisture evaporates.
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Dry with heat
Drying your cast iron pan with heat is an important step in the process of removing rust and restoring your cookware. After washing your pan with warm, soapy water, it is crucial to dry it thoroughly. Place the pan on the stovetop over low to medium-low heat for a few minutes to ensure that all moisture is evaporated. This step is important because cast iron is porous, and there may be remaining moisture that is not visible if you simply dry your pan with a towel.
Once your pan is washed and dried, you can begin the process of re-seasoning your pan. This involves coating the pan with a thin layer of cooking oil or seasoning oil, both on the inside and outside of the pan. This will create a non-stick layer the next time you use your skillet and protect it from rusting while it is not in use. Place the oiled pan in the oven, upside down on the center rack, with aluminium foil on the bottom rack to catch any excess oil. Preheat the oven to 450-500 degrees Fahrenheit and bake for one hour. Then, turn off the heat and allow the pan to cool in the oven. This helps the seasoning to cure and adhere to the iron.
If your pan has a few rusty spots, you can simply scour the rust, rinse, dry, and rub the spots with a little vegetable oil. However, if the rust problem persists, you may need to repeat the process of scrubbing, washing, drying, and re-seasoning.
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Re-season with oil
Re-seasoning a cast iron pan with oil is a simple process, but it does require some time and attention. Here is a detailed, step-by-step guide to re-seasoning your cast iron pan with oil:
Firstly, scrub the pan well in hot, soapy water. Use a nylon scrub brush or fine steel wool scrubber to remove any rust and old seasoning. Lodge Cast Iron recommends scrubbing with warm, soapy water, and this is acceptable because you are preparing to re-season the pan. Once the pan is clean, dry it thoroughly inside and out. You can place the pan on the stovetop over low heat for a few minutes to ensure it is completely dry. Remember to keep the pan dry after use to prevent future rusting.
Next, apply a thin, even layer of cooking oil to the entire pan, inside and out, including the handle. Oils such as vegetable, canola, safflower, corn, or melted shortening are recommended. Make sure there is not too much oil, as this can make the pan slippery and cause pooling during the seasoning process. Aim for a nice, even coating.
Now, preheat your oven to between 350-500°F (around 175-260°C). Place a sheet of aluminium foil on the lower shelf to catch any drips, and put the pan upside down on the middle rack. This prevents the oil from pooling inside the pan.
Leave the pan in the oven for around an hour. You can then turn off the heat and allow the pan to cool in the oven. This allows the seasoning to cure and properly adhere to the iron.
You may need to repeat this process a few times to achieve the desired finish. After the final round of seasoning, wipe away any excess oil with a paper towel. When it's time to cook with your newly seasoned pan, wash it with hot water (no soap) and dry it thoroughly.
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Frequently asked questions
For minor surface rust, rub about 1/3 cup of kosher salt into the pan with a scouring pad or kitchen towel. For more serious cases, soak the pan in a mixture of equal parts water and distilled white vinegar. Check the pan every 15 minutes and remove it from the solution once the rust easily flakes away.
Always ensure your skillet is completely dry before putting it away, and store it in a low-humidity spot. If you're stacking multiple cast-iron pans, line each one with a few layers of paper or a kitchen towel.
Preheat your oven to between 450-500°F. Apply a thin layer of cooking oil to the entire surface of your cast iron. Place the cookware upside down on the center rack and bake for 1 hour. Turn off the heat and allow the cast iron to cool in the oven.
