Reviving The Relic: Restoring Your Burnt Cast Iron Pan

Burnt-on food in a cast-iron pan can be a challenge to remove, but it's not impossible. While some people suggest using soap and water, or even oven cleaner, there are other ways to clean your pan without damaging the seasoning or creating rust. Firstly, it's important to try and clean your cast iron skillet as soon as possible after use, as burnt-on food will be less sticky. You can try rinsing the pan with warm or hot water and then scraping off the burnt-on food with a non-metallic scraper or a stiff-bristled nylon brush. If this doesn't work, you can try boiling some water in the pan and scrubbing the pan while it's still hot. For stubborn burnt-on food, you can also try sprinkling baking soda onto the affected area and scrubbing with a wet brush or sponge. Another method is to use salt as an abrasive and scrub with a dish towel or paper towels. For a deeper clean, you can use red wine to deglaze the pan, or even a small amount of dish soap, but be aware that these methods may affect the seasoning of your pan. Once your pan is clean, be sure to dry it thoroughly and rub with vegetable oil to help reseason and restore its non-stick surface.

How to Clean a Burnt Cast Iron Pan

Use hot water and a brush

To clean a burnt cast-iron pan with hot water and a brush, start by removing as much burnt food and debris as possible from the pan. Then, heat the pan on the stove until a droplet of water sizzles on its surface. Next, add a cup of water and let it boil. You can also add a mixture of half water and half white vinegar if you want. As the liquid simmers, use a wooden or plastic utensil to gently nudge and scrape away any remaining burnt-on food.

If there are still burnt-on residues, sprinkle the pan with baking soda and scrub it with a stiff-bristled brush or nylon brush. You can also make a paste with baking soda and water and apply it to the burnt areas, letting it sit for a few hours or overnight before scrubbing. Rinse the pan and dry it thoroughly before applying a thin coat of oil to re-season it.

It's important to avoid using metallic scrubbers or sponges with abrasive pads as these can damage the cast iron's seasoning. Instead, opt for non-metallic, non-abrasive tools such as nylon brushes or sponges. Additionally, while some sources suggest adding a drop or two of dish soap, it's generally recommended to avoid soap as it can strip away the cast iron's seasoning.

Try boiling water and vinegar

Boiling water and vinegar is an effective way to clean a burnt cast iron pan. This method is ideal for removing stubborn burnt-on food and rust.

First, remove as much of the burnt food and debris from the pan as possible. Then, pour water into the pan and add a mixture of half water and half vinegar. Place the pan on the stove and bring the mixture to a boil. Allow it to simmer for a few minutes, which will help loosen the burnt-on food. Next, pour the liquid down the sink and do not dry or wipe the pan. Instead, sprinkle the bottom of the pan generously with baking soda and let the pan cool. Once the pan has cooled, use a wet scouring sponge or nylon brush to scrub the pan vigorously. Finally, wash and dry the pan as you normally would.

This method combines the power of vinegar and baking soda to break down burnt-on food. The vinegar helps to loosen the burnt food, while the baking soda has mild abrasive properties and an alkaline pH that can neutralise acidic burnt foods. The combination of vinegar and baking soda also creates a fizzing reaction that aids in removing burnt residue.

While this method is effective, it is important to note that using water, soap, and acidic items such as vinegar on a cast iron pan can create rust and destroy the pan's seasoning. Therefore, this cleaning method should be reserved for occasions when there is stubborn burnt-on food or when the pan needs a deep clean. After cleaning with this method, be sure to coat the pan with oil to help re-season and restore its non-stick surface.

Deglaze with red wine

If you have burnt food stuck to your cast iron pan, don't panic! There are several ways to clean it without damaging the pan's seasoning.

One method is to deglaze the pan with red wine. This is a simple process: firstly, get some red wine (an inexpensive bottle will do) and pour a thin layer into the pan, ensuring that all the stuck-on food is covered. Place the pan on the stove and bring the wine to a light boil. Allow it to boil for a couple of minutes to soften the stuck-on food, then use a pan scraper to gently remove the pieces of food. It's important to note that while the acidity of the wine will help to remove food remnants, it can also harm the cast iron if left to boil for too long. Therefore, it's recommended to not let the wine boil for longer than 5-6 minutes.

If you don't want to use wine, there are other liquids you can use to deglaze your cast iron pan, such as chicken or beef broth, beer, or vinegar. However, avoid using anything too acidic like vinegar, as this can harm the seasoning of your pan. If you do use an acidic liquid, just be sure that your pan is well-seasoned beforehand.

After deglazing, remember to oil your pan lightly to prevent rust and maintain its non-stick properties.

Scrub with salt

If your cast iron pan has burnt food stuck to it, don't panic! It's important to act quickly and not leave the pan to soak, as this can cause rusting.

Firstly, rinse the pan with warm or hot water. This will help loosen the food stains.

Next, sprinkle kosher salt or coarse sea salt into the pan. Use a generous amount of salt and scrub the pan with a clean, damp washcloth or a paper towel. For extra stubborn spots, use a plastic pan scraper to work the burnt food off the pan.

If the burnt-on food is not coming off, try boiling the pan on the stove with water inside and scrub the pan at the same time. This process can be repeated for extremely stubborn burnt-on food or rust.

Finally, dry the pan with a towel or heat it on the stove to remove any extra moisture. Cast iron is highly susceptible to rust, so it's important to ensure the pan is completely dry before storing it.

Re-season the pan

Re-seasoning a cast-iron pan is a simple process that will ensure your cookware lasts for generations. Here is a detailed, step-by-step guide:

Step 1: Scrub the Pan

Using a nylon brush or fine steel wool scrubber, scrub the pan well in hot, soapy water. This step is necessary to remove any rust or residue from the previous cooking sessions. Make sure to scrub both the inside and outside of the pan. Once you're done, dry the pan thoroughly with a clean towel. It is crucial to ensure that the pan is completely dry before moving on to the next step.

Step 2: Oil the Pan

Choose an oil with a high smoke point, such as canola oil, safflower oil, or avocado oil. You can also use vegetable shortening. Coat the entire pan, including the handle, walls, and bottom, with a thin, even layer of oil. Avoid using too much oil, as this can make the pan greasy and sticky. A thin coating is all you need to protect the pan from rust and create a non-stick surface.

Step 3: Bake the Pan

Preheat your oven to at least 350 degrees Fahrenheit (180 degrees Celsius). Place the oiled pan upside down on the middle rack of the oven to prevent oil from pooling inside the pan. Place a sheet of aluminum foil or a baking sheet on the lower rack to catch any drips. Bake the pan for at least one hour. This step, known as polymerization, involves heating the oil at a high temperature to form a solid layer on the pan's surface, creating a non-stick coating.

Step 4: Repeat if Necessary

Depending on the condition of your pan, you may need to repeat the baking step a few times to achieve the desired results. Don't be afraid to repeat the process up to three times to ensure a good layer of seasoning. After each baking session, allow the pan to cool completely in the oven before removing it.

Step 5: Wipe Away Excess Oil

Once the pan has cooled down, use a paper towel to wipe away any excess oil. Your cast-iron pan is now ready for cooking! When it's time to cook, wash the pan with hot water (no soap) and dry it thoroughly after each use. Remember, a cast-iron pan must be kept dry to prevent rusting.

Frequently asked questions