Clean Rusty Iron Pans: Tips And Tricks

Cast iron pans are a versatile and long-lasting kitchen essential. However, they can be high-maintenance, and if not properly maintained, they can develop rust. Luckily, there are several ways to clean a rusty iron pan and restore it to its former glory. Some common methods include using an abrasive pad or steel wool, scrubbing with baking soda or salt, or soaking the pan in vinegar. After removing the rust, it is essential to dry the pan thoroughly and reseason it with oil to prevent future rusting and ensure food doesn't stick.

How to Clean a Rusty Iron Pan

Use an abrasive pad

To clean a rusty iron pan, you can use an abrasive pad, such as a fine piece of steel wool, a copper pad, or a non-metal abrasive product like Brillo or SOS. If the rust is stubborn, add some water and a mild dish-washing soap as you scrub.

If you are using a metal abrasive pad, you can add a small amount of soap, as you will be re-seasoning the pan after cleaning. If the rust is mild, try using a non-metal abrasive pad with baking soda and water, or a salt scrub. Make a paste with the baking soda or salt and water, and scrub it into the rusty spots with a rag.

If you are using a non-metal abrasive pad, do not add soap, as this can strip the seasoning from your pan. You can, however, add a small amount of mild dish-washing soap if the rust is being particularly stubborn.

Once you have scrubbed the rusty areas, let the paste sit for a few minutes, then rinse it off with tap water. If any rust remains, repeat the process until it is fully removed.

After removing the rust, it is important to thoroughly dry your pan with a clean rag or paper towel. Be sure to get all the water out, as even a small amount can cause rust to re-form. You can also heat the pan on the stove over medium heat for about five minutes to remove any last traces of water.

Make a salt scrub

If your iron pan has a few rust spots, a salt scrub will do the trick. Here is how you can make a salt scrub to clean a rusty iron pan:

Step 1: Prepare the Salt Scrub

• Sprinkle a hefty amount of coarse sea salt into the pan. For a 12" skillet, start with about half a cup of salt and add more as needed.
• Add a small amount of water to the salt in the pan.
• Stir the salt and water to make a rough paste.

Step 2: Scrub the Pan

• Use a rag or a paper towel to scrub the paste vigorously into the rusty spots of the pan.
• For heavily rusted pans, you can use a halved potato or lemon to scrub the salt into the pan.
• Scrub the bottom, sides, and handle of the pan.
• If the salt gets too dirty, rinse the pan and start over with new, clean salt.

Step 3: Rinse and Dry the Pan

• Once the rust has been removed, rinse the pan with tap water.
• Dry the pan thoroughly with a clean rag or paper towel.
• To ensure the pan is completely dry, heat it on the stove over medium heat for about five minutes.

Step 4: Re-season the Pan (Optional)

• After drying, rub a small amount of vegetable oil or another cooking oil into the pan with a paper towel.
• Continue wiping the pan with fresh paper towels until no oil is visible.

Use a heavy-duty cleaner

If your iron pan has severe rust, you may need to use a heavy-duty cleaner to remove it. In this case, simple abrasives won't be enough. You can use harsher chemical cleaners to help remove the rust. For example, try using a lower-priced toilet bowl cleaner containing around 20% hydrochloric acid (HCl). HCl will completely dissolve the rust into a wet powder that can be easily removed. Always be sure to consult the product's packaging for disposal instructions.

It's important to note that HCl is a strong acid, so caution is necessary to prevent chemical burns. Be sure to protect your skin, hands, and eyes by wearing gloves, a long-sleeved shirt, and safety goggles or other eye protection. Additionally, ensure you have good ventilation and avoid breathing the product's fumes, as they can irritate the throat and lungs, especially for individuals with asthmatic or lung conditions.

Keep in mind that HCl can dull coated or plated screws and polished, shiny iron or steel. After using HCl to remove the rust, thoroughly rinse the pan with water and dry it completely. You can place the pan on the stove over medium heat for about five minutes to ensure it's completely dry.

Rinse and dry thoroughly

Rinsing and drying your cast iron pan is a crucial step in the cleaning process. After rinsing the pan with water, it is important to ensure that all water is removed to prevent the reformation of rust. Use a clean rag or paper towel to wipe down the pan, making sure to get all interior and exterior surfaces. You can also place the pan on the stove over medium heat for about five minutes to ensure any remaining water is evaporated. This step is important because even a small amount of remaining water can cause rust to reform.

After removing the water, the pan should be thoroughly dried. This can be done by placing the pan back on the stove over medium heat for about five minutes. Alternatively, you can place the pan in a warm oven to ensure that all water is evaporated. This step is important because cast iron is prone to rusting, and thorough drying is necessary to prevent the reformation of rust.

Once the pan is dried, it is recommended to season the pan to create a protective layer that will prevent future rusting and improve the pan's non-stick properties. This can be done by coating the pan with a thin layer of vegetable oil or flaxseed oil and placing it in an oven at 450-500 degrees Fahrenheit for at least 10 minutes.

Re-season the pan

Once you've removed the rust from your cast iron pan, it's important to re-season it to prevent rusting in the future and ensure food doesn't stick to the pan. Here's a detailed guide on how to re-season your pan:

Preheat the Oven:

Start by preheating your oven to 350°F (177°C). This temperature is crucial for effectively "baking" a layer of fat into the pan, protecting it from oxidation and rusting.

Coat the Pan with Oil:

Take a small amount of cooking oil, such as canola oil, vegetable oil, or peanut oil. Pour no more than a tablespoon into the pan and spread it evenly across the surface using a paper towel. You can also coat the underside and handle, although this is not mandatory. Avoid using olive oil, as it has a lower smoke point and may set off smoke alarms.

Place the Pan in the Oven:

Place the oiled pan directly on a rack in the middle of the oven, upside down, so that the cooking surface faces the bottom of the oven. Place a baking sheet or aluminium foil underneath to catch any excess oil drips.

Bake for an Hour:

Let the pan "bake" in the oven for approximately one hour. This process allows the oil to penetrate and create a protective layer on the pan.

Turn Off the Oven and Let it Cool:

After an hour, turn off the oven but keep the door closed. Allow the oven and the pan to cool down gradually. This slow cooling process helps set the oil layer.

Remove the Pan and Wipe Away Excess Oil:

Once the pan is cool enough to handle, take it out of the oven. Congratulations, your pan is now seasoned! Wipe away any excess oil with a paper towel. Your pan is now ready to use and should resist rusting.

Maintain the Seasoning:

To maintain the seasoning and prevent rust, it's recommended to oil your pan after each use. Simply rub a thin layer of vegetable oil or any cooking oil onto the pan's surface. Additionally, try to avoid cooking acidic foods in the pan, as they can break down the seasoning over time.

Frequently asked questions