Cleaning Rusty Roasting Pans: Tips For Sparkling Cookware

Roasting pans are a godsend for holiday cooking, but they can be a pain to clean. If you don't clean your roasting pan properly, it can start to accumulate gunk and burnt bits that seem like they'll never come off. Even if you do clean your pan regularly, you might still find those stubborn black spots. But don't panic! There are several easy ways to remove rust from your roasting pan using products you likely already have at home.

How to Clean a Rusty Roasting Pan

Use baking soda and vinegar

To clean a rusty roasting pan with baking soda and vinegar, start by rinsing the pan with water. Next, cover the pan with baking soda. You can also sprinkle baking soda over the entire pan. Let the baking soda sit for at least 30 minutes to an hour. For extra cleaning power, pour a bit of white vinegar onto the baking soda to create a bubbling reaction that helps dissolve the rust.

After letting the mixture sit, scrub the pan with a sponge, scouring pad, or steel wool. For cast-iron cookware, you can also use steel wool to scrub off severe rust. If the roasting pan is stainless steel, be sure to scrub along the grain of the steel to prevent scratches from forming.

Rinse off the baking soda and rust debris by running the pan under water and cleaning it with dish soap. Dry the pan with a clean towel or kitchen paper. If there is still some rust remaining, repeat the process.

Try salt and dish soap

If your roasting pan has accumulated rust, you can use salt and dish soap to clean it. This method is recommended by general manager Abe Navas of Emily's Maids in Dallas, Texas.

First, fill your roasting pan with soapy water and let it soak for several hours. This will help to loosen any caked-on food or grease. After soaking, use a metal sponge to scrub the pan. The combination of the abrasive nature of salt and the scouring action of the sponge will help to remove any gunk and filth that has built up over the years.

Once you have removed the majority of the buildup, you can finish the cleaning process by using dish soap. Be sure to dry your roasting pan thoroughly after cleaning to prevent the formation of new rust.

This method is ideal if you want to preserve your roasting pan for a long time.

Soak in hot water

Soaking your roasting pan in hot water is an effective way to loosen and remove stubborn residue. Here is a step-by-step guide:

Step 1: Fill the Roasting Pan with Hot Water

After roasting, fill your pan with hot water from a recently boiled kettle. The hot water helps to loosen any stuck-on food or grease, making it easier to remove.

Step 2: Return the Pan to the Oven

Place the pan, filled with hot water, back into the oven. Set the oven to low heat and leave the pan inside for about 30 minutes. This step further softens the residue, making it easier to wipe away.

Step 3: Remove the Pan and Let it Cool

Take the pan out of the oven and set it aside to cool down. This is an important safety measure, as you don't want to risk burning yourself with hot water or steam.

Step 4: Drain the Water and Wipe the Pan Clean

Once the pan has cooled down, carefully drain the water. You should now find that the contents of the pan can be easily wiped clean with a sponge or cloth. If there are any remaining stubborn spots, you can repeat the process or try a gentle scrubbing agent.

Tips:

• If you have a particularly stubborn stain, you can add a small amount of dish soap to the hot water before placing the pan in the oven.
• Always allow your roasting pan to cool to room temperature before soaking it in hot water. Shocking a hot pan with cold water can damage the pan.
• For carbon steel roasting pans, avoid using dish soap as it can strip the seasoning. Instead, scrub the pan with a mixture of neutral oil and coarse salt to remove stuck-on residue.
• Remember to dry your roasting pan thoroughly after cleaning and before storing it away. Proper drying and storage will help prevent the formation of rust.

Use ketchup

If your roasting pan is made of cast iron, you can use ketchup to clean it. While it may sound odd, ketchup is an acidic food with a pH of approximately 3.9, which contains inherently acidic ingredients such as vinegar and tomatoes. The natural acid in ketchup eats away at the iron oxide on cast iron pans, restoring them to their former glory.

To get started, cover your cast iron roasting pan in a layer of ketchup. You can squirt it on, spread it with your hands, or use a pastry brush. Leave the ketchup to sit for 10-20 minutes; the acid in the condiment will begin to wick away the rust. Once the time is up, clean your pan in circular motions using a wire brush or a scrunched-up piece of aluminum foil to dislodge any remaining rust. Once the entire surface is clean, wash, dry, and season your cast iron roasting pan to safeguard it from getting rusty again.

Ketchup is a cost-effective alternative to chemical-based detergents and you likely already have it on hand. It's a great way to clean your rusty cast iron roasting pan without needing lots of time and expensive cleaning products.

Prevent rust with seasoning

If you have a carbon steel roasting pan, it is highly susceptible to rust, so proper seasoning is your first line of defence. The polymerised oil coating protects the raw metal from oxidation.

To season your pan, start by stripping it back to the metal. Use a wire brush to get rid of any rust or bits of the original seasoning/non-stick. If there are still marks on the surface, use sandpaper on an oscillating tool to remove them. Be careful not to make the surface too polished, as the seasoning will need something to adhere to. Wash the pan with soapy water and dry it thoroughly.

Next, pre-heat your oven. The temperature you need will depend on the type of oil you are using for seasoning, as they have different smoke points. For example, extra virgin olive oil should be heated to 210°C, while virgin olive oil should be heated to 215°C.

Once the oven is pre-heated, ensure the pan is completely dry. You can do this by placing it in the oven or on the hob. If you put it on the hob, set the hob to a high heat and place the tray on it for a few seconds. You may need to push the pan back if it tries to warp. Move the pan around until any moisture has evaporated.

Now that your pan is dry, pour in half a tablespoon of oil and use a paper towel to rub it around evenly. You want to spread it so well that the pan no longer looks greasy.

Place the pan upside down on a baking tray lined with foil and put it in the oven. Leave it for around an hour. When the time is up, turn the oven off but leave the oven door closed. Allow the pan and the oven to cool naturally for at least 15 minutes.

You can now use the pan for roasting, or you can add some more layers of protection by repeating the final stages of the process: put oil in, rub it around, bake, and let it cool slowly.

To maintain the seasoning, avoid washing your pan with dish soap, as this can strip the layers of polymerised oil. Instead, scrub the pan with salt if it is very dirty. For stuck-on food remnants, scrub the pan with a mixture of neutral oil and coarse salt. Rinse and dry the pan after scrubbing.

In addition to seasoning, proper storage is key to preventing rust. After using your pan, dry it thoroughly and keep it away from moisture or humidity.

Frequently asked questions