Big Pan, Big Rust: Cleaning Steel The Right Way

Rust can be a pain, especially when it comes to kitchenware. While it may seem like your pan is ruined, there are a few simple methods to bring it back to life. The key to rust removal is using an abrasive, like baking soda, salt, or steel wool, along with a liquid such as vinegar, water, or lemon juice, and some elbow grease. It's important to note that you should never use steel wool on non-stick pans as it can damage the coating. Now, let's get into the details of how to clean that big pan of yours!

How to Clean Big Pan Steel Rust Characteristics and Values Table

Soak in vinegar and water

To clean a big pan with rust, one method is to soak it in vinegar and water. This method is best for cast-iron and carbon steel pans with significant rust.

First, fill your sink or a container with equal parts white vinegar and water. Then, submerge your pan in the mixture, ensuring that all rusty spots are covered. Leave the pan to soak for at least one hour, or up to five hours for severe rusting.

After soaking, scrub the pan with a scouring pad, sponge, or steel wool. If there is still rust on the pan, soak it again for another hour and scrub it more vigorously.

Once the rust is removed, rinse the pan with warm water and dry it thoroughly with a paper towel or kitchen cloth. Then, place the pan on a stove burner over medium-low heat for a few minutes to ensure it is completely dry.

Finally, season the pan by coating it with a thin layer of cooking oil, such as vegetable oil or flaxseed oil. Place the oiled pan in an oven preheated to 350° F (177° C) for about an hour. This will restore the pan's non-stick qualities and protect the surface.

Baking soda scrub

Baking soda, or sodium bicarbonate, is a salt that can be used to remove rust stains from metal objects. It has a pH above neutral, making it a basic solution that is excellent for cleaning. When mixed with an acid like vinegar, it produces carbon dioxide bubbles that can help lift stains. Additionally, its slightly abrasive texture gives it scrubbing power to clean away rust.

• Sprinkle some water onto the rusty area of the pan.
• Sprinkle a generous amount of baking soda onto the wet area.
• Alternatively, you can mix the baking soda and water into a thick paste and apply it to the rusty area. Make sure the rusty area is completely covered.
• Tap the pan to remove any excess baking soda.
• Wet a scouring pad or scrubbing pad with water.
• Gently scrub the area covered with baking soda. Keep the scouring pad wet to avoid scratching the metal surface.
• Repeat steps 5 and 6 as needed, adding more baking soda and continuing to scrub until all the rust is removed.
• Once satisfied, rinse the pan with warm water to remove any remaining baking soda residue.
• Dry the pan thoroughly with a towel or paper towel.

After removing the rust, it is important to take steps to prevent it from forming again. This can be done by properly drying the pan after each use and storing it in a dry place. Additionally, you can apply a layer of oil or paint to create a protective barrier on the metal surface.

Salt scrub

The salt scrub method is a gentle and effective way to remove rust from carbon steel pans. This method is ideal for small to medium-sized rust spots, but it can also tackle larger areas of rust.

To start, you will need some coarse salt and cooking oil (vegetable oil is recommended). Pour the salt and oil onto the rusted area of the pan. Next, scrub the mixture into the rust using a soft cloth or paper towel. Work the scrub into the rust using small, circular motions until the rust lifts away.

Once the rust has been removed, you can clean, dry, and store the pan. However, if you have removed some of the pan's seasoning, you may need to reseason it. To do this, follow the steps outlined below:

• Wipe the pan down with a paper towel.
• Add a tablespoon of flaxseed oil, coating the entire pan, including the walls, sides, handle, and bottom.
• Use a fresh paper towel to rub away any excess oil.
• Place the pan upside down in the oven and heat at 500 degrees Fahrenheit for one hour.
• Allow the pan to cool inside the oven.

Repeat this process for a good layer of seasoning. For perfect seasoning, you can repeat the cycle three more times.

Steel wool scrub

• Identify the rusty areas on your pan. The scouring method can be used to remove rust from anywhere on the cookware, including the bottom surfaces.
• Using a small circular motion, scrub at the rust with your coarse scrubber or steel wool until it is fully removed. Be sure to use enough force to remove the rust, but be careful not to scratch or damage the pan's surface.
• Once the rust is removed, rinse the pan with hot soapy water to remove any residue and debris.
• After rinsing, fully dry your pan with a soft, dry cloth. It is important to ensure that your pan is completely dry before storing it to prevent the formation of new rust.
• If your pan has lost some of its seasoning due to the scouring process, you may need to re-season it. This can be done by coating the pan with a thin layer of cooking oil and placing it in the oven at a low temperature for a few minutes.

By following these steps, you can effectively use steel wool to remove rust from your pans and restore them to their former glory.

Dry and re-season

Drying and re-seasoning your pan is an important step in the process of removing rust and restoring your pan to its former glory. Here is a detailed guide on how to do it:

Drying Your Pan:

• After removing the rust and cleaning your pan, ensure that it is thoroughly dried. Use a soft, dry cloth or towel to pat it completely dry.
• For added assurance, you can place the pan on a stove over low heat to evaporate any remaining water droplets. This step is crucial, as water trapped below a layer of seasoning can lead to more rust issues.

Re-seasoning Your Pan:

• First, wipe down the pan with a paper towel to remove any dust or residue.
• Then, add a tablespoon of oil to the pan. Flaxseed oil is recommended for carbon steel pans as it has drying properties and can protect the surface. For cast iron pans, oils with a high oleic index, such as safflower or canola, are suggested.
• Coat the entire pan, including the walls, sides, handle, and bottom, with a thin layer of oil. Use a paper towel to rub in the oil and remove any excess, ensuring there is no greasy residue.
• Place the pan upside down in an oven preheated to a high temperature (around 500°F for carbon steel and 350°F for cast iron). This temperature will vary depending on the type of pan and the oil used.
• Leave the pan in the oven for about an hour. The oil will polymerize and form a protective coating during this time.
• After an hour, turn off the oven and let the pan cool down inside. The pan should change colour and darken as it cools, indicating a successful seasoning process.
• If desired, repeat the re-seasoning process. This will enhance the non-stick properties of the pan and ensure a durable coating.

By following these steps, you will not only restore your pan's performance but also protect it from future rust issues.

Frequently asked questions