Cleaning Cast Iron: Reviving Old Pots And Pans

Cast iron cookware is a durable and versatile option for any kitchen, but it does require some maintenance to keep it in good condition. One of the most important aspects of cast iron care is properly cleaning and seasoning the cookware to prevent rust and create a non-stick surface. While it may seem daunting, cleaning and seasoning cast iron is a straightforward process that can be done at home with a few simple steps.

Use mild dish soap and a non-abrasive sponge or scrub brush

To clean old cast iron pots and pans, you can use mild dish soap and a non-abrasive sponge or scrub brush. This method is suitable for everyday cleaning and will not damage your cast iron as long as it is well-seasoned. Begin by gently scrubbing your pan with mild dish soap, hot water, and a non-abrasive sponge or scrub brush. You can use a sponge such as a Dobie sponge or the soft side of a Scotch-Brite sponge. Alternatively, a scrub brush such as the Full Circle Tenacious C Cast Iron Brush or the Lodge Care Scrub Brush is ideal for cast iron.

After scrubbing your pan, rinse it clean and dry it completely with a dish towel. It is crucial to ensure your pan is bone dry before storing it to prevent rust. If desired, you can place the pan on low heat on the stovetop or in an oven set to 200-300 degrees Fahrenheit to evaporate any remaining moisture. Once dry, coat the pan with a thin layer of neutral oil, such as canola or vegetable oil, which is also used for seasoning. Use a paper towel or clean rag to rub the oil all over the pan's interior and exterior, including the handle.

If your pan has stuck-on food or residue, you can use kosher salt, water, and a scrub brush to remove it. While the pan is still warm, add 1/4 cup of kosher salt and a few drops of warm water. Gently scrub the pan with the salt solution, which will dissolve as you scrub without damaging the seasoning. Afterward, wash, dry, and oil the pan as usual.

Remove stuck-on food with kosher salt, warm water, and a scrub brush

To remove stuck-on food from cast iron pots and pans, you'll need kosher salt, warm water, and a scrub brush. You can also use a non-abrasive sponge, such as a Dobie sponge, or a wooden or plastic spatula.

Start by adding 2 to 3 tablespoons of kosher salt to the pan. If you have a smaller pan, one tablespoon will do. The salt will break up bits of stuck-on food. Next, add a few drops of warm water. Using your scrub brush, gently scrub the pan to remove the gunk. The salt will dissolve as you scrub, and it won't damage the seasoning.

Once you've removed the stuck-on food, wash the pan with mild dish soap and hot water. Then, dry it completely with a dish towel. You can also put it in a warm oven or on the stovetop over low heat to ensure all the moisture evaporates. Finally, coat the pan with a thin layer of neutral cooking oil, such as canola or vegetable oil.

If the food is really stuck on, you can try the boiling water method. Add 1 to 2 cups of water to the pan and bring it to a boil. The gunk should loosen, but if it doesn't, use a wooden spatula to scrape it up. Afterward, wash, dry, and oil the pan as usual.

Remove rust with vinegar or a rust eraser

Removing rust from cast iron with vinegar or a rust eraser is a simple process. If you're using vinegar, start by mixing equal parts water and distilled white vinegar in a container large enough to submerge your rusty cookware. Make sure the container is big enough, as the entire pan, including the handle, needs to be covered by the vinegar solution.

Check the pan every 15 minutes or so, and remove it from the solution once the rust flakes away easily. This can take as little as an hour or up to eight hours, so keep checking to ensure your pan doesn't soak for too long. The vinegar will dissolve the rust, but if left too long, it can start to eat away at the original cast surface of the pan, so keep an eye on it.

If you're using a rust eraser, simply rub it gently on the rusty spots to remove them. Be sure to apply only light to medium pressure when using a rust eraser, as too much pressure can cause micro-cracking, which will make the pan more susceptible to breakage.

Once the rust is removed, the next steps are the same for both methods. Wash your pan with warm, soapy water, and dry it thoroughly. You can place it on the stovetop on low heat for a few minutes to ensure it's completely dry.

Finally, re-season your cast iron by adding a thin layer of cooking oil to the entire surface of the pan. Preheat your oven to between 450 and 500 degrees Fahrenheit. Place aluminum foil on the bottom rack of the oven to catch any excess oil. Put your cookware upside down on the center rack and bake for 1 hour. Turn off the heat and allow the pan to cool in the oven.

Dry the pan on the stove to prevent rust

Cast iron pans are notorious for rusting, but there are several ways to prevent this from happening. Firstly, always dry your pan thoroughly after washing it. Leaving your pan to air-dry is a surefire way to encourage rust, so either dry it with a towel or place it on the stove over low heat to ensure all the moisture evaporates.

If you want to be extra cautious, you can also grease your pan with a thin layer of oil after drying it. This helps to prevent carbon steel or cast iron from rusting. However, be sure to avoid olive or nut oils for this purpose.

Another way to prevent rust is to season your pan. This involves coating the pan with a thin layer of cooking oil and then baking it in the oven at 450-500°F for about an hour. This creates a protective layer that guards against moisture and rust.

By following these simple steps, you can effectively prevent your cast iron pans from rusting and keep them in good condition for years to come.

Season the pan with a thin layer of oil

Seasoning is a layer of carbonized oil that's been baked onto your cast iron pan, forming a protective layer on top of your cookware. It's what gives your skillet a natural, easy-release finish and makes cooking and cleaning a breeze. The more you cook in your cast iron, the thicker this layer of oil becomes, transforming your pan into an heirloom with a smoother and darker cooking surface.

To season your pan, start by washing it with warm, soapy water. Then, dry your cast iron skillet with a paper towel or lint-free cloth. You can place it on the stovetop on low heat for a few minutes to make sure it's completely dry.

Next, add a very thin layer of cooking oil to the surface of your cast iron (inside and out) with a cloth or lint-free paper towel. Go easy on the oil—you want just a thin layer, not enough to drip or run when you tilt it. Thin layers are important for baking seasoning into the pan.

Preheat your oven to 350–450 degrees F. Place aluminum foil on the bottom rack of the oven to catch any excess oil. Put your cookware upside down on the center rack. This helps prevent oil from pooling on the cooking surface. Bake for 1 hour.

Turn off the heat and allow the cast iron skillet to cool in the oven. This allows the seasoning to further cure and adhere to the iron.

If you accidentally use too much oil and your pan becomes sticky and gummy, just pop it back in the oven for another hour, or until the stickiness is gone.

Frequently asked questions