Revive Rusty Cast Iron: Clean And Restore Your Pans

Cast iron pans are a durable kitchen staple, but they're prone to rusting if not properly cared for. Luckily, it's possible to restore rusty cast iron to its former glory with a few simple steps. First, remove the rust using an abrasive tool and some elbow grease. Then, wash the skillet with warm water and mild dish soap, and dry it thoroughly. Next, apply a thin layer of cooking oil to the entire surface of the pan. Finally, place the pan upside down in an oven preheated to between 350–500 °F for about an hour. Once the pan has cooled, your cast iron should be rust-free and ready to use!

Soak in vinegar and water

If your cast iron pan has a lot of rust, start by making a mixture of equal parts water and distilled white vinegar in a bucket or deep foil pan. Make sure the container is large enough to submerge the entire pan, including the handle. Place the pan in the mixture and check it every 15 minutes or so. Remove the pan from the solution once the rust easily flakes away. This can take anywhere from an hour to eight hours, so it's important to check frequently to avoid over-soaking.

While the vinegar solution is effective in dissolving the rust, it can damage the original cast surface of the pan if left for too long. Therefore, it is crucial to monitor the pan during the soaking process and remove it from the solution as soon as the rust comes off. Over-soaking can lead to irreversible damage, rendering the pan unusable.

Once the pan is removed from the vinegar solution, use a drop of mild dish soap, warm water, and a mildly abrasive sponge to wash away any remaining rust and vinegar residue. Dry the pan immediately and thoroughly with a kitchen or paper towel. You can also place it on the stovetop over low heat for a few minutes to ensure complete dryness.

After the pan is thoroughly dried, it is important to re-season it to restore the protective layer of fat molecules. Start by preheating the oven to 450-500 degrees Fahrenheit. Apply a thin layer of neutral cooking oil, such as vegetable oil, all over the pan, including the inside and outside surfaces. Then, buff any excess oil and place the pan upside down in the oven, with a baking sheet or aluminum foil on the rack below to catch any drips. Turn off the heat after an hour and allow the pan to cool in the oven.

Scrub with steel wool

To clean old, rusted cast iron pans, you can use steel wool to scrub away the rust. This method is particularly effective for removing light surface rust from your cast iron. For heavier rust, you may need to soak the pan in a vinegar solution first, and then scrub with steel wool.

To begin, take a scouring pad, sponge, or steel wool and scrub the rusty sections of the pan until the original black iron emerges. Focus on the rustiest parts first and scrub in small circles. If your pan is only affected by a small amount of rust, you can dampen a paper towel with oil and use it to wipe away the rust, before skipping to the reseasoning stage.

If your pan is heavily rusted, you may need to soak it in a solution of equal parts water and vinegar. Fully submerge the pan and leave it to soak for up to 10 hours. Check the pan every 15 minutes or so, and remove it from the solution once the rust can be easily flaked away with a brush or scouring pad.

Once the rust has been removed, rinse the pan with water and dry it thoroughly with a paper towel or lint-free cloth. Place the pan on the stovetop on low heat for a few minutes to ensure it is completely dry.

Now that the rust has been removed, your cast-iron skillet will have a dark grey, matte finish. To return your pan to its former glory, you'll need to season it for use.

Wash with warm water and soap

Once you've removed the rust from your cast iron pan, it's time to wash it with warm water and soap. This step is crucial to ensure that all the rust particles and residue are completely removed from the pan's surface. Here's a detailed guide on how to do it properly:

Start by filling your sink with warm water. You want the water to be warm, but not too hot, as you'll be soaking your hands in it. Add a mild dish soap to the water and stir it to create a soapy solution. You don't need a lot of soap; just enough to create some suds. Place your cast iron pan in the sink and let it soak for a few minutes. This will help loosen any remaining rust particles and make them easier to remove.

After soaking, take a bristle brush, a gentle scouring pad, or a mesh sponge and scrub the pan thoroughly. Pay special attention to the areas where rust was previously present, as well as any nooks and crannies in the pan. Make sure to scrub gently yet firmly, ensuring that you cover every inch of the pan's surface, including the handle and the bottom. If you're using a brush, scrub in small circles, focusing on the rustiest parts first. Continue scrubbing until any remaining residue is gone, and the pan looks clean.

Once you're satisfied with the cleaning, rinse the pan with warm water to remove any soap residue. It's important to ensure that all the soap is rinsed away, as soap residue can affect the seasoning process later on. After rinsing, thoroughly dry the cast iron pan immediately with a clean dish towel or paper towels. You want to make sure that the pan is completely dry before moving on to the next step, which is seasoning.

If you want to be extra thorough, you can place the pan on the stovetop over low heat for a few minutes to ensure it's completely dry. This step is optional but recommended, especially if you live in a humid environment.

Now that your cast iron pan is clean and dry, it's ready for the seasoning process, which will help create a protective layer and restore its non-stick surface. Remember, cast iron pans are prone to rust, so proper cleaning and maintenance are essential to keeping them in good condition.

Dry thoroughly

Drying your cast iron thoroughly is an important step in the process of restoring a rusty cast iron pan. After you've scrubbed and washed your pan, you'll want to make sure that it's completely dry before moving on to the next step of re-seasoning. Here are some tips for drying your cast iron skillet or pan:

• Use a clean dish towel, paper towel, or lint-free cloth to dry the pan immediately after washing. Make sure to get it as dry as possible.
• Place the pan on the stovetop and turn the heat to low for a few minutes to ensure it's completely dry. This step will help evaporate any lingering moisture.
• If your pan has been soaked in vinegar or another liquid, you may want to place it on the stovetop for a bit longer to ensure it's fully dry.
• It's important to make sure your cast iron is completely dry before putting it away, as moisture can lead to rust.
• If you're stacking multiple cast-iron pans, use paper towels or kitchen towels in between to help absorb any moisture.
• You can also place your cast iron in a low-humidity environment to ensure it dries thoroughly.

Re-season with oil

Re-seasoning your cast iron pan with oil is a simple process, but it does require some time and attention. Here is a detailed guide to re-seasoning your pan:

Firstly, ensure your pan is clean and dry. If your pan has rust, use fine steel wool to scour the affected areas until the cast iron is exposed. Wash the pan with warm water and mild dish soap, scrubbing with a brush or gentle scouring pad if needed. Dry the pan thoroughly with a clean cloth or paper towel.

Now, it's time to apply the oil. Use a cloth or lint-free paper towel to apply a thin, even layer of cooking oil to the entire pan, including the handle, bottom, and outside. You want to use just enough oil to create a thin layer, not enough to drip or run. Oils with a high smoke point, like vegetable oil, are recommended.

Preheat your oven to between 450-500°F (230°C). Place a sheet of aluminum foil or a foil-lined baking sheet on the bottom rack to catch any oil drips. Place the pan upside down on the centre rack of the oven. This will help prevent oil from pooling on the cooking surface.

Bake the pan for around 30 minutes to an hour. The oil will polymerize, creating a hard, protective coating. You may see some smoke during this process, so ensure your kitchen is well-ventilated.

Once the time is up, turn off the heat and allow the pan to cool in the oven. This step helps the seasoning to cure and adhere to the iron.

Your pan is now ready to use! Each time you cook with oil, you will be adding to the seasoning. To maintain the seasoning, rub a small amount of oil into the pan after each use. You can also repeat the oven seasoning process a few times a year for a more thorough layer of protection.

Frequently asked questions