Cast Iron Pan Revival: Rust Removal And Seasoning

Cast iron pans are a kitchen staple, but they can be tricky to care for. Cast iron is susceptible to rust if it's left in the sink, put in the dishwasher, allowed to air-dry, or stored in a moisture-prone environment. However, a rusty cast-iron pan can be restored and seasoned to its former glory with a few simple steps. This article will provide a comprehensive guide on how to clean rust and season a cast-iron pan, ensuring it lasts for generations.

Use steel wool or a scouring pad to scrub off rust

Removing rust from a cast-iron pan is a simple process. First, you'll want to use steel wool or a scouring pad to scrub off the affected areas. You can also use a Lodge Rust Eraser, which is designed for this purpose. Scrub the pan until the rusty areas return to raw cast iron. This will likely remove portions of the seasoning, but this is okay since you will be re-seasoning the pan afterward.

If you have a lot of rust to deal with, you may want to try a vinegar soak. Create a mixture of equal parts water and distilled white vinegar in a bucket or deep foil pan. Submerge the entire pan, including the handle, in the mixture. Check the pan every 15 minutes and remove it from the solution once the rust easily flakes away. This can take anywhere from one hour to eight hours, so be sure to check frequently to avoid over-soaking. While vinegar is effective at dissolving rust, it can damage the original cast surface of the pan if left too long.

After removing the rust, wash the pan with warm, soapy water and scrub with a bristle brush, gentle scouring pad, or mesh sponge if needed. Then, thoroughly dry the pan with a clean cloth or paper towel. You can also place it on the stovetop on low heat for a few minutes to ensure it is completely dry.

Wash the pan with warm, soapy water

To clean rust off a cast iron pan, you'll need to wash it with warm, soapy water. This is a crucial step in the process of restoring your pan to its former glory. Here's a detailed guide on how to do it:

Firstly, scour the rusty sections of the pan with steel wool or a rust eraser. This initial step will help to loosen and remove the majority of the rust. You can be firm but careful during this process, ensuring that you cover all rusty areas.

Next, you'll want to wash the pan with warm, soapy water. This step is important because it will remove any remaining rust and also get rid of any residual dirt or grease. Use a mild dish soap and a sponge or scrub brush. You can also use a small amount of soap to clean your cast iron pan. While it was once believed that soap would strip the seasoning off the pan, it is now known that a small amount of mild soap is safe to use. Just be sure to avoid using large amounts of soap, as this can indeed strip the pan's seasoning. Cast iron experts, such as Cheryl Mendelson, author of 'Home Comforts: The Art and Science of Keeping House', endorse the use of a small amount of soap.

As you wash the pan, pay special attention to the areas that were previously rusty, ensuring that all traces of rust are gone. You may need to use a mildly abrasive sponge or scrubber to help remove any lingering rust. A green scrub pad or a scrubber made from natural palm fibres can be a good choice for this task.

Once you've thoroughly washed the pan, it's important to dry it immediately and completely. Use a kitchen or paper towel to absorb any remaining water, then place the pan on the stovetop over low heat for a few minutes to ensure it's completely dry. This step is crucial, as any remaining moisture can lead to rust formation.

After drying, your pan is now ready for the next step in the restoration process, which is adding a thin layer of cooking oil and then re-seasoning it in the oven.

Dry the pan thoroughly with a towel

Drying your cast iron pan is a crucial step in the cleaning and restoration process. Leaving your cast iron to air dry can cause rust, so it's important to dry it thoroughly with a towel as soon as possible.

Use a clean, dry towel to wipe down the entire pan, inside and out, including the bottom and handle. Make sure the towel is lint-free, as lint or fibres from the towel can get left behind on the pan. Paper towels are a good option, but be sure to use a paper towel with no print on it, as the ink can come off on the pan. You can also use a dish towel, but make sure it is completely clean and dry.

If your cast iron pan has a lot of nooks and crannies, or if you want to be extra thorough, you can place it on the stovetop and turn the heat to low for a few minutes. This will ensure that any remaining moisture evaporates and that your pan is completely dry.

Once your pan is dry, you can move on to the next step in the cleaning and restoration process, which is usually seasoning the pan with a thin layer of cooking oil.

Apply a thin layer of cooking oil to the pan

After removing rust from your cast-iron pan and washing and drying it thoroughly, it's time to apply a thin layer of cooking oil to the pan. This is an important step in the process of restoring and seasoning your cast-iron cookware.

To start, choose a cooking oil of your preference. Vegetable oil, canola oil, and corn oil are all suitable options. You'll want to avoid using too much oil, as this can lead to a sticky surface. Instead, apply a thin, even layer of oil to the entire surface of the pan, inside and out. This includes the bottom and handle of the pan, so be sure to coat those areas as well. Use a cloth or lint-free paper towel to wipe the oil onto the pan, ensuring a thin and consistent layer.

It's important to note that you don't want the oil to be so thin that it isn't noticeable. The layer of oil should be visible, but not so much that it drips or runs when you tilt the pan. This balance is crucial for achieving the desired seasoning on your cast-iron pan.

Once you've applied the oil, you'll move on to the next step of placing the pan in the oven and heating it, which will help cure and adhere the seasoning to the iron.

Place the pan upside down in a preheated oven

After cleaning your cast-iron pan, you'll need to season it to restore the protective layer of fat molecules that creates the cast iron's non-stick surface and signature dark matte finish.

Preheat your oven to between 450°F and 500°F. Place a large baking sheet or a layer of aluminium foil on the bottom rack to catch any drips. Then, place your cookware upside down on the centre rack.

Placing the pan upside down in the oven helps prevent oil from pooling on the cooking surface. It also ensures that more oil stays on the bottom of the pan so that the top and bottom get a good seasoning. This method can also prevent any food residue on the oven racks from getting imprinted on the pan's surface.

Bake for 1 hour, then 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.

Frequently asked questions