Cleaning Rusty Cast Iron: Removing Rust, Restoring Shine

Cast iron skillets are a valuable addition to any kitchen, but they can be prone to rust. Luckily, it's easy to clean and restore a rusty cast iron pan, and you won't need to throw it away. All you need is some basic cleaning equipment, a bit of elbow grease, and some patience.

Scrub with steel wool

To clean a rusty cast-iron pan, you'll need to scrub it with steel wool. This process will require some elbow grease, but it's an important step to ensure that all the rust and gunk are removed from the pan. Scrub the inside, bottom, sides, and handle of the skillet vigorously with a pad of steel wool until the surface is entirely smooth. Think of this step as an intense arm workout for the day!

It is important to be thorough during this step, as any remaining rust could affect the final result. Use a scouring pad or a stainless-steel sponge to get into any hard-to-reach areas. You can also try using a potato cut in half and dipped in salt as a natural alternative to steel wool. The natural moisture from the potato combines with the salt to create an effective abrasion paste that can help remove stubborn rust.

Once you're done scrubbing, rinse the pan with warm water to remove any remaining rust particles or residue. If there is still some rust remaining, you may need to repeat the scrubbing process. Ensure that you dry the pan thoroughly after rinsing, as any remaining moisture can lead to further rusting.

Wash with hot soapy water

Once you've removed the rust from your cast iron pan, it's time to give it a good wash with hot, soapy water. This step is important to remove any remaining residue and ensure your pan is thoroughly cleaned before seasoning. Here's what you need to do:

Fill your sink with hot water and add a mild dish soap. You don't need a lot of soap; just enough to create a soapy solution. Use a sponge or scrub brush to wash the pan thoroughly. Pay special attention to the areas where rust was previously present, making sure to scrub away any remaining residue or grease. Continue scrubbing until the pan feels clean and grease-free. If needed, you can add a little more soap to your sponge and scrub again.

After scrubbing, rinse the pan with clean, hot water. You want to ensure that all the soap and any remaining bits of rust or blackened residue are washed away. Rinse until the water runs clear, and there are no more soapy bubbles.

Now, it's time to dry your cast iron pan. This step is crucial, as improper drying can lead to more rust issues. Use paper towels or a clean dish towel to thoroughly dry the pan. Make sure to get into all the nooks and crannies, drying the pan as much as possible. For added assurance, you can place the pan on the stovetop over low heat for a few minutes to ensure it's completely dry.

Once your pan is dry, you can proceed to the next step, which is seasoning. Seasoning your cast iron pan will help create a protective layer, making it non-stick and ready for cooking.

Dry thoroughly

Drying your cast iron pan is an important step in the cleaning process as it prevents the formation of rust. Rust occurs when iron is exposed to oxygen and water, so it is crucial to ensure that your cast iron pan is thoroughly dried after each use. Here are some detailed instructions on how to dry your cast iron pan effectively:

Use a Lint-Free Towel:

Some people recommend drying your cast iron pan with a lint-free towel, such as a lint-free drying cloth or an old t-shirt. Make sure to dry the pan thoroughly, applying a little more pressure to remove any excess moisture. This method helps prevent lint from being transferred to the pan, which is especially important if you have a smooth, well-seasoned skillet.

Dry on the Stovetop:

Another popular method is to dry your cast iron pan on the stovetop. After washing your pan, use a towel or paper towel to wipe out most of the water. Then, place the pan over a medium flame or low heat for about 3-5 minutes until it is completely dry. This method ensures that any remaining moisture is eliminated and can also help preserve the seasoning on your skillet.

Combine with Seasoning:

You can also combine the stovetop drying method with seasoning to enhance the process. After drying your pan on the stovetop, apply a thin layer of oil to the surface while it is still hot. This allows the heat to adhere the oil to the pan, creating a more effective seasoning. However, this type of seasoning is not as durable as oven seasoning, where the oil is baked past the smoke point for a longer period.

Preheat in the Oven:

While this method is less common for drying, it can be useful if you plan to oven-season your cast iron pan. You can place your pan in the oven while it is preheating, ensuring that it dries thoroughly. Oven drying is more time-consuming but can be a good option if you intend to season your pan afterward.

Remember, it is crucial to dry your cast iron pan thoroughly after each use to prevent rusting. Choose the drying method that works best for you, and don't forget to season your pan regularly to maintain its quality and performance.

Coat with a thin layer of oil

Once you've scrubbed, washed, and dried your cast iron pan, it's time to coat it with a thin layer of oil. This step is important for baking seasoning into the pan.

For this step, you'll want to use a neutral polyunsaturated oil with a high smoke point, such as canola, vegetable, or avocado oil. Spread the oil all over the pan, including the bottom and handle, with a cloth or lint-free paper towel. Be sure to go easy on the oil—you just want a thin layer, not enough to drip or run when you tilt the pan.

After coating the pan with oil, you'll need to heat it in the oven to transform the oil into cast iron seasoning. Preheat your oven to between 350 and 500 degrees Fahrenheit. Place the cast iron pan upside down on the top or center rack of the oven, and put a sheet of aluminum foil or a foil-lined baking sheet on the bottom rack to catch any oil drips. Heat the pan for about an hour.

After an hour, turn off the heat and allow the cast iron pan to cool in the oven. This step helps the seasoning further cure and adhere to the iron.

Once the pan has cooled, you can repeat the oiling and heating process as needed until your skillet looks shiny and smooth, with a bonded layer of oil that looks almost like plastic.

Re-season the pan

Re-seasoning your cast iron pan is an important step in the restoration process. It will ensure your pan is ready to cook with and help to prevent future rusting. Here is a step-by-step guide to re-seasoning your pan:

Step 1: Dry the Pan

Use a paper towel or lint-free cloth to thoroughly dry your cast iron skillet. You can also place it on the stovetop on low heat for a few minutes to ensure it is completely dry. This step is important as any remaining moisture can cause rust.

Step 2: Add a Thin Layer of Cooking Oil

Add a very thin layer of cooking oil to the entire surface of your cast iron pan, including the bottom and handle. Use a cloth or lint-free paper towel for this step, and be sure to go easy on the oil—you just want a thin layer that is not enough to drip or run when you tilt the pan. Thin layers are important for baking seasoning into the pan. You can use a neutral polyunsaturated oil with a high smoke point, such as canola, or vegetable oil.

Step 3: Place the Pan Upside Down in a Preheated Oven

Preheat your oven to between 350 and 500 degrees Fahrenheit. Place a sheet of aluminum foil on the bottom rack of the oven to catch any oil drips, and put your cookware upside down on the center rack. This helps prevent oil from pooling on the cooking surface.

Step 4: Bake for One Hour

Bake your pan for one hour at the preheated temperature. 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.

Step 5: Repeat as Needed

Depending on the condition of your pan, you may need to repeat the seasoning process a few times to build up a non-stick base coat. Simply rub oil onto the cool pan and bake upside down for one hour at 500 degrees Fahrenheit, letting the pan cool in the oven.

Frequently asked questions