Restore Rusty Cast Iron Pans To Perfection

Cast iron skillets are a staple in many kitchens, known for their durability and ability to be passed down through generations. However, even the most well-seasoned pans can fall victim to rust if left exposed to moisture or not dried properly. But fear not, because bringing your rusty cast iron skillet back to life is easier than you think! With a few simple steps and some elbow grease, you can restore your pan to its former glory and have it cooking like new again.

Use steel wool to remove rust

If your cast iron pan has rusted, don't panic! It can be easily restored by following a few simple steps.

Firstly, use fine steel wool to scour the rusty sections of the pan. You should aim to scour the pan until the affected areas return to raw cast iron. This will remove the protective layer of carbonized oil, known as the seasoning, but this is okay as you will be re-seasoning the pan later.

After removing the rust, rinse the pan with water and dry it thoroughly with a paper towel or lint-free cloth. You can also place the pan on the stovetop on low heat for a few minutes to ensure it is completely dry.

Once the pan is dry, you can move on to the next step of re-seasoning the pan, which involves adding a thin layer of cooking oil to the entire surface.

Wash with warm water and mild dish soap

Once you've removed the rust from your cast iron pan, it's time to give it a good wash. For this step, you'll want to use warm water—not too hot, as you don't want to risk warping or cracking the pan—and a mild dish soap. You don't need to use a lot of soap; a few drops will do. Work up a good lather with your hands or a clean cloth and scrub the pan all over. If your pan had stubborn, stuck-on food, you can use a pan scraper to remove it. If the food is really stuck on, you can also simmer a little water in the pan for 3-5 minutes to loosen it, then use the scraper once the pan has cooled.

If you want to use a scrubbing brush, scouring pad, or sponge, opt for something mildly abrasive, like a green scrub pad. You want to avoid anything too harsh that could damage the pan, so no steel wool for this step! Give your pan a good scrub all over, making sure to get into any nooks and crannies. If your cast iron has a handle, don't forget to wash that too.

Once you've scrubbed away all the dirt and grime, give the pan a thorough rinse to ensure that all the soap is gone. It's important to dry the pan promptly and thoroughly after washing to prevent rust from returning.

Dry the pan

Drying your cast iron skillet is an important step in the process of restoring a rusty pan. After scrubbing and washing your pan, you need to completely dry your cast iron skillet with a paper towel or lint-free cloth. Leaving your pan to air-dry is not recommended as it can lead to rust. Make sure to get rid of any residual moisture by placing the pan on the stovetop on low heat for a few minutes. You can also place it in the oven on high heat for a short time to ensure it is bone dry. This step is crucial as any remaining moisture can lead to further rusting.

Once your pan is dry, you can move on to the next step of adding a thin layer of cooking oil to the entire surface of the pan. It is important to use just a thin layer of oil, as you don't want it to drip or run. After oiling, place the pan upside down on the top rack of your oven, with a sheet of aluminium foil or a foil-lined baking sheet on the bottom rack to catch any oil drips. Heat the cast iron for approximately one hour at 350°F to 450°F.

After heating, turn off the oven and let the cast iron cool down before using it again. This allows the seasoning to cure and adhere to the iron. Proper drying and oiling will help restore your cast iron skillet to its former glory, making it ready for many more years of cooking.

Coat the pan with a thin layer of oil

To coat your pan with a thin layer of oil, you will need to start by choosing the right oil. Oils with a high smoke point, such as grapeseed, canola, peanut, avocado, sunflower seed, or soybean oil, are ideal for seasoning cast iron pans.

Once you have chosen your oil, pour a small amount into the pan. You will only need about one tablespoon of oil, or enough to thinly coat the bottom of the pan. Swirl the pan around to spread the oil to the sides, ensuring that the entire interior is evenly coated.

It is important to note that you should only use a small amount of oil to avoid a sticky surface. After coating the pan, place it in the oven upside down to prevent oil from pooling on the cooking surface.

If you are seasoning a stainless steel pan, you will need to heat the oil after coating the pan. Heat the pan on the stove over medium heat for 2-5 minutes, or until the oil begins to smoke. Once the oil starts to smoke, remove the pan from the heat and let it cool before wiping out any excess oil with a paper towel.

Place the pan upside down in the oven

Once you have thoroughly cleaned your cast iron pan, dried it, and coated it with a thin layer of oil, it is time to place it in the oven. Place the pan upside down on the top rack of your oven. This will help prevent oil from pooling on the cooking surface. Place a sheet of aluminium foil or a foil-lined baking sheet on the bottom rack to catch any oil drips.

Now, preheat your oven to between 350°F and 500°F. The higher the temperature, the less time the pan will need to be in the oven. However, be careful not to exceed 500°F, as this can damage the iron. Lodge, a manufacturer of cast iron cookware, recommends preheating the oven to 450–500 degrees F.

Once the oven is preheated, place the pan in the oven and let it bake for about an 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. You can let the pan cool overnight or remove it and set it aside for at least 45 minutes before using.

Frequently asked questions