Cleaning Rust From Cast Iron: Effective Methods To Try

Cast iron pans are prone to rust, but there are plenty of ways to remove it. For small amounts of rust, you can use salt, a scrub brush, or even a potato. For larger amounts, you may need to soak the pan in a vinegar solution before scrubbing. Once the rust is removed, the pan should be dried and seasoned to prevent future rusting.

How to get rid of rust from a cast iron pan

Soak in vinegar

If your cast iron pan has been affected by rust, you can restore it by soaking it in vinegar. This method is particularly effective for serious cases of rusting.

To start, mix equal parts water and distilled white vinegar in a container that is large enough to fit your pan, such as a bucket or deep foil pan. Ensure that the entire pan, including the handle, is submerged in the mixture. Check the pan every 15 minutes or so, and remove it from the solution once the rust easily flakes away. This can take anywhere from one to eight hours, so frequent check-ins are important to prevent the vinegar from damaging the cast iron.

Once the rust has been removed, wash the pan with mild dish soap and warm water, scrubbing away any lingering rust with a mildly abrasive sponge. Dry the pan immediately and thoroughly with a kitchen or paper towel, and place it on the stovetop over low heat for a few minutes to ensure complete dryness.

After the pan is dry, you will need to re-season it to restore the protective layer of fat molecules. Preheat the oven to 450-500°F. Wipe a thin layer of neutral cooking oil, such as vegetable oil, all over the pan, inside and out. Then, buff any excess oil and place the pan upside-down in the oven, with aluminum foil or a baking sheet on the bottom rack to catch any drips. Turn off the heat after an hour and let the pan cool in the oven overnight, or for at least 45 minutes before using.

Remember, the best way to deal with rust is to prevent it from occurring in the first place. Always ensure your cast iron pan is completely dry before putting it away, and store it in a low-humidity spot.

Scrub with salt

If your cast iron pan has a few rust spots, a salt scrub will do the trick. This method is a great alternative to vinegar soaks, which can be quite time-consuming and require frequent check-ins to ensure the vinegar doesn't eat away at the original cast surface of the pan.

Step 1: Sprinkle Salt on the Pan

Cover the surface of your cast iron pan with a somewhat thick layer of salt. The precise amount of salt will depend on the size of your pan. For context, about half a cup of salt would be used for a 12-inch cast iron pan.

Step 2: Scrub the Pan with a Potato

Cut a potato in half and use the cut side to scrub the salt into the pan. The potato will provide a coarse surface to help rub away the rust. Apply a great deal of pressure and scrub in a circular motion, ensuring you cover the entire pan, including the sides and bottom.

Step 3: Rinse and Dry the Pan

Once the rust has been removed, rinse the pan under the faucet to get rid of any remaining salt and potato residue. Immediately pat the pan dry with a paper towel, and then place it on the stove over low heat. This step is crucial to ensure that all moisture is gone, as water can cause rusting.

Step 4: Re-season the Pan

Removing rust will also remove the seasoning of your cast iron pan, so it's important to re-season it after treating it with salt. Apply a small amount of vegetable or olive oil to the pan using a paper towel, and then remove any excess oil with a clean paper towel. Place the pan over low heat for about 30 minutes to complete the re-seasoning process.

And there you have it! A simple and effective way to remove rust from your cast iron pan using salt. Remember to always dry your cast iron pan thoroughly after use and store it in a dry place to prevent rust from forming in the future.

Wash with soap

To get rid of rust from your cast iron pan, you can wash it with soap. Here is a detailed, step-by-step guide:

Prepare the Pan for Washing:

Before you begin scrubbing, it is important to remove any loose rust from the pan's surface. Use a scouring pad, steel wool, or a Lodge Rust Eraser to scour the rusty sections until you reach the raw cast iron beneath. This step is crucial to ensure that the subsequent washing and seasoning processes are effective.

Now, it's time to wash the pan with soap. Use a mild dish soap or natural dish soap, as strong soaps can strip away the pan's seasoning. Add a drop or a small amount of the soap to warm water. You can use a mildly abrasive sponge, a gentle scouring pad, a mesh sponge, or even a bristle brush to scrub the pan. Wash the pan thoroughly, focusing on removing any lingering rust and ensuring it is completely clean. Despite the myths, it is safe to use soap on cast iron, especially at this stage, as there is no seasoning to damage.

Rinse and Dry:

After washing, thoroughly rinse the pan with warm water to remove any soap residue. It is important to dry the pan immediately and thoroughly with a kitchen or paper towel. You can also place the pan on the stovetop over low heat for a few minutes to ensure it is completely dry. This step is crucial, as any remaining moisture can lead to further rusting.

Re-season the Pan:

Once the pan is clean and dry, it is time to re-season it. This step is important to restore the protective layer that prevents rust and creates a non-stick surface. Start by preheating your oven to 450-500 degrees Fahrenheit. Then, apply a thin layer of cooking oil, such as vegetable oil, to the entire surface of the pan, inside and out. Use a cloth or lint-free paper towel, and be sure to coat the bottom and handle as well. Place the pan upside down on the center rack of the oven, with aluminum foil or a baking sheet on the bottom rack to catch any oil drips. Leave the pan in the oven for about an hour, then turn off the heat and let it cool completely.

Maintain Your Pan:

To prevent rust from returning, proper maintenance is key. Always clean and dry your cast iron pan after each use, and regularly re-season it. When storing, ensure the pan is completely dry and keep it in a low-humidity spot. If stacking multiple pans, use pan separators or layers of paper towels to prevent moisture buildup.

Re-season

Step 1: Scrub and Wash Your Pan

Use fine steel wool or a scouring pad to scrub the rusty sections of the pan. If the rust is minor, you can use a scouring pad or kitchen towel to rub about 1/3 cup of kosher salt into the surface of the pan. Wash the pan with warm, soapy water. This step may remove portions of the seasoning, but that's okay because you are preparing to re-season the pan.

Step 2: Dry Your Pan

Completely 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 ensure it is completely dry.

Step 3: Apply a Thin Layer of Oil

Add a very thin layer of cooking oil to the entire surface of your cast iron, including the bottom and handle. 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.

Step 4: Preheat Your Oven and Place the Pan Upside Down

Preheat your oven to between 450-500°F. Place aluminium foil on the bottom rack of the oven to catch any excess oil. Put your cookware upside down on the centre rack. This helps prevent oil from pooling on the cooking surface.

Step 5: Bake Your Pan

Bake the pan for one 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.

Step 6: Repeat the Process

You might need to repeat the baking step to achieve a newly seasoned skillet's good look and feel. Don't be afraid to repeat this process three times so your skillet will have just the right non-stick surface.

Step 7: Maintenance

Every time you use your seasoned pan, wipe it clean or give it a gentle scrub with warm soapy water, then dry thoroughly and coat it lightly with another layer of oil. These mini-seasoning sessions will gradually build up the protective layers of seasoning, making for a better cooking surface and guarding against future rust. Repeat the complete seasoning process once or twice a year for regular upkeep.

Store correctly

To store your cast iron pan correctly, always ensure it is completely dry before putting it away. Cast iron is porous, so it's important to evaporate any lingering water that might not be visible by drying the pan over medium-low heat on the stove. Place the pan on low heat for a few minutes to ensure it is bone dry.

Store your cast iron pan in a low-humidity spot. If you are stacking multiple pans, line each one with a few layers of paper or kitchen towel, or invest in breathable pan separators to prevent moisture from becoming trapped. These steps will help to keep your cast iron pan as dry as possible, as any lingering dampness can encourage rust to return.

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