Restoring Cast Iron: Removing Scratches From Your Pan

Cast iron is a popular cookware material due to its durability, even heat distribution, and compatibility with various heating surfaces. However, cast iron skillets and pans are susceptible to scratches, dents, and dings, especially when metal utensils are used. While cast iron cookware is generally low-maintenance, proper care and maintenance are necessary to ensure its longevity. This includes effective cleaning techniques, proper storage, and re-seasoning to maintain its non-stick properties and smooth surface.

Wash the pan with warm water and a gentle dish soap

To get scratches out of a cast-iron pan, one of the first steps is to wash the pan with warm water and a gentle dish soap. This process will ensure that your pan is clean and ready for the next steps in removing scratches and restoring its non-stick qualities. Here is a detailed guide on how to do this effectively:

Start by filling your sink with warm water. Avoid using hot water as it can be too harsh and potentially cause further damage to your pan. Ensure the water is at a comfortable temperature that is not too cold, as you want to effectively remove any grease or stuck-on food particles.

Add a small amount of gentle dish soap to the water. It is important to use a mild, non-abrasive soap designed for dishwashing. Avoid using harsh detergents, steel wool, or scouring pads, as these can damage the pan's seasoning and make the scratches worse. Gently scrub the inside and outside of the pan with a soft sponge or washcloth. Pay close attention to the scratched areas, ensuring that you thoroughly clean them. If the scratches are particularly stubborn, you can use a plastic pan scraper to gently work on those areas.

Rinse the pan with warm water to remove any soap residue. Ensure that you thoroughly rinse all surfaces, including the handles and exterior sides. You want to ensure that no soap residue remains, as it can affect the seasoning process later on.

Once rinsed, dry the pan thoroughly with a clean kitchen towel or a soft cloth. Make sure to get into all the nooks and crannies, and don't forget to dry the handles and exterior surfaces as well. It is important to ensure that your pan is completely dry before moving on to the next steps of the scratch removal process.

After washing, take a moment to inspect the scratches. Determine how deep and long they are. This assessment will help you understand the degree of damage and decide if you need to repeat the scratch removal process multiple times. Remember that removing scratches from cast iron may take some time and patience, and you may need to repeat these steps a few times to achieve the desired results.

Dry the pan thoroughly with a clean kitchen towel

Drying your cast-iron pan is an important step in the maintenance of your cookware. Proper drying ensures that your cast iron remains in top condition, ready for its next use. Here's how to dry your cast iron pan thoroughly with a clean kitchen towel:

First, grab a clean, dry kitchen towel. Make sure the towel is made of absorbent material, such as cotton or linen. You want a towel that can soak up any remaining moisture on the pan's surface. Avoid using paper towels or any towel with decorative embroidery, as these can leave lint or fibres on the pan.

Next, after washing your cast iron pan, gently shake off any excess water. You can do this by holding the pan with oven mitts or a dry towel, then giving it a few firm shakes over the sink. This step helps to remove the majority of the water, making the drying process easier.

Now, use your clean kitchen towel to pat the pan dry. Be sure to dry both the inside and outside surfaces, as well as the handle and any other crevices or ridges. Take your time with this step, ensuring that you absorb as much moisture as possible. Remember, even small bits of leftover water can harbour moisture, so it's important to be thorough.

Once you've patted the pan dry, use your towel to gently wipe down the entire surface. This helps to pick up any remaining water droplets and ensures that your pan is completely dry. Pay extra attention to the areas around the handle, the rim, and any crevices where water might pool.

Finally, for added assurance, you can place the pan on a stovetop or in an oven set to low heat. This will help evaporate any lingering moisture. You can also use this opportunity to heat your pan before cooking, which can help improve its non-stick properties. However, remember to never place a hot cast iron pan directly into cold water, as it can crack irreparably.

By following these steps, you'll be able to keep your cast iron pan in optimal condition, ensuring that it lasts for generations to come.

Apply cooking oil or shortening, coating the pan inside and out

To get scratches out of a cast iron pan, you'll need to re-season it by applying a thin layer of cooking oil or shortening, coating the pan inside and out. This process involves bonding a new layer of oil to the pan's surface, creating a protective coating that gives the pan its non-stick quality.

Start by ensuring your pan is clean and dry. Use a paper towel to coat the pan, including the bottom, handle, and outside, with a thin layer of oil. You can use a neutral oil like canola, vegetable, or corn oil, or a fat like shortening or lard. Wipe away any excess oil so that the pan feels dry to the touch. Even a small amount of excess oil can pool during seasoning, so be sure to buff the pan thoroughly.

Once the pan is coated, place it in an oven preheated to between 350°F and 500°F (some sources recommend 450°F). Place a baking sheet or aluminium foil on the rack below to catch any oil drips. Leave the pan in the oven for about an hour. This process will polymerize the oil, creating a hard, plastic-like coating.

After an hour, turn off the oven and let the pan cool down inside. Repeat these steps multiple times to build up a smooth finish. Each layer of seasoning adds protection to your cast iron pan, so be sure to season regularly to maintain its non-stick properties and prevent rust.

Place the pan in the oven for 30-40 minutes

Now that your cast iron pan is clean, dry, and coated with oil or shortening, it's time for the next step in the restoration process: baking it in the oven. Place the pan in the oven for 30-40 minutes, setting the temperature to 400 degrees Fahrenheit. Position the pan face down on the baking rack in the centre of the oven. This is important because you want the oil or shortening to melt and distribute evenly across the pan's surface, filling in any scratches or gouges.

While the pan is in the oven, the heat will cause the oil or shortening to polymerise, creating a protective layer that prevents the pan from rusting and also gives it non-stick properties. This process is known as "seasoning" the pan. It's a crucial step in cast iron pan care, as it helps to fill in any scratches and creates a smooth, non-stick surface for cooking.

After 30-40 minutes, turn off the oven and let the pan cool inside. Do not remove the pan from the oven until it has cooled to room temperature. This gradual cooling process helps to prevent thermal shock, which can cause cast iron to crack or warp. Once the pan is cool, carefully remove it from the oven and inspect the surface.

If the scratches have not completely filled in, you may need to repeat the entire process, starting with washing and drying the pan, and then applying a new coat of oil or shortening before baking again. Repeat as many times as needed until the pan's surface is smooth, glossy, and free of scratches.

Remember, cast iron pans are renowned for their durability and can last for generations with proper care. This process of removing scratches and re-seasoning the pan is a great way to restore and maintain your cast iron cookware, ensuring it remains in top condition for years to come.

Repeat the process if scratches remain

If the scratches remain, repeat the process of removing scratches from your cast iron pan. First, wash the pan with warm water and a small amount of gentle dish soap, scrubbing the inside and outside of the pan. Dry the pan thoroughly with a clean kitchen towel. Next, determine the depth and length of the scratches. Deep gouges or scratches may require multiple rounds of the scratch-removal process. Apply two tablespoons of cooking oil or shortening to the pan, ensuring that the oil gets inside the scratches. Use your hands or a paper towel to rub in the oil, coating the entire pan, including the inside and outside. Avoid overcoating the pan—aim for a glossy look without any drips or pools of oil.

Place aluminium foil on the bottom of the oven, beneath the heat coils. Preheat the oven to 400 degrees Fahrenheit. Place the cast iron pan upside down on the baking rack in the centre of the oven. Bake for 30 to 40 minutes. Turn off the oven and allow the pan to cool inside. Once it has cooled to room temperature, remove the pan and inspect it for any remaining scratches or dull patches. If scratches remain, repeat this process until the pan is smooth, with a uniform, glossy black finish.

After using your cast-iron pan, wash it briefly with a small amount of soapy water, then rinse and dry it thoroughly. Lightly coat the pan with oil to seal it, but be sure to wipe away any excess oil, as it can turn rancid after a few days. Repeat the seasoning process whenever the pan loses its non-stick qualities or becomes scratched. Remember to always use a metal spatula with a straight edge when cooking with your cast iron pan to maintain its smooth surface.

Frequently asked questions