Cast Iron Care: Preventing Rust

Keeping your cast-iron pan from rusting is easy if you follow a few simple steps. Cast iron is prone to rusting when it comes into contact with moisture and oxygen, so it's important to dry your pan thoroughly after each use and avoid letting it soak in water. In addition to drying your pan with a towel, you can also place it on a stovetop burner over low to medium heat for a few minutes to ensure it's completely dry.

Another way to prevent rust is to season your cast-iron pan. Seasoning creates a protective layer that shields the iron from oxidation and reduces the potential for rust. To season your pan, apply a thin layer of cooking oil to its entire surface, then place it upside down in an oven preheated to between 450 and 500 degrees Fahrenheit for about an hour.

Proper storage is also key to preventing rust. Store your cast-iron pan in a clean, dry, low-humidity environment, and place paper towels between stacked pans to improve air circulation. You can also use silica gel packets, which absorb moisture and help maintain low humidity levels.

How to Keep Cast Iron Pan from Rusting

Never soak the pan

Cast iron pans are very susceptible to rust, so it is important to never soak your cast iron pan. Cast iron is porous, and long exposure to water will cause it to soak up the moisture and eventually rust. Even a short soak can be harmful, as it doesn't take long for moisture to seep deep into the pores of the cast iron and cause rust to form.

If you need to remove stuck-on food from your pan, it is better to simmer a little water for 3-5 minutes and then use a scraper after the pan has cooled. You can also bring the pan to a boil with a few cups of water and scrape off the mess with the help of warm water. Dump the warm water and clean, dry, oil, and store the skillet as usual.

If you do accidentally leave your pan to soak for too long and it develops rust, don't panic! With a little extra care, you can remove the rust and continue using your cast iron cookware. Simply scour the rusty pan with warm, soapy water and steel wool. Rinse and hand dry thoroughly. Apply a thin layer of cooking oil to the cookware, inside and out. Place the cookware in the oven upside down and bake at 450-500 degrees F for one hour. Allow to cool and repeat as necessary to achieve the classic black patina.

Don't let the pan air-dry

Allowing your cast iron pan to air-dry is a surefire way to encourage rusting. Cast iron is porous, so even if you towel-dry your pan, there may still be some moisture lingering that isn't visible to the naked eye. To prevent this, dry your pan with a towel and then place it on a stovetop burner over low-medium heat for 2-3 minutes. Alternatively, place it in the oven at 200°F for 5-10 minutes. This will ensure your pan is bone dry and eliminate the risk of rust forming.

If you've left your cast iron pan to air-dry and rust has formed, there are a few steps you can take to remove it. First, scrub the rusty sections with steel wool or a stiff brush under cold water. Dry the pan with a towel and then place it on the stovetop over low-medium heat for 5 minutes to evaporate any remaining moisture. Oil a paper towel or rag with seasoning oil and wipe down the pan until the rust is no longer visible. If you can still see or smell rust, repeat these steps until it's gone. Once the rust has been removed, be sure to season your pan before using it again.

Lightly oil after use

To prevent rust from forming on your cast-iron pan, it's important to lightly oil it after use. This is because cast iron is prone to rust when it comes into contact with moisture and oxygen. The oil will form a protective layer, shielding the iron from oxidation and reducing the potential for rust.

After washing your cast-iron pan, dry it thoroughly with a towel. Then, apply a thin layer of cooking oil to the entire surface of the pan, inside and out. You can use a cloth or lint-free paper towel to do this. Just be sure to go easy on the oil—you only need a thin layer.

Once you've oiled your pan, it's important to store it in a dry, low-humidity environment. Avoid storing it in damp spaces, such as under the sink or beside the dishwasher. You can also place layers of paper towels between stacked cast-iron pans to improve air circulation.

Avoid certain foods

To keep your cast-iron pan from rusting, it's best to avoid cooking acidic foods such as tomatoes or vinegar, as these can eat into the seasoning and lead to rust. The same goes for wine-braised meats, as the acid in the wine can leach small amounts of metal into your food, giving it an off-taste and potentially harming your health.

If you're making a bolognese, it's best to use a stainless-steel pan instead of cast iron. This is because acidic foods can damage the seasoning or non-stick coating of your skillet, and the end result will taste metallic.

It's also worth noting that cast-iron pans are not ideal for cooking delicate fish fillets, as they can stick to the pan and be difficult to remove. Enamel pans are better for cooking fish like tilapia, cod, and flounder.

Use often

Cast-iron skillets love to be used and loved. They'll start to rust if they've been cooped up for a long time without much air circulation or use. This is often the case in coastal climates, where the salty air can have a big impact.

• Use your cast-iron pans often. The more you use them, the less likely they are to rust.
• If you're using your cast-iron pan for cooking, make sure to clean and dry it properly after each use.
• Avoid soaking your cast-iron pan for too long. Cast iron is vulnerable to rust, so limit its exposure to water as much as possible.
• After rinsing, wipe off any excess water with a towel and place the pan on a burner to remove extra moisture.
• Store your cast-iron pans in a dry, low-humidity environment where air can circulate.
• Place silica gel packets in and around your cast-iron skillets to absorb moisture.
• Stack your cast-iron pans with a layer of paper towels or pan separators in between to improve air circulation and prevent moisture buildup.

Frequently asked questions