Scrubbing Away Rust: Reviving Your Cast Iron Pan

Cast iron pans are durable and can last a lifetime, but they can be prone to rusting. Luckily, it's easy to remove rust and restore your pan to its former glory. Whether you've inherited a vintage pan or simply forgotten to dry your skillet after washing, a few simple steps will have your cookware looking as good as new. In this article, we'll show you how to clean and refurbish your cast iron pan, so you can get back to cooking up a storm.

Soak the pan in a vinegar solution

So, you've let your cast iron pan stack up some rust—don't worry, it happens to the best of us. The good news is that it's not a lost cause. You can remove the rust and restore your pan to its former glory with a few simple steps.

If you're dealing with minor surface rust, you can probably skip the vinegar soak and opt for a salt scrub or steel wool to rub away the spots of rust. However, if you're facing a more stubborn case of rust, it's time to break out the vinegar.

Mix equal parts water and distilled white vinegar in a container large enough to fit your cast-iron pan, ensuring the mixture is enough to submerge the entire pan, including the handle. Place your pan in the vinegar solution and let it soak. Check the pan every 15 minutes to an hour to see if the rust is coming off. The vinegar will dissolve the rust, but be careful not to let it soak for too long, as it can start eating away at the original cast surface of the pan.

Depending on the severity of the rust, this process can take anywhere from one to eight hours. Keep a close eye on your pan to ensure it doesn't soak for longer than necessary. Once the rust easily flakes away, remove the pan from the solution. Give it a thorough rinse with water to remove any residual vinegar.

Now that your pan is free of rust, it's time to dry it completely. Use a clean dish towel or paper towel to wipe down the pan, and then place it on the stovetop over low heat for a few minutes to ensure it's entirely dry.

With your pan clean and dry, the final step is to reseason it. This will create a protective layer of fat molecules, giving your cast iron that signature non-stick surface and dark matte finish. Preheat your oven to between 450°F and 500°F. Apply a thin layer of neutral cooking oil, such as vegetable oil, all over the pan, inside and out. 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. Leave it in the oven for about an hour, then turn off the heat and let the pan cool completely before using it again.

Scrub the pan with steel wool

Scrubbing the pan with steel wool is an effective way to remove rust from cast iron cookware. Steel wool can be used to scour the rusty sections of the pan, along with warm, soapy water. This step may remove portions of the seasoning, but that is okay, as the pan will be re-seasoned after cleaning. It is important to note that steel wool should only be used to remove rust and not for regular cleaning, as it can damage the pan's surface.

When scrubbing with steel wool, apply some elbow grease, especially if the rust is severe. For light surface rust, steel wool alone may be sufficient to remove the rust. However, for more serious cases, it is recommended to soak the pan in a vinegar solution before scrubbing. This solution is made by mixing equal parts distilled white vinegar and water. Soak the pan for 30 minutes to an hour, testing occasionally to see if the rust is coming off. Be careful not to soak the pan for too long, as the vinegar can start to eat away at the cast iron itself.

After scrubbing the pan with steel wool, rinse it thoroughly with water to remove any remaining rust particles and soap residue. Completely dry the pan with a lint-free cloth or paper towel. You can also place it on the stovetop on low heat for a few minutes to ensure it is completely dry.

Once the pan is dry, it is important to re-season it to restore the protective layer that prevents rust. This is done by adding a thin layer of cooking oil to the entire surface of the pan, inside and out. Be sure to use just enough oil to create a thin layer, as too much oil can make the pan sticky. After applying the oil, place the pan upside down on the top rack of the oven, with a baking sheet or aluminum foil on the bottom rack to catch any excess oil. Bake at 450-500 degrees Fahrenheit for one hour, then turn off the heat and allow the pan to cool in the oven.

Wash the pan with warm, soapy water

After removing the rust from your cast iron pan, it's time to wash it with warm, soapy water. This step is crucial to ensure that any remaining rust particles or residue are completely removed. Here's a detailed guide on how to do it effectively:

Start by filling your sink or a large container with warm water. The water temperature should be comfortably hot but not boiling. Add a few drops of a mild dish soap or a gentle, mild detergent to the water and stir it to create a soapy solution. You don't need a lot of soap, as a little will go a long way. Place your cast iron pan in the sink or container, ensuring it is fully submerged in the warm, soapy water. Let it soak for a few minutes to loosen any remaining residue or rust particles.

Next, use a soft sponge, scrub brush, or scouring pad to gently wash the pan. Avoid using abrasive scrubbers or steel wool at this stage, as you've already removed the rust. Gently scrub the entire surface of the pan, including the sides, bottom, and handle. Pay extra attention to any areas where rust was previously present, ensuring that you scrub away any remaining residue. Rinse the pan thoroughly with clean, warm water to remove any soap residue. It's important to ensure that all the soap is rinsed away, as soap residue can affect the taste of your food the next time you use the pan.

After rinsing, dry the cast iron pan immediately and thoroughly. Use clean kitchen towels or paper towels to absorb as much moisture as possible. Cast iron retains moisture, so it's crucial to dry it as much as possible before the next step. Place the pan on the stovetop and turn the heat to low. Let the pan sit on the warm stovetop for a few minutes to ensure it's completely dry. This step is essential to prevent the formation of new rust.

Once your cast iron pan is clean and dry, it's now ready for the next step in the restoration process, which is reseasoning. Reseasoning will help restore the protective layer on your pan, making it ready for cooking again. Remember, proper maintenance, cleaning, and seasoning of your cast iron cookware will ensure its longevity and keep it in top shape for years to come.

Dry the pan thoroughly

Drying your cast iron pan thoroughly is essential to prevent rust. Leaving your cast iron pan to air-dry is not recommended, as this can lead to rust.

To dry your pan thoroughly, first, use a lint-free cloth or paper towel to absorb any excess water. You can also use a towel to give the pan a good wipe down, but make sure it is lint-free to avoid any residue being left behind.

Next, place the pan on the stovetop over a low flame for a few minutes. This will ensure the pan is completely dry and will help to preserve the seasoning. Faith Durand from The Kitchn recommends leaving the pan on the heat for around 5 minutes, or until it is very dry.

If you are in a hurry, you could stop there. However, if you have the time, it is worth placing the pan in a preheated oven for a few minutes. This is the most thorough way to dry your pan and will ensure that any remaining moisture is removed.

Finally, allow the pan to cool, and give it one last wipe with a cloth or towel. Your pan is now ready to be stored or reseasoned.

Re-season the pan with oil

Re-seasoning your cast iron pan with oil is a straightforward process, but it requires attention to detail. Here is a step-by-step guide:

Step 1: Clean and Dry Your Pan

Start by scrubbing the pan in warm, soapy water, especially if you are reseasoning it. Use a nylon brush or fine steel wool to remove any rust. Rinse the pan thoroughly and dry it completely with a paper towel or lint-free cloth. You can also place it on the stovetop on low heat for a few minutes to ensure it is entirely dry.

Step 2: Apply a Thin Layer of Oil

Add a thin layer of cooking oil to the entire surface of the pan, including the inside, outside, and handle. Use a cloth or lint-free paper towel for this step. Be careful not to use too much oil, as you don't want it to drip or run. A thin layer is crucial for baking the seasoning into the pan effectively.

Step 3: Preheat the Oven and Prepare for Baking

Preheat your oven to a temperature between 350°F and 500°F (177°C to 260°C). Place a sheet of aluminum foil on the lower rack to catch any oil drips. Some people also recommend placing an empty baking pan on the lower rack to catch any excess oil.

Step 4: Bake the Pan

Place the oiled pan upside down on the middle or upper rack of the oven. Baking the pan upside down prevents oil from pooling inside the pan. Bake the pan for about an hour. Then, turn off the oven and let the pan cool down inside. This step allows the seasoning to cure further and adhere better to the iron.

Step 5: Repeat if Necessary

Depending on the condition of your pan and your desired result, you may need to repeat the oiling and baking process. Two to four rounds of seasoning should be sufficient for most pans.

Tips:

• Use oils with a high smoke point, such as vegetable oil, canola oil, or safflower oil.
• Avoid using too much oil, as it can make the pan sticky or cause it to drip.
• Ensure the pan is thoroughly dry before applying oil and placing it in the oven.
• For long-term care, it is recommended to oil your cast iron skillet after each use.

Frequently asked questions