Emilie Meyer
Cast iron pans are a durable and versatile addition to your kitchen. However, they do require some maintenance to keep them in good condition. If your cast iron pan has developed rusty patches, a dull appearance, or is no longer non-stick, it's time to recoat or reseason it. This process involves cleaning the pan, drying it thoroughly, and then applying a new layer of oil before baking it in the oven. By following these steps, you can restore your cast iron pan to its former glory and ensure it has a smooth, glossy finish that is ready for your next culinary creation.
| Characteristics | Values |
|---|---|
| When to recoat | When the pan has rusty patches, looks dull, or isn't as non-stick as it used to be |
| Cleaning method | Scrub the pan in hot, soapy water using a nylon scrub brush or fine steel wool scrubber to remove rust |
| Alternative cleaning method | Immerse the pan in equal parts vinegar and water for up to eight hours |
| Oil type | Safflower, canola, vegetable, corn, grapeseed, rice bran, soybean, peanut, sunflower, olive, shortening, or coconut |
| Oil application | Cover the inside, outside, and handle of the pan with a light, even coating of oil |
| Oven temperature | 350˚F-500˚F (176˚C-260˚C) |
| Baking time | One hour |
| Baking position | Upside down on the middle oven rack with a sheet of aluminum foil on the lower shelf to catch any drips |
| Number of repetitions | May need to be repeated up to three times to achieve the desired finish |
What You'll Learn
Cleaning your pan with hot, soapy water and a nylon scrub brush or fine steel wool scrubber
To start the process of recoating your cast iron pan, you'll need to give it a good clean. Fill your sink with hot, soapy water and grab a nylon scrub brush or some fine steel wool. You can also use coarse salt and a potato to help remove any rust and cooked-on gunk. Scrub the pan thoroughly, making sure to get into all the nooks and crannies. If your pan is very rusty, you may need to let it soak in the hot, soapy water for a while before scrubbing.
Once you've given it a good scrub, rinse the pan with warm water. If desired, you can also use a small amount of soap at this stage to ensure that all the grime and grease are removed. Pay particular attention to the lip of the pan, using the straight edges of a scouring pad to get into any tight spaces.
After rinsing, dry the pan immediately. Use a clean cloth or kitchen roll to thoroughly dry the pan inside and out. It's important to get it as dry as possible, as any remaining moisture can lead to rust. Once you've towel-dried the pan, place it on the stove and warm it over medium-low heat. This will ensure that any remaining moisture is completely evaporated.
Now that your pan is clean and dry, it's time to move on to the next step in the recoating process: drying and seasoning the pan in the oven.
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Removing rust with vinegar and water
Step 1: Prepare the Vinegar and Water Solution
Mix equal parts of water and white vinegar in a container large enough to fully submerge your cast iron pan. The amount of vinegar and water you need will depend on the size of your pan.
Step 2: Soak the Pan
Submerge your cast iron pan completely in the vinegar and water solution. Make sure to include the handle! Leave the pan to soak until the rust is removed. This can take anywhere from one hour to eight hours, so check the pan regularly—every 15 minutes or every 30 minutes. It's important to not leave the pan in the solution for too long, as the vinegar can start to eat away at the cast iron itself once the rust is gone.
Step 3: Remove and Scrub the Pan
Once the rust has been removed, take the pan out of the solution and wash it right away. Use a soft scrub brush or sponge and some mild detergent to remove any remaining vinegar residue. Be gentle to avoid damaging the surface of the pan. Rinse the pan with clean water.
Step 4: Dry the Pan
After washing, dry the pan immediately and thoroughly with a cloth 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. It is important to remove all moisture, as water can cause rust on cast iron pans.
Step 5: Re-season the Pan
Removing rust will also remove the seasoning of your cast iron pan, so you will need to re-season it. Preheat your oven to 350-500°F. Rub the pan all over with a thin layer of oil, such as vegetable oil or canola oil. Then, place the pan upside down in the oven on the middle rack. Place a sheet of aluminum foil on the lower rack to catch any drips. Bake the pan for about 45 minutes to one hour.
Tips for Maintaining Your Cast Iron Pan:
- Clean your pan properly after each use. Use a small amount of soap and gently rub it with a brush or sponge.
- Always dry your pan completely after washing.
- Store your pan away from moisture to prevent rust. You can place a paper towel inside the pan to keep it dry and dust-free.
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Drying your pan thoroughly inside and out
Drying your cast-iron pan thoroughly inside and out is a crucial step in the process of re-coating. It is important to remember that if a skillet is not completely dry, it will develop rust. Here are some detailed instructions to ensure your pan is dried effectively:
Firstly, as soon as you have finished scrubbing and rinsing your pan, dry it immediately with a cloth towel. Next, place the pan on the stove and warm it over medium-low heat. This step is important as it ensures that all moisture evaporates. While your pan is warming up, you can prepare the next step by placing a sheet of aluminium foil on the bottom rack of your oven. This will catch any drips during the baking process.
It is imperative that you move on to the next step immediately after drying your pan. If you wait too long, rust will begin to develop on the surface. Therefore, as soon as your pan is dry and warm, place it in the oven and proceed with the re-coating process.
Leaving your pan to air dry is not sufficient, as it must be dried with a towel and warmed on the stove to ensure all moisture is removed. This is a key step to ensure the success of your re-coating process, as any remaining moisture will cause issues later on.
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Coating the pan with oil
First, remove the pan from the oven, using oven mitts if necessary. The pan should be clean and dry before you begin this step. Immediately begin rubbing the oil into the pan, coating the entire surface, including the inside, outside, and handle. Use a wadded paper towel or cotton cloth to apply the oil generously and evenly. It is important to coat the entire pan, not just the interior, to ensure a proper reseason.
Continue rubbing the oil into the metal until it begins to build up and form a sheen. Use a paper towel or cloth to wipe away any excess oil, leaving the pan with a wet appearance. Be cautious during this step to avoid burning yourself, as the hot cast iron will absorb the oil quickly. You may notice some smoke, which is normal.
After coating the pan, it is time to return it to the oven. Place the pan upside down on a rack in the oven to prevent oil from pooling inside. Place a sheet of aluminium foil on the rack below to catch any drips. Then, heat the pan in the oven for approximately one hour.
You may need to repeat the oil coating and baking steps several times to achieve the desired finish. A newly seasoned skillet will have a distinct look—it will be noticeably dark with a shiny, semi-gloss finish. Repeat the process until you achieve this appearance.
Once you are satisfied with the coating, turn off the oven and allow the pan to cool completely inside. When the pan has cooled, use a paper towel to wipe away any remaining excess oil. Your cast iron pan is now ready for use!
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Baking the pan in the oven
Once you've cleaned your cast iron pan, dried it, and placed aluminium foil on the bottom rack of your oven to catch any drips, it's time to bake the pan.
First, preheat your oven to 500°F (or your oven's highest setting). Then, place the pan in the oven and bake for one hour, un-oiled at first. This will allow the pores to open up and better soak in the oil in the next step.
After an hour, carefully remove the pan from the oven, using double oven mitts if necessary. Immediately rub a coat of oil all over the pan (inside and out) with a wadded paper towel or cotton cloth. Keep rubbing oil into the metal until it begins to build up, then use new paper towels to wipe up excess oil until the pan just looks wet. Be careful to avoid burning yourself.
Now, return the pan to the oven, upside down. Every 10 minutes or so, wipe the pan to catch any build-up of oil drips before they bake on, and return to the oven. After 30 minutes, prop the oven door partially open to cool.
If your pan is in bad condition, you may need to repeat the process a few times to build up a non-stick base coat. Simply rub oil on the cool pan and bake upside down for one hour at 500°F, letting the pan cool in the oven.
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Frequently asked questions
To clean your cast iron pan, scrub it with hot water and soap, steel wool, coarse salt, or fine steel wool. You can also use a potato to help remove rust. Dry the pan thoroughly inside and out, then place it in an oven preheated to 250°C or 480°F for one minute to remove any remaining moisture.
You can use oils with a high smoke point, such as vegetable oil, canola oil, safflower oil, or olive oil. Other options include lard, shortening, rice bran oil, soybean oil, peanut oil, corn oil, sunflower oil, grapeseed oil, or coconut oil.
After cleaning and drying your pan, apply a thin coat of oil all over the pan, including the handle. Place the pan upside down on a rack in an oven preheated to between 350°F and 500°F. Place a sheet of foil on the rack below to catch any drips. Bake for one hour, then let the pan cool completely in the oven. Repeat the process up to four more times to build up a non-stick coating.
It depends on how often you use your pan. If you use it frequently, oiling it after each use is recommended. If you rarely use your pan, oiling it two to three times a year should be sufficient.
