Reviving Green Pan Skillets

GreenPan skillets are easy to refurbish and clean. The first step is to scrub away rust spots using a potato and kosher salt. Then, wash the skillet by hand without placing it in the dishwasher. Give the skillet a second scrub with kosher salt, dry it with a hand cloth, and apply a thin layer of oil. Finally, bake the skillet in the oven to re-season it.

How to remove old seasoning from a Green Pan skillet

If your Green Pan skillet has become caked with old seasoning and burnt-on food, it may be time for a deep clean to restore its non-stick properties. Here is a step-by-step guide on how to remove old seasoning from your skillet:

• Prepare the skillet: Before beginning the cleaning process, inspect the skillet for any cracks. Hold the skillet by its handle and knock on the bottom with your knuckles. A solid, crack-free skillet will produce a clear, bell-like sound. If the sound is dull and muted, there is likely a crack, and it may be time to replace the skillet.
• Remove old seasoning with lye: The seasoning on cast iron is polymerized oil, which can be effectively broken down by lye (sodium hydroxide). You can use an oven cleaner that contains lye, such as Easy-Off, or create your own lye solution by adding a one-pound bottle of lye to five gallons of water. Always exercise caution when handling lye, as it can cause chemical burns. Be sure to wear heavy-duty rubber gloves, eye protection, and cover your skin. Spray or apply the lye solution generously to the skillet and let it sit for 24 hours.
• Scrub the skillet: After the lye has had time to work its magic, use a heavy-duty scrubber to remove the old seasoning. If necessary, repeat the lye application and scrubbing process until all the seasoning is removed and the original metal surface is exposed. Rinse the skillet thoroughly to remove any lye residue.
• Remove rust with vinegar: Once the old seasoning is gone, it's time to tackle any rust that may be present. Soak the skillet in distilled white vinegar for 6 to 12 hours. Do not let it sit for more than 24 hours, as prolonged exposure to vinegar can erode and pit the cast iron. After soaking, scrub the skillet to remove any remaining rust.
• Dry and re-season the skillet: After removing the rust, dry the skillet thoroughly with a cloth or towel. To prevent rust from forming again, apply a thin layer of oil to the skillet. Preheat your oven to 125°F (52°C) and place the skillet inside for 15 minutes. Then, increase the oven temperature to 350°F (177°C) and bake the skillet for about an hour. This process will help expand the iron's porous surface and create a new layer of seasoning. Allow the skillet to cool slowly in the oven before removing and wiping off any excess oil.

By following these steps, you can effectively remove old seasoning from your Green Pan skillet, leaving it clean and ready for re-seasoning. Just remember to always exercise caution when handling potentially harmful substances like lye and to enjoy your freshly restored skillet!

How to get rid of rust on a Green Pan skillet

To refurbish a Green Pan skillet, you'll first need to get rid of any rust. Here's a step-by-step guide:

• Scrub Away Rust Spots: Roll up your sleeves and get ready for some hard scrubbing! Avoid using abrasive stainless steel wool pads, as these can damage the pan. Instead, opt for a bristle brush or plastic pan scrapers to remove any crusty bits. You can also try a unique method using a potato: cut a potato in half, pour kosher salt liberally in the pan, and then use the potato half to apply pressure and rotate circles in the salt. The potato and salt combination will help remove rust without damaging the pan.
• Wash the Pan by Hand: Never put your Green Pan skillet in the dishwasher. Fill your sink with warm water and use a mild soap if needed. Wash the pan gently with a soft sponge or cloth. Avoid using harsh scrubbers or steel wool, as these can damage the pan's surface.
• Repeat the Salt Scrub: Once you've removed the large particles of rust, it's time for another salt scrub. Sprinkle a small amount of kosher salt inside the pan and repeat the potato scrub method from Step 1. This will help remove any remaining rust and ensure a smooth finish.
• Dry the Pan Thoroughly: After rinsing the pan, dry it thoroughly with a cloth or towel. Leaving water on the skillet can cause it to rust again, so make sure to absorb all the moisture. You can also place the pan on low heat on the stove to ensure it's completely dry.
• Apply a Thin Layer of Oil: Preheat your oven to a low temperature, around 125°F (52°C). Place the skillet in the oven for about 15 minutes to warm it up. Then, remove the skillet and increase the oven temperature to 350°F (177°C). Coat the entire skillet with a thin layer of oil, such as cooking oil or Crisco shortening. Avoid using olive oil, as it can turn rancid.
• Bake the Pan: Place the oiled skillet back in the oven and bake at 350°F (177°C) for about an hour. This process helps open the pores of the iron and allows the oil to penetrate, creating a natural non-stick surface. If your skillet has a wooden handle, do not place it in the oven, as it will burn. Instead, wrap the handle with aluminium foil before placing the pan in the oven.
• Cool and Store: After baking, turn off the oven and allow the skillet to cool down slowly. This gradual cooling process helps close the pores of the iron and creates a stronger non-stick surface. Once the pan is cool, remove any excess oil with a paper towel or cloth. Properly store your refurbished Green Pan skillet in a dry place, such as your oven or cabinet.

With these steps, you can effectively remove rust and refurbish your Green Pan skillet, giving it a new lease of life!

How to re-season a Green Pan skillet

If your Green Pan skillet is starting to stick or lose its non-stick properties, it may be time to re-season it. Here's a step-by-step guide on how to do it:

• Scrub away rust spots: Use a bristle brush or a plastic pan scraper to remove any rust spots or crusty build-up. Avoid using abrasive stainless steel wool pads as they can damage the pan. You can also cut a potato in half, pour kosher salt liberally in the pan, and use the potato to apply pressure and rotate circles in the salt.
• Wash the skillet by hand: Never put your Green Pan skillet in the dishwasher. Instead, wash it by hand using mild soap and water.
• Give the skillet a second kosher salt scrub: After removing all the large particles, sprinkle a small amount of kosher salt inside the pan and repeat the potato scrub step.
• Dry the skillet thoroughly: Use a cloth, preferably an old hand towel or cloth, to absorb all the moisture from the pan. Do not leave the skillet to air dry as it may rust.
• Preheat your oven: Preheat your oven to 125°F (52°C) and place the skillet inside for about 15 minutes. Then, remove the skillet and increase the oven temperature to 350°F (177°C).
• Apply a thin layer of oil to the skillet: Once the skillet is warm, remove it from the oven and coat it with a thin layer of oil. You can use cooking oils like vegetable or peanut oil, or Crisco shortening. Avoid using olive oil as it can turn rancid.
• Bake the skillet in the oven: Place the oiled skillet back in the oven and bake at 350°F (177°C) for about an hour. This allows the heat to expand the iron's porous surface and bake in the new layer of seasoning. If your skillet has a wooden handle, do not place it in the oven as it will burn. Instead, place foil or a baking sheet in the oven to catch any drippings.
• Cool the skillet: After baking, turn off the oven and allow the skillet to cool down slowly. This helps to close the iron's pits and pores, and prevents damage from sudden temperature changes.
• Wipe off excess oil: Once the skillet has cooled, use a cloth or paper towel to remove any excess oil.
• Store the skillet properly: Store your Green Pan skillet in a dry place, such as your oven or cabinet. If you have multiple skillets, you can stack them, but be sure to place a soft towel between them to prevent scratches.

By following these steps, you can re-season your Green Pan skillet and restore its non-stick properties, ensuring that your cookware remains in good condition for years to come.

How to properly store a Green Pan skillet

Proper storage is essential to maintaining the quality of your Green Pan skillet. Here are some tips to ensure your skillet is stored correctly:

• Dry your skillet thoroughly after washing: Leaving water on the skillet can cause rusting, so it's important to dry it thoroughly. Use a cloth, preferably an old hand towel or cloth that can absorb any remaining moisture.
• Apply a thin layer of oil: After your skillet is dry, preheat your oven to 125°F (52°C) and place the skillet inside for about 15 minutes. Then, remove it and increase the oven temperature to 350°F (177°C). Coat the entire skillet with a thin layer of oil, such as cooking oil or Crisco shortening. Avoid using olive oil, as it can turn rancid.
• Bake the skillet in the oven: Return the oiled skillet to the oven and bake at 350°F (177°C) for about an hour. This process helps to open the pores of the iron and create a non-stick surface. If your skillet has a wooden handle, avoid this step, as the high temperature can burn the handle.
• Cool the skillet: After baking, turn off the oven and allow the skillet to cool down slowly. This gradual cooling process helps to close the pores of the iron and prevents damage from sudden temperature changes.
• Remove excess oil: Once the skillet has cooled, use a cloth to wipe away any excess oil.
• Store in a dry place: Keep your skillet in a dry space, such as an oven or cabinet. If you have multiple skillets, you can stack them, but be sure to place a soft towel between them to prevent scratches.

By following these steps, you will help maintain the quality and longevity of your Green Pan skillet.

How to test if a Green Pan skillet has cracks

To test if a Green Pan skillet has cracks, you can try the following:

Firstly, examine the pan closely for any visible cracks. Even hairline cracks can be a sign of damage. These can often be found on the sidewall of the pan and may or may not cause leaking.

If you can't see any obvious cracks, try holding the pan at an angle to a bright light source. Check any vertical scratches on the sidewall for a counterpart on the opposite side, noting if it also crosses the rim of the pan. If it does, then the pan is cracked.

Another test is to tap the pan with your knuckles or a wooden spoon. A solid, crack-free cast-iron pan will ring with a bell-like resonance. If the sound is dull and clipped, like a cheap piece of tin, then the pan likely has a crack.

If you discover your pan has a crack, it may still be usable. Cracks are usually cosmetic and the pan can still be used without much difficulty. However, the collectible value of the pan will be drastically reduced.

Frequently asked questions