Scrubbing Away: Removing Buildup From Your Cast Iron Pan

Cast iron pans are a timeless kitchen addition due to their durability and longevity. However, they require proper treatment to last. A thin layer of black carbon is desirable as it protects the metal from rust and makes it non-stick. To preserve this layer, the pan should not be scoured or cleaned with soap. With successive heating, this carbon layer builds up and may accumulate burnt food. Removing this coating requires breaking the rules for maintaining a seasoned cast-iron skillet.

Use salt and water to scrub the pan

To remove buildup from your cast iron pan, you can use salt and water to scrub the pan. Here's a step-by-step guide:

Start by sprinkling an even layer of kosher salt on the inside of the pan. The amount of salt you use will depend on the size of your pan, but aim for a generous coating.

Next, add a small amount of warm water to the pan. You don't need much; just enough to create a paste when combined with the salt. Use a utensil, such as a wooden spoon or spatula, to mix the salt and water together.

Now, it's time to scrub. Using a non-abrasive sponge, scrub brush, or even a paper towel, gently rub the salty paste all over the inside of the pan. The salt will help to break down any stuck-on food or carbon buildup, and the gentle abrasive action will remove it without damaging the pan's seasoning.

Once you've scrubbed the entire surface, rinse the pan with warm water to remove any remaining salt and paste. If there are any stubborn bits of buildup remaining, you can repeat the process or use a nylon scrubbing brush to gently scrub them away.

After rinsing, dry the pan thoroughly with a clean cloth or paper towel. It's important to ensure the pan is completely dry before moving on to the next step, as any remaining moisture can lead to rust.

Finally, to protect your pan and maintain its seasoning, apply a light coating of cooking oil or seasoning spray to the surface. Use a paper towel to wipe the oil evenly across the surface, inside and out, until no residue remains.

Your cast iron pan is now clean and ready for storage or its next use!

Try a wire brush or sponge

If you're looking to remove buildup from your cast iron pan, you can try using a wire brush or sponge. Here's a detailed and direct guide on how to do it:

Firstly, it's important to note that cast iron pans require maintenance and proper care to last a lifetime. While they are versatile and affordable, they can't be cleaned in a dishwasher and should be hand-washed. With that said, let's get into the steps for removing buildup using a wire brush or sponge:

• Start by washing your cast iron pan by hand with a small amount of mild dish soap and hot water. You can use a non-abrasive sponge or scrub brush, such as a Dobie sponge or the soft side of a Scotch-Brite sponge. Gently scrub the pan to remove any stuck-on food or residue.
• Rinse the pan with warm water and then dry it completely. It's crucial to ensure that the pan is bone dry before moving on to the next step, as any remaining moisture can lead to rusting. You can use a dish towel or place the pan over low heat on the stovetop or in an oven at a low temperature to ensure it's completely dry.
• Now, it's time to address the buildup. If the buildup is on the outside of the pan and the cooking surface is in good condition, you can focus your efforts on the exterior. Use a wire brush or a sponge with a scouring pad to gently scrub the affected areas. You can also try using a drill-mounted wire brush or a sanding disc for more effectiveness. Be cautious not to apply too much pressure, as it can damage the pan's surface.
• If the buildup is stubborn and difficult to remove, you may need to use a stronger cleaning agent. One option is to use an oven cleaner, such as Easy-Off Professional Oven and Grill Cleaner. Spray the cleaner onto the affected areas and let it sit for several hours or up to 24 hours, depending on the severity of the buildup. After the waiting period, wipe away the sludge with paper towels and repeat if necessary. Then, scrub and rinse the pan as instructed on the cleaner's label.
• Another method to remove severe buildup is to use a vinegar and water solution. Submerge the pan completely in equal parts distilled white vinegar and water for up to 24 hours. Keep an eye on the pan and remove it once the buildup has softened or become manageable. Rinse the pan with running water, and if any flash rust appears, don't worry. You can use a stainless steel scrubber and a mild cleanser to remove any remaining residue.
• Once the buildup is removed, it's important to re-season your cast iron pan. Apply a thin layer of cooking oil, such as vegetable oil, to the entire surface of the pan, including the handle. Place the pan upside down in the oven and bake it at 450-500 degrees Fahrenheit for about an hour. Allow the pan to cool, and repeat the process if necessary to achieve the desired finish.

Remember, always handle your cast iron pan with care and avoid using harsh cleaning methods or abrasive materials that can damage the pan's surface. With proper maintenance and cleaning techniques, your cast iron cookware will last for generations.

Soak in a vinegar solution

If your cast-iron pan has a lot of rust, you can remove it by submerging the pan in a solution of vinegar and water. This method is very fast and effective, but it's important not to leave the pan in the solution for too long, or it could be damaged.

To start, fill a container that is large enough to completely submerge the pan with equal parts distilled white vinegar and water. A plastic bin or a large casserole dish works well, but if you only have rust on the interior of your pan, you can fill it with the vinegar solution instead of submerging the whole pan.

Add the pan to the solution. You'll eventually hear the solution fizzing, which means it's working. Check the pan after an hour to see if the rust has been mostly removed or has become thin enough to scrub off. If the pan needs more time, return it to the solution and keep checking until most of the rust is gone. Be careful not to leave the pan in the solution for more than 24 hours, as this could cause permanent damage.

Once you're happy with the results, remove the pan from the solution and immediately rinse it with running water. If flash rust appears, don't worry. Make a slurry of Bar Keepers Friend and a couple of tablespoons of water in the pan and scrub any remaining rust off using a stainless steel scrubber. Wash, dry, and re-season the pan afterward.

Use oven cleaner

Oven cleaner is an effective way to strip old seasoning from a cast-iron pan. It is a straightforward method that requires minimal effort, but it is essential to take safety precautions as oven cleaners are highly toxic.

• Prepare the Work Area: This process should be done outside or in a well-ventilated space, such as a garage. Ensure that the area is away from the reach of children and pets. Put on protective gear, including rubber gloves and a respirator mask, to safeguard yourself from chemical burns and inhalation of toxic fumes.
• Apply the Oven Cleaner: Place the cast-iron pan in a large trash bag. Generously spray the oven cleaner over the entire surface of the pan, including the handle and both the interior and exterior sides. Make sure to use a lye-based oven cleaner that contains sodium hydroxide as the active ingredient. Easy Off Heavy Duty™ is a recommended brand due to its thick and foamy consistency.
• Let the Cleaner Soak: Turn the pan upside down and securely tie the bag closed. Leave the pan to rest for several hours or up to 24 hours, depending on the severity of the buildup. The oven cleaner will gradually dissolve the stubborn buildup.
• Rinse and Scrub: After the allotted time, wearing rubber gloves, carefully remove the pan from the bag. Rinse the pan with water to remove the dissolved buildup. Proceed to thoroughly scrub the pan inside and out using dish soap and a stainless steel scrubber. For added precaution, scrub the pan with dish soap a second time and rinse again to ensure that all traces of the oven cleaner are eliminated.
• Dry and Re-season: Dry the pan thoroughly with a towel. You can also place the pan in a warm oven or on low heat on the stovetop to ensure complete drying and removal of any remaining moisture. Finally, follow the steps for re-seasoning your cast iron pan. This typically involves applying a thin layer of cooking oil or seasoning spray and then baking the pan in the oven at a high temperature.

Remember to always work in a well-ventilated area and wear protective gear when using oven cleaner. This method will help you effectively remove the buildup from your cast iron pan, leaving it refreshed and ready for re-seasoning.

Re-season the pan

If your cast iron pan has rusty patches, looks dull, or isn't as non-stick as it used to be, it's time to re-season. Here's how to do it:

Scrub

Use a small amount of soap and scrub the pan with warm, soapy water. You can use a nylon scrub brush or fine steel wool to remove any rust.

Rinse and Dry

Rinse the pan and hand dry it thoroughly. Make sure to get the pan bone dry before storing it, otherwise, it may rust.

Oil

Apply a very thin, even layer of cooking oil to the cookware, inside and out. Oils with a high smoke point, such as canola, sunflower, or vegetable oil, are best. If you use too much oil, your cookware may become sticky.

Bake

Place the cookware in the oven upside down on the top rack. Place a large baking sheet or aluminium foil on the bottom rack to catch any excess oil that may drip off the cookware. Bake at 450-500 degrees Fahrenheit for one hour. Allow to cool and repeat as necessary to achieve the classic black patina.

Cool

After baking, turn off the oven and leave the pan in the oven to cool completely.

Wipe

Once the pan is cool, wipe away any excess oil with a paper towel.

Maintain

To maintain the seasoning, simply use your cast iron pan often. Cooking fatty foods, such as bacon, will also help develop a strong seasoning.

Frequently asked questions