Restoring Wagner Ware: Removing Oxidation From Your Pans

Wagner cast iron pans are highly sought-after by collectors for their beauty and durability. However, these pans can sometimes lose their lustre due to oxidation. To restore your Wagner ware pan to its former glory, you can try a variety of methods, from using common household products like vinegar and baking soda to more specialised techniques like electrolysis. It's important to note that the process of removing oxidation can be time-consuming and may require multiple attempts. Additionally, different types of pans, such as cast iron or aluminium, may require specific approaches to avoid damage.

Soak in a diluted vinegar and water solution

To remove oxidation from Wagner ware pans, one method is to soak them in a diluted vinegar and water solution. This is an effective way to clean the oxidation from the pan without causing further damage.

Firstly, fill a sink with hot water and add some vinegar—a 50:50 ratio of vinegar to water is a good place to start. Submerge the pan in this mixture and leave it to soak for around three hours. The length of time will depend on the level of oxidation and your desired result.

After the initial soak, scrub the pan with some non-abrasive dish soap and a steel wool pad to remove the majority of the oxidation. Dry the pan at this stage to prevent further corrosion.

If you are unsatisfied with the results, you can try a stronger mixture of vinegar and water, or even undiluted vinegar. Soak the pan overnight, for around eight hours. In the morning, scrub the pan again and you should see less red (rust) and more black (carbon) on the inner layer.

After this, you can flip the pan over in the basin and let the vinegar continue to work on loosening the carbon build-up. Leave it for around four hours.

Once you are happy with the level of base metal you are seeing, swap to a green scouring pad and some dish soap to remove any remaining iron and deposits. Use ample water to help dilute and neutralise the acidity of the vinegar. You can also add baking soda to neutralise the acid.

Scrub until the carbon is removed and the water runs clear. It is important to get any remaining vinegar and acid off the pan before seasoning and using the pan again.

Use a scrubbing pad

Wagner cast iron pans are a great investment, and with the right care, they can last a lifetime. But sometimes, life gets in the way, and these pans can lose their lustre. If you're looking to restore your Wagner Ware pan and remove oxidation, here's a detailed guide on how to use a scrubbing pad effectively:

Step 1: Prepare the Pan for Soaking

Before you start scrubbing, it's important to prepare your Wagner Ware pan for the cleaning process. Fill a basin with enough distilled white vinegar (5% acidity) to completely submerge the pan. This will help loosen any rust or carbon buildup. You can also try a diluted vinegar and water mixture if you prefer. Soak the pan for several hours or even overnight for best results.

Step 2: Initial Scrubbing

After the pan has soaked sufficiently, it's time to start scrubbing. Take your steel wool or green scouring scrubbing pad and get ready to remove most of the rust. Use some non-abrasive dish soap along with the scrubbing pad to work on those rusty areas. Remember to be gentle yet firm in your scrubbing motions to effectively remove the oxidation without damaging the pan's surface.

Step 3: Dry and Heat the Pan

Once you're satisfied with the initial scrubbing, it's important to dry the pan completely between each phase. This step is crucial to minimise the potential for re-inducing corrosion. After drying, place the pan in the oven and heat it at a low temperature (around 250°F or 120°C) for 30-60 minutes. This step helps evaporate any residual water that may be left on the pan's surface.

Step 4: Repeat Soaking and Scrubbing

For more stubborn oxidation, you may need to repeat the soaking and scrubbing process. Fill the basin with the same vinegar mixture again and let the pan soak for another 3-4 hours. After this second soak, scrub the pan once more with your scrubbing pad, focusing on those troublesome spots. Dry the pan again, and you can even use the oven to ensure it's completely dry.

Step 5: Final Scrub and Rinse

At this point, you should see the base metal of your Wagner Ware pan emerging. Switch to a green scouring pad, like a Scotch Brite, along with some more dish soap to remove any remaining iron deposits and vinegar residue. Be generous with the water here to help neutralise any remaining acidity. Scrub until the water runs clear, ensuring that all traces of carbon and vinegar are gone. Rinse the pan thoroughly to prepare for the next step.

Step 6: Seasoning

Now that your pan is free from oxidation, it's time to season it. Place the pan in a cold oven and preheat it to 500-550°F (260-290°C). Apply a small amount of neutral oil (such as canola or rice bran oil) to the pan, rubbing it into all surfaces, including the front, back, handle, and rim. Use a lint-free rag or an old clean t-shirt to wipe away the excess oil. You want to leave just a thin layer of oil as your first layer of seasoning.

Place the pan back in the oven for at least an hour. This process may create some smoke, so it's a good idea to open a window or turn on the ventilation. Once the time is up, turn off the oven and let the pan cool down to room temperature. Repeat the seasoning cycle at least once more, and your pan will be ready for cooking!

With these steps and the help of a scrubbing pad, you can effectively remove oxidation from your Wagner Ware pan and give it a new lease of life.

Rinse and dry

If you are restoring a Wagner Ware pan, the rinsing and drying process is still important after each step of the restoration process. For example, if you are using a diluted vinegar soak to remove rust, rinse and dry your pan between each phase to minimize the potential to re-induce corrosion.

If you are restoring a Wagner Ware pan that has been exposed to tomato-based food items, you can try scrubbing the affected areas with a wool pad, rinsing with warm water, and drying with a clean towel. If the stains persist, create a mixture of cream of tartar and water, and use this as a scrub. Rinse the paste off with warm water, and dry the surface of the pan with a clean, dry towel.

Another method for removing stains from Wagner Ware pans is to add two teaspoons of white vinegar to the pan and fill it with warm water. Place the pan on the stove and bring the water to a boil. Once it starts boiling, remove the pan from the stove and set it aside. Wait for it to cool down, then rinse and dry the pan.

It is important to note that Wagner Ware pans are cast aluminum pans, so leaving them soaked in water for long periods may result in further discoloration and staining of the surface. Therefore, make sure to pour out the water as soon as it cools down, and pat the surface of the pan dry with a clean towel.

Repeat as needed

Once you have completed the initial cleaning process, you may find that there are still some stubborn spots of oxidation remaining on your Wagner Ware pan. In this case, you can repeat the cleaning process as needed until you are satisfied with the results.

• Remove any built-up food or debris from the pan by filling it with water and boiling it for a few minutes. Then, use a wooden spatula or similar utensil to gently wipe away any excess food.
• If there is still food stuck to the pan, add an acid to the boiling water. You can use white vinegar, cream of tartar, lemon juice, lime juice, tomato, or even chopped apples. Soak the pan in this mixture for approximately 15 minutes, then attempt to remove the food again.
• If there is still food stuck to the pan, use fine-grade steel wool to gently remove it. Be careful not to press too hard, as this could result in scratches.
• Mix 4 cups of water with 2 tablespoons of cream of tartar in the pan and bring it to a boil. Allow it to boil for 10-15 minutes, then use a soft, non-abrasive pad to clean the pan.
• Once the mixture is done boiling, empty the solution and allow the pan to cool. Then, use a cloth, non-abrasive pad, or toothbrush to scrub the pan in gentle, circular motions.
• Create a mixture of half a cup of lemon juice and 1-½ cups of water. If you don't have lemon juice, you can substitute white vinegar. Dip a clean rag or cloth into the mixture and gently wipe it over the surface of the pan, removing the tartar solution. Alternatively, use an empty spray bottle to spray the mixture directly onto the pan. Finally, use a dry, clean cloth to wipe out any remaining liquid.

Repeat this process as needed until your Wagner Ware pan is free of oxidation.

Season the pan

Seasoning your Wagner Ware cast iron pan will make it non-stick and ensure it lasts a lifetime. Here is a detailed, step-by-step guide on how to season your pan:

Step 1: Clean the Pan

Before seasoning your Wagner Ware pan, it is important to ensure it is thoroughly cleaned. If your pan is rusty, create a mixture of salt and lime, apply it to steel wool, and vigorously scrub the affected area. For regular cleaning, use warm water, mild soap, and a non-scratch scrubber to remove any dirt buildup.

Step 2: Dry the Pan

After cleaning, dry the pan by wiping it down with a clean cloth or towel. Ensure that the pan is completely dry before proceeding to the next step.

Step 3: Apply Oil

Once the pan is dry, apply a thin coat of oil to every side of the pan's interior. You can use a neutral oil such as canola or rice bran oil. Avoid using olive oil or coconut oil.

Step 4: Heat the Pan

Place the oiled pan in a cold oven and heat it to 250°F (120°C). This will open the pores of the cast iron and evaporate any residual water. Let the pan heat for 30-60 minutes.

Step 5: Increase Oven Temperature

After the initial heating, increase the oven temperature to 500-550°F (260-290°C). Place the pan back in the oven and leave it for at least an hour. This step will smoke out the kitchen, so ensure proper ventilation.

Step 6: Wipe Off Excess Oil

After an hour, turn off the oven and let the pan cool inside. Once cooled, use a lint-free rag or a clean t-shirt to wipe off any excess oil. Ensure that all oil is removed, as leaving too much oil can result in a sticky pan.

Step 7: Repeat Seasoning

Repeat the seasoning cycle at least once more, or up to four times, to build up a good layer of seasoning.

Step 8: Cook!

After seasoning, your Wagner Ware pan is ready to use! Regular use of your cast iron pan will help maintain its seasoning and keep it in good condition. Enjoy cooking with your newly seasoned pan!

Frequently asked questions