Cast Iron Revival: Removing Rust From Your Pan

Removing rust from a cast iron pan is a simple process that will have your pan looking as good as new in no time. Cast iron pans are susceptible to rust when exposed to moisture, but this can be easily remedied.

Soak in a vinegar and water solution

If your cast iron pan has rust, don't panic! It can be easily removed by following a few simple steps. Firstly, fill your sink with equal parts water and vinegar, ensuring there is enough solution to fully submerge your cast iron pan. The amount of vinegar you use will determine how long it takes for the rust to break down—the more vinegar, the faster it'll work.

Once you've prepared the solution, fully submerge your cast iron pan and let it soak. Depending on the severity of the rust, this could take anywhere from one to eight hours. Check the pan every 15 minutes or so to see if the rust is flaking away. It's important not to leave the pan in the solution for longer than necessary, as the vinegar can start to eat away at the original cast surface of the pan.

After removing the pan from the solution, use a scrubby sponge, scrub brush, or steel wool to remove any remaining rust. Be sure to rinse the pan with water and dry it completely with paper towels or a dish towel before moving on to the next step.

Now that your pan is free of rust, it's important to reseason it to prevent future rusting and create a non-stick surface. Preheat your oven to 350-500°F (depending on the oil you plan to use). Dry the pan with a dish towel or paper towel, then coat the inside and outside of the pan with a thin layer of cooking oil, such as canola oil or vegetable oil. Be sure to coat the bottom of the pan and the handle as well.

Place the pan upside down on the top rack of your oven, with a baking sheet or foil-lined baking sheet on the bottom rack to catch any oil drips. Leave the pan in the oven for about an hour, then turn off the heat and let it cool completely before removing it.

And that's it! Your cast iron pan is now rust-free and ready to be used for cooking up a storm. Be sure to maintain your pan by regularly cleaning and seasoning it, and always ensure it's completely dry before storing it to prevent rust from returning.

Scrub with an abrasive pad

Scrubbing with an abrasive pad is an effective way to remove rust from a cast iron pan. The process will require some elbow grease, but it is a necessary step to restore your cookware. Here is a detailed guide:

First, select an appropriate abrasive pad. Fine steel wool, a copper pad, or non-metal scouring pads like Brillo or SOS pads are all good options. If you are concerned about removing the seasoning from your pan, opt for a non-metal pad.

Next, if the rust is stubborn, add some water and a mild dishwashing liquid to the pan as you scrub. The water and soap will help loosen the rust and make it easier to remove. You can also try sprinkling some baking soda or salt onto the wet pan and using a rag to scrub the mixture into the rusty spots. These mild abrasives are safe for your pan and effective at removing rust.

For more severe rust, you may need to use a stronger chemical cleaner, such as a toilet bowl cleaner containing hydrochloric acid. Be very careful when working with strong acids like hydrochloric acid. Protect your skin, hands, and eyes by wearing gloves, a long-sleeved shirt, and safety goggles. Ensure you are working in a well-ventilated area and avoid breathing the product's fumes.

Scrub the pan thoroughly with your chosen abrasive, applying firm pressure to remove as much rust as possible. Cast iron is susceptible to rust when exposed to moisture, so it is important to remove all traces of rust to prevent further damage.

Once you have removed the rust, rinse the pan with clean water to remove any remaining abrasive or cleaning product. Dry the pan completely with a clean towel or paper towel. Getting the pan completely dry is crucial, as any remaining moisture can cause rust to reform. You can also place the pan on the stovetop over medium heat for a few minutes to ensure it is entirely dry.

After removing the rust, it is highly recommended to reseason your pan. This will create a protective layer of fat that prevents future rusting and keeps food from sticking. To reseason, coat the pan with a thin layer of cooking oil and place it in an oven preheated to 350-500°F for about an hour. Allow the pan to cool in the oven, then remove and store.

By following these steps, you can effectively remove rust from your cast iron pan using an abrasive pad and restore it to its former glory.

Rinse and dry the pan

Rinsing and drying your cast iron pan is a crucial step in the process of removing rust and restoring your cookware. Here is a detailed guide to ensure you do it effectively:

Rinse the Pan:

• After removing the rust, it is important to rinse the pan thoroughly with water. This step ensures that any remaining residue, such as vinegar, baking soda, or salt, is washed away.
• Pay close attention to the areas where you applied the rust-removing agents and scrub them gently with a sponge or cloth to dislodge any remaining particles.
• Continue rinsing the pan until the water runs clear, and there are no signs of soapy residue or rust particles.

Dry the Pan:

• Once the pan is rinsed, use a clean, dry cloth or paper towel to wipe down the entire surface, including the bottom and handle. Ensure that you absorb as much water as possible.
• Place the pan on the stovetop and turn the heat to low or medium. Leave the pan on the stove for a few minutes to ensure that any remaining moisture evaporates.
• After removing the pan from the heat, allow it to cool down to room temperature. You can confirm that the pan is completely dry by touching it with your hand to ensure there are no cool spots, which could indicate remaining moisture.
• If, for any reason, your pan has a wooden handle, avoid placing it in the oven for drying. Instead, focus on using towels and the stovetop method to ensure complete dryness.

Remember, it is crucial to remove all traces of water and moisture from your cast iron pan. Even a small amount of water left on the pan can lead to the reformation of rust, undoing all your hard work.

Re-season the pan

Re-seasoning your cast-iron pan is essential to prevent rust from returning. Seasoning is a protective layer of oil that's baked onto the pan, making it naturally non-stick over time. Here's how to re-season your pan:

• Preheat your oven to between 350°F and 500°F. The higher temperature will help to "bake" a layer of fat into the pan, protecting the iron surface from oxidation (rusting).
• Coat the dry pan with cooking oil. Use a small amount of oil with a high smoke point, such as canola oil, vegetable oil, or peanut oil. Spread it evenly across the entire surface of the pan, including the underside and handle. Avoid using olive oil, as it has a lower smoke point and may set off your smoke alarm.
• Alternatively, use another source of fat such as bacon grease, lard, or shortening. These fats generally require a lower temperature (around 275-300°F).
• Place the pan upside down on a rack in the middle of the oven. Put a baking sheet or aluminium foil on the bottom rack to catch any oil drips.
• "Bake" the pan for about an hour, then turn off the oven and let it cool gradually. This may take an additional hour or two.
• Once the pan is cool, remove it from the oven. Your pan is now seasoned and ready to use!

To maintain the seasoning, regularly use your cast-iron pan. The natural oils from the food will contribute to the protective layer. You can also partially re-season your pan by adding a thin layer of oil after each use. This will help to protect the pan and prevent rust from returning.

Prevent future rusting

To prevent future rusting, it is important to know how to care for your cast iron properly. Here are some tips to prevent rust from forming on your cast iron cookware:

• Seasoning: Seasoning your cast-iron skillet after deep cleaning is essential as it protects the surface from direct contact with oxygen and moisture. Create a protective layer of oil by applying a thin layer of cooking oil to the surface and placing the skillet upside down in an oven preheated to around 450–500 degrees Fahrenheit for an hour.
• Cleaning: Avoid using dish soap too regularly as it can strip away the pan's seasoning. Use natural dish soap in moderation when cleaning cast iron. Regularly use your cast iron skillet to help maintain its seasoning—the natural oils from the food contribute to the protective layer on the surface.
• Storage: Always ensure your skillet is completely dry before putting it away, and store it in a low-humidity spot. If stacking multiple cast-iron pans, line each one with a few layers of paper or kitchen towels, or invest in breathable pan separators that won't trap moisture.
• Cooking: Be careful when cooking acidic foods in a cast-iron skillet as they can strip away the seasoning and make the iron more prone to rusting.
• Ventilation: Turn on your hood vent in your kitchen to help remove excess moisture in the air.

Frequently asked questions