Eradicating Rust: Reviving Your Pan's Backside

Rust on cookware is not only unsightly but also unsafe to eat, so it's important to remove it before you cook or bake. Rust occurs when iron or steel is exposed to water for an extended period of time, and it can continue to build up and get worse if left untreated. Luckily, there are several easy ways to remove rust from the backside of pans, including using baking soda, vinegar, salt, or steel wool.

Baking soda

Step 1: Wash and Dampen the Pan

Start by washing the rusty pan with some dish soap and warm water. Gently shake off excess water, but do not dry the pan. Leaving the pan damp will help the baking soda stick to its surface.

Step 2: Apply Baking Soda

Sprinkle a thin layer of baking soda over the rusted areas, ensuring they are well coated. You will need about a tablespoon of baking soda for this step.

Step 3: Let it Sit

Allow the baking soda to sit on the pan for about 30 minutes to an hour. During this time, the baking soda will start to cut through the rust. For extra cleaning power, you can also pour a little white vinegar onto the baking soda. The vinegar will react with the baking soda, creating bubbles that help dissolve the rust.

Step 4: Scrub the Pan

After the baking soda has had time to work its magic, use a scrubbing sponge or scouring pad to rub it into the rusty spots. Circular motions work best for this step. If the rust is particularly stubborn, apply firm pressure and put some elbow grease into it! For severe rust on cast-iron cookware, you can use steel wool for this step. Just be sure to avoid using steel wool on non-stick or stainless steel pans, as it can scratch and damage the metal.

Step 5: Rinse and Dry the Pan

Once you have finished scrubbing, rinse off the baking soda and rust debris by running the pan under water and cleaning it with some dish soap. Then, dry the pan thoroughly with a clean kitchen towel.

Step 6: Repeat if Necessary

If you still see spots of rust after the first round, simply repeat the above steps until the rust is completely gone.

Tips for Cast-Iron Cookware

If you are dealing with a cast-iron pan, there are a few extra things to keep in mind. After rinsing and drying the pan, place it on the stove and heat it over medium-low heat to ensure it is completely dry. Then, season the pan by coating it with a thin layer of vegetable oil or cooking oil. Finally, place the pan in the oven and heat it at 350° F (177° C) for about an hour. This will help protect the pan and prevent rust from forming in the future.

Preventing Rust

To prevent rust from forming on your pans in the future, be sure to clean and dry them thoroughly after each use. You can also season your pans with cooking oil, as this adds a protective layer that keeps moisture out. Additionally, always store your pans in a dry, cool, and dark place, as heat and humidity can encourage rust formation.

Vinegar

To remove rust from a pan using vinegar, follow these steps:

Step 1: Prepare the Vinegar Solution

• Use equal parts water and vinegar.
• For cast iron and carbon steel pans, use distilled white vinegar.
• For stainless steel, spray or wet the pan with water first and then spray the vinegar solution onto the pan.
• For stubborn rust, use white vinegar.

Step 2: Soak the Pan

• Soak the pan in the vinegar solution for at least one hour.
• For more severe rusting, you can soak the pan for up to five or eight hours.
• Check the pan every 15 minutes to see if the rust has flaked away.
• For light rust, simply spray or wipe the pan with the vinegar solution and let it sit for 10 to 15 minutes.

Step 3: Scrub the Pan

• Use a scouring pad, sponge, or steel wool to scrub the pan and remove the rust.
• Scrub along the grain of the stainless steel to prevent scratches.
• For cast iron and carbon steel pans, you may need to use baking soda in addition to the vinegar to remove tough rust spots.
• Rinse the pan with warm water and soap to remove any residue.

Step 4: Dry the Pan

• Dry the pan thoroughly with a towel or paper towel.
• Place the pan on the stove over low heat to ensure it is completely dry.

Step 5: Re-season the Pan (for cast iron and carbon steel pans)

• Coat the inside of the pan with a thin layer of cooking oil, such as vegetable oil or flaxseed oil.
• Place the pan upside down in the oven and heat at 350-500°F for about an hour.
• Let the pan cool in the oven or remove it and let it cool for at least 45 minutes.

Coarse salt

To use the salt scrub method, first, pour some coarse salt onto the rusted area of the pan. Then, add a little cooking oil, such as vegetable oil, to the salt. Next, scrub the salt and oil into the rust using a soft cloth or paper towel in a small circular motion until the rust is removed. Finally, rinse the pan with hot soapy water and dry it thoroughly.

If the rust is only minor, you can simply clean, dry, and store the pan without needing to re-season it. However, if the rust was more severe, you will need to re-season the pan after removing the rust.

The salt scrub method is a good option for removing rust from cast iron, carbon steel, and stainless steel pans. However, it is not recommended for non-stick pans, as the salt may be too abrasive and damage the non-stick coating.

Lemon

To use this method, slice a lemon or cut it into wedges, and place the lemon pieces in the bottom of the rusty pan. You can also add some salt to the lemon wedges before placing them in the pan. Leave the lemon in the pan overnight. The citric acid from the fruit and the oils from the lemon skins will remove the rust and add shine to the metal.

If you don't have fresh lemons, you can also use lemon juice. Simply soak the rusty areas of your pan in lemon juice for a few minutes and you'll see the rust dissolve. Rinse the pan thoroughly afterward to prevent the acid from continuing to dissolve the metal.

Steel wool

To use steel wool to remove rust from the back of a pan, follow these steps:

• Wash the rusty pan with a small amount of dish soap and warm water. Shake off any excess water, but do not dry the pan. Leaving the pan damp will help the coarse salt stick to its surface.
• Sprinkle coarse salt onto the rusty areas of the pan. The salt will help to scour the surface rust.
• Use a soft cloth or paper towel to scrub the salt into the rusty areas of the pan in a small, circular motion. For more stubborn rust, you may need to use a scouring pad, abrasive sponge, or fine-grit sandpaper.
• Rinse the pan with hot, soapy water to remove any remaining salt and rust residue.
• Dry the pan thoroughly with a soft, dry cloth. It is important to ensure the pan is completely dry to prevent rust from returning.

It is important to note that steel wool should not be used on non-stick, stainless steel, or cast-iron pans, as it can scratch and damage the metal or coating. For these types of pans, it is recommended to use a sponge or toothbrush instead.

Additionally, if you are removing rust from a cast-iron pan, it is essential to reseason the pan after removing the rust. This will help to restore the pan's non-stick qualities and protect it from future rust. To reseason a cast-iron pan, follow these steps:

• Wash the pan with mild dish soap and warm water.
• Dry the pan thoroughly with a kitchen or paper towel.
• Place the pan on the stovetop over low heat for a few minutes to ensure it is completely dry.
• Coat the pan with a thin layer of cooking oil, such as vegetable oil.
• Place the pan in the oven at 350°F (177°C) for about an hour.
• Allow the pan to cool completely before using it again.

By following these steps and regularly maintaining your pans, you can effectively remove rust and prevent it from returning.

Frequently asked questions