Resealing The Deal: Reviving Your Cast Iron Pan With A Fresh Seasoning Layer

Cast iron pans are a durable and versatile tool to have in your kitchen. However, they require some care and maintenance to keep them in good condition. One important aspect of cast iron pan care is resealing, which involves removing rust and creating a protective layer on the pan's surface to prevent sticking and rusting. This process, known as seasoning, can be done at home and will help to restore your cast iron pan to its former glory.

How to Reseal a Cast Iron Pan

Cleaning the pan with hot, soapy water

To clean a cast iron pan with hot, soapy water, start by scrubbing the pan well. Use hot water, as this will help to remove any stuck-on food or grease. The hotter the water, the better, as it will be more effective at cutting through grease and grime. Using a nylon scrub brush or fine steel wool scrubber, scrub the pan's surface to remove any stuck-on food, grease, or rust. Be sure to scrub both the inside and outside of the pan, as well as the handle, to ensure that all traces of food and grease are removed. If your pan is particularly greasy, you may want to use a degreasing agent or a small amount of dish soap to help cut through the grease.

Once you have scrubbed the pan, rinse it thoroughly with hot water to remove any remaining food particles, grease, or soap residue. Pay close attention to the areas around the handle and the edges of the pan, as these areas can be difficult to clean. Ensure that you have removed all traces of soap from the pan, as soap can leave a film on the surface of the pan that can affect the resealing process.

After rinsing, dry the pan immediately. Use a clean cloth or paper towel to wipe down the pan, making sure to get into all the nooks and crannies. Once you have removed the majority of the water, you can then place the pan on the stove and heat it over medium-low heat to evaporate any remaining moisture. It is important to ensure that the pan is completely dry before moving on to the next step, as any remaining moisture can affect the resealing process and cause rust.

Removing rust with steel wool or coarse salt

Removing rust from a cast iron pan is a simple process. You can use either steel wool or coarse salt to scrub away the rust. If you are using steel wool, be sure to use a fine grade pad and scrub the pan's surface, inside and out, to remove the rust and any debris. If there is a lot of rust built up, you may need to use a heavy-duty wire brush drill bit to remove it.

If you are using coarse salt, sprinkle a thick layer of salt over the surface of the pan. Cut a potato in half and place the cut side down on the skillet. Scrub the salt into the pan with the potato, using a lot of pressure and a circular motion. You can also add a little lemon juice to the salt to help lift the rust.

Once you have removed the rust, be sure to dry the pan thoroughly and re-season the pan.

Drying the pan

Drying your cast iron pan is an important step in the reseasoning process. After scrubbing your pan with hot, soapy water and removing any rust or grime, it is crucial to dry the pan thoroughly. Use a cloth towel to absorb as much of the moisture as possible. It is important to be quick and efficient during this step, as rust can begin to develop on the surface of the pan if it is not dried promptly.

Once you have removed the majority of the water with a towel, it is recommended to place the pan on the stove and warm it over medium-low heat. This will help to evaporate any remaining moisture and ensure that the pan is completely dry. While your pan is warming up, you can prepare the next step by placing a sheet of aluminum foil on the bottom rack of your oven to catch any drips during the baking process.

It is crucial to remember that cast iron is highly reactive to water, and even a small droplet of water left in the pan can cause rust. Therefore, taking the time to dry your pan thoroughly is an essential step in the reseasoning process. Make sure to dry both the inside and outside of the pan, as well as the handle, to prevent any rust from forming.

After drying, your pan is now ready for the next step in the reseasoning process, which typically involves oiling the pan and baking it in the oven at a high temperature.

Applying oil to the pan

After cleaning and drying your cast iron pan, the next step is to apply oil to the pan. This process is called seasoning and it is necessary to protect the pan from rusting and to create a non-stick surface.

Firstly, you should choose an oil with a high smoke point, such as canola oil, safflower oil, or vegetable oil. You can also use solid fats like shortening, but these are harder to spread evenly. You should avoid using oils with a low smoke point, as these will fill your oven (and house) with haze.

Once you have chosen your oil, spread a thin, even layer of oil over the entire pan, inside and out. You can do this with a silicone pastry brush, a lint-free cloth, or a paper towel. Be sure to coat the entire pan, not just the interior, and be careful not to use too much oil, as this can make your pan sticky. You want the pan to look wet, not greasy.

After you have applied the oil, place the pan upside down in the oven, with a baking sheet or aluminium foil on the rack below to catch any drips. Then, turn the oven on and heat the pan for about an hour at between 350°F and 500°F.

Some sources suggest turning off the oven and allowing the pan to cool after this initial heating. Others suggest repeating the oiling and heating process three or four times to build up a really solid layer of seasoning. If you choose to repeat the process, be sure to protect your hands with oven mitts when removing the hot pan from the oven.

Baking the pan in the oven

Now that your cast-iron pan is clean and dry, it's time to "bake" it in the oven. Place the pan in the oven and bake it for about an hour. This step is crucial as it opens up the pores of the pan, allowing it to better absorb the oil in the next step.

After an hour, remove the pan from the oven using oven mitts. Be very careful not to burn yourself as the pan will be extremely hot. Immediately rub a coat of oil all over the pan, inside and out. You can use olive oil, lard, or any other oil you prefer, but try to find an oil with a high smoke point. The hot cast iron will absorb the oil, and you will begin to notice a sheen. Keep rubbing the oil into the metal until it starts to build up, then use new paper towels to wipe away any excess.

Return the pan to the oven, placing it upside down, and leave it there for about 30 minutes. Every 10 minutes, wipe away any oil drips to prevent them from baking onto the pan. After 30 minutes, prop the oven door open slightly to allow the oven and pan to cool down.

If your pan is in poor condition, you may need to repeat the oiling and baking process a few times to build up a non-stick base coat. Simply rub oil onto the cooled pan and bake it upside down for an hour at 500°F, allowing the pan to cool in the oven afterward.

Frequently asked questions