Revitalizing Rust: Restoring Your Cast Iron Pan To Its Former Glory

Cast iron pans are a home chef's best friend. They're hard-wearing, versatile, and can be used anywhere from ovens to grills, and even on an open flame. Plus, they only get better with age. But what do you do when your trusty pan starts to show signs of rust?

First things first: don't panic! While it may seem like your pan is beyond repair, it can actually be restored to its former glory with a few simple steps. The process involves removing the rust, giving the pan a good clean, and then re-seasoning it. This usually involves coating the pan with oil and baking it in the oven.

So, if your cast iron pan is looking a little worse for wear, don't despair. With a bit of elbow grease and some patience, you can have it looking brand-new again in no time.

Removing rust with vinegar

Step 1: Prepare the Vinegar Solution

Mix equal parts water and distilled white vinegar in a container large enough to submerge your cast iron pan completely. It is important to dilute the vinegar to prevent it from eating away at the iron under the rust.

Step 2: Soak the Pan

Submerge your cast iron pan entirely in the vinegar solution, ensuring even the handle is covered. Check the pan regularly, removing it from the solution once the rust easily flakes away. This can take as little as an hour or up to eight hours, so frequent check-ins are crucial to avoid over-soaking.

Step 3: Scrub and Wash

Once the rust has loosened, remove the pan from the solution and scrub away any leftover rust with a soft brush or sponge. Be gentle to avoid damaging the surface. Then, wash the pan with mild dish soap and warm water to remove any remaining residue.

Step 4: Dry the Pan

After washing, dry the pan immediately and thoroughly with a kitchen or paper towel. You can also place it on the stovetop over low heat for a few minutes to ensure it is completely dry.

Step 5: Re-season the Cast Iron

Preheat your oven to around 350-500°F. Apply a thin layer of cooking oil, such as vegetable oil, all over the pan, inside and out. Place the pan upside down in the oven, with foil or a baking sheet on the rack below to catch any drips. Leave for about an hour, then turn off the heat and let the pan cool in the oven.

Tips for Prevention

To avoid rust in the first place, always ensure your cast iron pan is completely dry before storing it in a low-humidity spot. If stacking multiple pans, separate them with layers of paper towels or breathable pan separators to prevent moisture buildup.

Using baking soda to clean the pan

Cast iron pans are incredibly versatile and can be used anywhere from ovens to grills and even on an open flame. Plus, they only get better with age. However, caring for cast iron isn't easy. While you can usually clean your cast-iron pan using a brush and some water, sometimes you'll want to give it a thorough cleaning.

Baking soda is a great way to clean your cast iron pan without using soapy dish detergent, which you should avoid. It will deodorize and kill bacteria, and it will also remove any bad (or good) flavours that have built up in the pan. It's especially good for removing the fishy smell and taste after pan-frying fish.

Here's how to clean your cast iron pan with baking soda:

Step 1: Add baking soda

Sprinkle a layer of baking soda over the bottom of the pan. Then, add 2-3 tablespoons of water until it is moist but not a liquid. You want the consistency of a sandy paste.

Step 2: Scrub

Scrub the pan with a stiff-bristled brush or scouring pad. Do not add soap. The baking soda is a mild abrasive that will help remove stubborn burnt-on food, and its alkalinity will neutralise odours or flavours that may have cooked into the pan.

Step 3: Rinse and repeat

Rinse the pan and repeat if necessary to remove any remaining burnt-on food. The more you scrub, the more of the good seasoning you will remove, so don't go overboard.

Step 4: Dry and oil

Fully dry the cast iron pan and then rub with vegetable oil applied to a paper towel. Coat the bottom of the pan and up the sides.

Step 5: Place in the oven

Place the pan in the oven at 400 degrees Fahrenheit for about an hour. The pan may smoke as it seasons, so turn on your vent hood to prevent setting off your smoke detectors.

Your cast iron pan is now clean and ready to be seasoned!

Drying the pan with a stove burner

Drying your cast iron pan on a stove burner is not recommended, as it can lead to issues such as rusting and discolouration. It is best to dry your cast iron pan by hand, using a clean dish towel or paper towels. This ensures that your pan is thoroughly dried and prevents any damage that may occur from prolonged exposure to heat.

However, if you choose to dry your cast iron pan on a stove burner, it is important to take some precautions to minimise the risk of damage. Firstly, ensure that the burner is set to low or medium heat. Excessive heat can cause the oil on your pan to burn, leading to a sticky or discoloured surface.

Keep a close eye on your pan while it is on the burner. Do not leave it unattended, as this can lead to overheating and potential safety hazards. As soon as the pan is dry, remove it from the heat source.

If you notice any discolouration or rusting on your pan after drying it on the stove burner, you may need to re-season it. This process involves scrubbing the pan with steel wool and dish soap to remove any residue, rinsing it, drying it thoroughly, and then applying a thin layer of cooking oil before placing it in the oven to bake at a high temperature.

To avoid the hassle of dealing with a damaged pan, it is always best to opt for air-drying your cast iron cookware using towels or simply leaving it to air-dry. This method is safer and helps maintain the quality and longevity of your cast iron pans.

Applying a coating of oil

To apply the coating of oil, start by ensuring your pan is clean and dry. Use a paper towel or rag to rub a layer of oil—such as vegetable, canola, or corn oil—over both sides of the pan, including the handle. You can also use shortening (like Crisco) for this step. Make sure to get inside and outside the pan.

The key is to rub the oil all over and then buff it thoroughly so that the pan no longer looks greasy. Even a small amount of excess oil can pool during seasoning, forming hardened droplets on your cooking surface or becoming sticky if left unused for a few days.

Once you've applied the oil and buffed it out, your pan is ready for the next step in the seasoning process: heating it in the oven.

Remember, a well-seasoned cast iron pan is a well-used one. So, don't be afraid to put your pan to good use once it's been seasoned! Each time you cook with oil, you'll be adding another layer to the seasoning.

Placing the pan in the oven

Once your cast iron pan is clean, dry, and oiled, it's time to place it in the oven to finalise the resetting process.

Place the pan upside down on the top rack of your oven. This is important as it ensures any excess oil will drain off rather than pooling in the bottom of the pan. Place a sheet of aluminium foil or a foil-lined baking sheet on the bottom rack to catch any oil drips.

Heat the cast iron for one hour at 350°F. You can also heat at a higher temperature of 450-500°F for one hour if you want to speed up the process. This step can be repeated if necessary to achieve the classic black patina.

After an hour, turn off the heat and let the cast iron cool down before removing it from the oven.

Frequently asked questions