Reviving The Heart Of Cast Iron: Restoring Oxidized Pans

Cast iron pans are a versatile tool for any home chef, but they can be prone to rust. Luckily, it's possible to restore a rusty cast iron pan to its former glory. The first step is to scrub the pan with steel wool or a scouring pad to remove the rust. Then, wash the pan with warm, soapy water and dry it thoroughly. Once the pan is completely dry, apply a thin layer of cooking oil to the entire surface of the pan. Place the pan upside down in an oven preheated to a high temperature (around 250°C or 450-500°F) and bake for about an hour. This process will restore the pan's non-stick surface. After baking, turn off the oven and let the pan cool down inside. With proper care and regular maintenance, a cast iron pan can last for generations.

Use steel wool to scrub off rust

Steel wool is an effective way to remove rust from cast iron. It is a great option if you have rust that's difficult to remove. However, it will also remove the seasoning from your pan, so you'll need to reseason the pan after removing the rust.

To use steel wool to scrub off rust, start by fully submerging your cast iron pan in a mixture of half water and half vinegar. The amount of vinegar you use will depend on the toughness of the rust. The less vinegar you use, the longer it will take for the rust to break down, so use more vinegar for tougher rust. Let the pan soak for one to two hours, or up to eight to 10 hours for very tough rust. After soaking, try scrubbing the rust with a scrubby sponge or steel wool. If the rust comes off easily, rinse the skillet with water. If not, keep scrubbing until all the rust is gone.

Once you've removed all the rust, dry the skillet completely with paper towels or a dish towel. Then, reseason the cast iron. You can do this on a stovetop or in the oven. If your cast iron has a wooden handle, you'll need to season it on your stovetop.

To season your cast iron in the oven, preheat the oven to 350ºF. Dry the pan thoroughly with a dish towel or paper towels, then coat the outside and inside of the pan with a thin layer of oil. Make sure to coat the bottom of the pan and the handle as well. Set the pan upside down on your stove for one hour. Put a piece of foil on a baking sheet under the pan to catch any oil drips. Let the pan cool for at least one hour before storing it.

Wash with warm water and soap

Contrary to popular belief, it is safe to wash cast iron with warm water and soap. In fact, it is highly encouraged by cast iron experts such as Chris Wing, better known as @Cast_Iron_Chris on social media. The reason why people believe that soap will ruin cast iron is that they misunderstand what seasoning is. In cast iron's case, seasoning is a protective barrier that gives the cast iron its dark appearance.

When cleaning your cast iron with warm water and soap, it is recommended to use a sponge, even the abrasive side. If there is something stuck on the pan, switch to a plastic or chain-mail scrubber. Once the pan is clean, dry it with a microfiber towel or a paper towel, and then heat-dry it on a stovetop burner for about three minutes to ensure all the moisture has evaporated.

After the pan has cooled down, spread a very thin layer of oil on the cooking surface and wipe off the excess with a clean rag.

Dry thoroughly

Drying your cast iron pan thoroughly is essential to prevent rusting. Water is the enemy of cast iron, so it's important to dry your pan as best as you can with towels or a lint-free cloth or paper towel. You can also place the pan on the stovetop on low heat for a few minutes to ensure it's completely dry.

Once you've hand-dried the pan, you can also set it over a high flame to speed up evaporation and guarantee that the pan is totally dry. This method of drying over a low flame is also quicker and helps to preserve and maintain the seasoning on the skillet.

After drying, you can rub a very light layer of cooking oil or seasoning spray onto the surface of your pan. Use a paper towel to wipe the surface until no oil residue remains.

Apply a thin layer of oil

Once your pan is clean and dry, it's time to apply a thin layer of oil. This is an important step in the process of restoring and seasoning your cast iron pan. Here's what you need to know:

Choose the Right Oil

You can use a variety of cooking oils for seasoning cast iron, including vegetable, canola, corn, or even melted shortening. Lodge, a popular manufacturer of cast iron cookware, recommends vegetable oil, melted shortening, or canola oil. These oils are readily available, affordable, effective, and have a high smoke point. Avoid using too much oil, as this can lead to stickiness.

Apply the Oil

Use a cloth or lint-free paper towel to apply a very thin, even layer of cooking oil to the entire surface of the pan, including the inside and outside. Make sure to go easy on the oil—you just want a thin layer that is buffed in thoroughly. There should be no excess oil on the pan, as this can pool during seasoning or turn sticky if left unused.

The Importance of Thin Layers

Thin layers of oil are crucial for baking seasoning into the pan effectively. This helps create a smooth, natural, non-stick cooking surface that will enhance your cooking experience and make cleaning easier.

Repeat as Needed

After applying the first layer of oil, you will need to heat the pan in the oven at a high temperature (around 450-500°F). Then, remove the pan from the oven, rub it with oil again, and place it back in the oven for another 30 minutes. Repeat this process three to four times to build a good initial layer of seasoning.

Maintenance

To maintain your cast iron pan's seasoning, simply continue to cook with it. Each time you cook with oil or fat, you add another layer of seasoning. You can also season your pan in the oven a few times a year to strengthen the bond between the seasoning and the iron.

Bake in the oven

If your cast iron pan is too rusty for scrubbing alone, you can use your oven to strip the pan of its seasoning and rust. This method is also useful if you don't want to use as much elbow grease. However, it is worth noting that this method will stink up your house, so it is best to do it on a day when you can open all the windows.

To strip your cast iron pan in the oven, set the pan upside down on the middle rack and run the self-cleaning setting. Leave the pan in the oven until the oven has cooled down completely—at least an hour. If you open the oven door too soon, the sudden change in temperature could crack your cast iron.

After the oven has cooled, remove the pan. Most of the rust should have flaked off. Any remaining rust or dirt can be scrubbed off using dish soap and a scrubber. Rinse the pan thoroughly and dry it completely.

Now is the time to re-season your pan. Preheat your oven to 425 Fahrenheit. After cleaning and drying your cast iron pan, cover the entire pan, including the bottom and any handles, with a thin coating of oil. Let the pan sit for about 10 minutes so the oil can settle into the crevices. Wipe off any excess oil with a paper towel. Place the pan upside down in the middle of the oven, with a pan or piece of aluminum foil on the bottom rack to catch any oil drippings.

Let the pan bake for an hour, then turn the oven off and let the pan cool in the oven. Repeat the process as many times as needed until your pan has a shiny black non-stick finish.

Frequently asked questions