Reviving Rusty Cast Iron: Restoring America's Favorite Pan

Cast iron skillets are a kitchen essential for many, but they can be prone to rust and require regular maintenance. The good news is that restoring a cast iron pan is a simple process of cleaning, seasoning, and caring for your pans in the long term.

Firstly, assess the pan's condition. If it's rusty or the surface is no longer smooth, it needs attention. Use steel wool to scrub the pan and remove rust and any old, flaking seasoning layers. You won't damage cast iron by scrubbing it with steel wool or a wire brush. Next, wash the pan with warm, soapy water and a stiff brush or sponge to remove any remaining debris and rust particles. Dry the pan completely, as any moisture left can lead to rust.

To restore the pan's non-stick surface, preheat your oven to 250°C and apply a thin layer of vegetable oil to the entire pan. Use a clean cloth or paper towel to spread the oil evenly and wipe off any excess. Place the pan upside down in the oven and bake for one hour. This allows the oil to polymerize, forming a new seasoning layer.

Once baked, turn off the oven and let the pan cool down inside. This slow cooling process helps to strengthen the new seasoning. Your cast iron pan is now restored and ready for cooking.

Cleaning cast iron

Caring for a cast-iron skillet is similar to caring for a car. Regular maintenance will ensure it lasts a lifetime. Here are some tips for cleaning cast iron:

• Clean your cast-iron skillet after every use. Wipe the interior surface of the still-warm skillet with paper towels to remove any excess food and oil.
• Rinse under hot running water, scrubbing with a non-metal brush or a non-abrasive scrub pad to remove any traces of food. You can use a small amount of soap if you like, just be sure to rinse well afterward.
• For more intensive cleaning, use steel wool and soap to remove stuck-on food and grime. Give the pan a good scrub to remove any crusty residue, then rinse and dry thoroughly.
• Dry the pan thoroughly. Any moisture left can lead to rust. Dry with a towel, then place the pan on a stove over low heat to eliminate all moisture.
• Lightly oil the pan after each cleaning. Add around 1/2 teaspoon of oil to the pan and use paper towels to lightly coat the interior surface. Continue to wipe the surface with oiled paper towels until the oil residue is gone and the pan looks dark and smooth. Let the pan cool completely.
• To remove rust, scrub the pan with steel wool to remove any rust and old, flaking seasoning layers. Wash the pan with warm, soapy water, using a stiff brush or sponge to clean it thoroughly.
• To remove stuck-on food, use a pan scraper to remove as much as possible, then simmer a little water in the pan for 3-5 minutes, and use the scraper again. Be sure to dry the pan thoroughly afterward and add a layer of oil.
• To eliminate unwanted odors, bake your cast iron pan in the oven at 400 degrees Fahrenheit for 15 minutes. Alternatively, sprinkle a layer of regular table salt on the cooking surface, leave it overnight, and rinse it off in the morning.
• To remove loose flakes, lightly scour the pan, then season it by rubbing the pan with a thin layer of oil, placing it in the oven upside down, and baking for one hour at 450-500 degrees Fahrenheit.
• To remove stickiness, place the cookware upside down on the top rack of the oven and bake at 450-500 degrees Fahrenheit for one hour. Allow the pan to cool, then repeat if necessary.

Removing rust

Next, wash the pan with warm, soapy water to remove any remaining debris and rust particles. Use a stiff brush or sponge to clean it thoroughly. Then, dry the pan completely—any moisture left can lead to more rust. You can dry it with a towel and then put it on a stove over low heat to eliminate all moisture.

Once the pan is dry, it's time to re-season the pan. Preheat your oven to 250°C or as high as it will go. Apply a thin layer of vegetable oil or any other cooking oil with a high smoke point to the entire pan, inside and out. Use a clean cloth or paper towel to spread the oil evenly, wiping off any excess.

Place the pan upside down in the preheated oven. Put a piece of aluminium foil or a baking sheet on the lower rack to catch any oil drips. Bake the pan for one hour. This baking time allows the oil to polymerize, forming a new seasoning layer. After baking, turn off the oven and let the pan cool down inside until it's safe to handle. This slow cooling process helps to strengthen the new seasoning.

Your cast iron pan is now restored and ready for cooking. To maintain its condition, avoid using soap for cleaning after cooking. Simply scrub it with a brush and hot water, dry it thoroughly, and apply a light layer of oil before storing.

Seasoning cast iron

Caring for a cast-iron skillet is like caring for a car. Regular maintenance will ensure it lasts forever. Here are the steps to seasoning a cast-iron pan:

Step 1: Scrub the pan with steel wool to remove rust and any old, flaking seasoning layers. You won't damage cast iron by scrubbing it with steel wool or a wire brush.

Step 2: Wash the pan with warm, soapy water. This step helps to remove any remaining debris and rust particles. Use a stiff brush or sponge to clean it thoroughly.

Step 3: Dry the pan completely. Any moisture left can lead to rust. You can dry it with a towel and then put it on a stove over low heat to eliminate all moisture.

Step 4: Preheat your oven to as high as it will go—about 250°C. This prepares the pan for the seasoning process, which will restore its non-stick surface.

Step 5: Apply a thin layer of vegetable oil to the entire pan. Use a clean cloth or paper towel to spread the oil evenly. Make sure to cover all surfaces, inside and out. Then, wipe off the excess oil to the point where it almost looks like there is no oil left.

Step 6: Place the pan upside down in the preheated oven. Put a piece of aluminium foil or a baking sheet on the lower rack to catch any oil drips. Bake the pan for one hour. This baking time allows the oil to polymerize, forming a new seasoning layer.

Step 7: After baking, turn off the oven and let the pan cool down inside until it's safe to handle. This slow cooling process helps to strengthen the new seasoning.

Your cast iron pan is now restored and ready for cooking. To maintain its condition, avoid using soap for cleaning after cooking. Simply scrub it with a brush and hot water, dry it thoroughly, and apply a light layer of oil before storing.

Caring for cast iron

Caring for a cast-iron skillet is like caring for a car: with regular maintenance, it will last a long time. Here are some tips to help you care for your cast-iron cookware.

Cleaning

First, assess the pan's condition. If it's rusty or the surface is no longer smooth, it needs attention. Start by scrubbing the pan with steel wool or a wire brush to remove rust and any old, flaking seasoning layers. You won't damage cast iron by scrubbing it, but ensure you dry it thoroughly afterward with a towel and then on a stove over low heat to eliminate all moisture.

Next, wash the pan with warm, soapy water. This step helps to remove any remaining debris and rust particles. Use a stiff brush or sponge to clean it thoroughly, and then dry the pan completely.

Seasoning

Preheat your oven to about 250°C. Apply a thin layer of vegetable oil or cooking oil to the entire pan, inside and out. Use a clean cloth or paper towel to spread the oil evenly, then wipe off the excess. Place the pan upside down in the preheated oven, with a piece of aluminum foil or a baking sheet on the lower rack to catch any oil drips. Bake for one hour, then turn off the oven and let the pan cool down inside.

Regular Maintenance

After each use, clean the pan with hot water, soap, and a brush. Dry it thoroughly, then apply a thin layer of oil. You want to season your pan with oil every now and then. If you're using your pan a few times a week, you might want to season it once a month. When not in use, keep your pan in a dry place. If stacking pans, place a paper towel between them to absorb moisture.

Removing stuck-on food

• Use a scraper, often supplied by the manufacturer, to gently scrape off the stuck-on food.
• If the scraper isn't effective, add a little water to the skillet and place it on the stovetop. Simmer the water for a few minutes, then try scraping again.
• For lightly burnt areas, scrub with hot water and a stiff brush.
• For more stubborn stains, spread baking soda or coarse salt over the base of the pan and scrub. Alternatively, add a little water to the baking soda to form a paste, then scrub with a stiff brush.
• For very stubborn stains, fill the skillet with about an inch of water and place it over high heat. After the water has boiled for about 10 minutes, gently nudge the burnt-on spots with a cast-iron scrubber or wooden spatula.
• If the pan has been burnt, cool it down completely, then scrub gently with a stiff brush or a paste of coarse salt and water. Avoid using steel wool if possible, to preserve the seasoning.
• Rinse the pan with warm water to remove any salt, debris, or loose rust. Dry it immediately with a towel, then place it on the stove over low heat to ensure all moisture is gone.
• Once the pan is dry, apply a thin layer of cooking oil to protect the surface and start the re-seasoning process.

Frequently asked questions