Cast Iron Revival: Salvaging Old Cookware

Cast iron cookware is a home chef's best friend. It is hard-wearing, versatile, and can be used anywhere from ovens to grills and even on an open flame. Plus, cast iron pans only get better with age, developing a natural non-stick coating over time. But what do you do when your trusty cast iron pan starts to show its age?

Fortunately, even the most neglected cast iron can be restored to its former glory with a little TLC. In this article, we will guide you through the process of salvaging your old cast iron pots and pans, from removing rust and re-seasoning to tips for maintaining their quality. So roll up your sleeves, grab some baking soda, and let's get started!

Removing rust with vinegar

Prepare a 50/50 mixture of vinegar and water. It is important to dilute the vinegar to prevent it from eating away at the iron under the rust. Use distilled white vinegar and ensure you have enough of the mixture to completely submerge your cast iron cookware.

Submerge your cast iron cookware in the vinegar mixture. Make sure the entire pan is covered, including the handle. Check the pan regularly, at least every 15 minutes to an hour, and remove it from the solution once the rust flakes away easily. This could take anywhere from an hour to eight hours, so keep a close eye on it to avoid over-soaking.

Once the rust is removed, take the pan out of the vinegar mixture and scrub away any leftover residue with a soft brush or sponge. Be gentle to avoid damaging the surface. Then, wash the pan with mild dish soap and warm water.

Thoroughly dry the pan 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.

Finally, re-season your cast iron cookware. Preheat the oven to around 450-500°F. Apply a thin layer of cooking oil or neutral cooking oil, such as vegetable oil, to the entire pan, inside and out. Place the pan upside down in the oven, with a baking sheet or aluminium foil on the bottom rack to catch any drips. Leave it in the oven for about an hour, then turn off the heat and let the pan cool completely.

It is important to note that while vinegar is an effective method for removing rust, it should not be left on the cast iron for too long, as it can erode and pit the iron. Additionally, always re-season your cast iron after removing rust to restore its protective layer and prevent future rusting.

Cleaning with baking soda

Cast iron pans are family heirlooms and need to be well taken care of. Here is a detailed guide on how to clean them with baking soda:

Baking soda is a great alternative to soapy dish detergents, which should be avoided when cleaning cast iron. It deodorizes, kills bacteria, and removes any bad flavours that have built up in the pan. It is especially useful for removing the fish smell and taste after pan-frying fish.

First, add some baking soda to the pan along with some water. Scrub the baking soda-water mixture into the pan with a stiff-bristled brush, a Scotch Brite pad, or a wire pad. You can also use a Brillo or SOS pad that does not have any soap left in it. The baking soda will create an abrasive paste when mixed with water, allowing you to power through any tough chunks of burnt food in the pan.

After scrubbing, rinse the pan to see the results. Repeat the process as many times as needed, but keep in mind that the more you scrub, the more seasoning you will remove. If your pan has a coating of enamel, fill it with water, high enough to completely submerge the affected areas, and bring it to a boil. Then, add two tablespoons of baking soda, stir with a wooden spoon, and let the mixture cook for a few minutes. Turn off the burner and scrub the bottom and sides of your pan with a sponge. Repeat this process until your pan is clean.

Once you are done, your cast iron pan will be ready to be seasoned.

Re-seasoning with oil

Re-seasoning your cast iron pans with oil is a simple process that will restore your cookware to its former glory. Here is a step-by-step guide:

Step 1: Wash and Dry Your Pan

Give your cast iron pan a good scrub with warm, soapy water to remove any dirt, grease, or leftover food particles. This step is especially important if you're working with a vintage or previously used pan. Once you're done scrubbing, dry the pan thoroughly with a towel. You can also place it on the stovetop on low heat for a few minutes to ensure it's completely dry.

Step 2: Apply a Thin Layer of Cooking Oil

Add a very thin layer of cooking oil to the entire surface of your cast iron pan, including the handle. Use a cloth or lint-free paper towel for this step, and be careful not to use too much oil. You want just enough to create a thin, even layer that is not dripping or running. Thin layers are crucial for baking seasoning into the pan effectively.

You can use a variety of cooking oils for this process, such as vegetable oil, canola oil, or corn oil. Avoid using too much oil, as this can result in a sticky or uneven finish.

Step 3: Place the Pan in the Oven

Preheat your oven to 450-500 degrees Fahrenheit. Place a large baking sheet or a piece of aluminum foil on the bottom rack to catch any excess oil that may drip. Place your oiled cookware upside down on the center rack of the oven. This helps prevent oil from pooling on the cooking surface.

Step 4: Bake the Pan

Bake your pan in the oven for about an hour. This step allows the oil to polymerize and form a hard, protective coating. The oven's even heat will ensure that the oil sets evenly across the pan.

Step 5: Cool the Pan

After an hour, turn off the heat and allow the cast iron pan to cool down completely in the oven. This step is important, as it allows the seasoning to cure and adhere firmly to the iron.

Step 6: Repeat the Process

Depending on the condition of your pan and your desired level of seasoning, you may need to repeat the oiling and baking process a few more times. Three to four rounds of seasoning should be sufficient to create a good initial layer.

Once you're done, your cast iron pan will be ready for cooking! Remember that each time you cook with oil in your cast iron pan, you'll be adding more layers of seasoning, enhancing its non-stick properties over time.

Sandblasting

There are different types of blasting media. Glass bead is finer and less abrasive than graded river sand. It doesn't matter too much which you use, just pay attention to what you are doing and get the pan down to bare metal. You will have to be careful not to sit in one spot for too long, otherwise, you could blast a hole right through the pan.

After sandblasting, you will want to "cure" or "season" your cast iron piece. This entails covering it with an edible oil and baking it so that the cast iron has a nice fat layer to seal and protect it when cooking.

Recycling

Cast iron is a ferrous metal alloy composed primarily of iron, carbon, and silicon, and is totally recyclable. Recycling cast iron has environmental, economic, and social benefits. It reduces the amount of material that ends up in landfills, conserves energy, reduces the demand for natural resources, creates jobs, and supports the economy.

If you have old cast iron pots and pans that you want to recycle, the first step is to check for any damage. If the pan is cracked, it may be difficult to recycle it. Some sources suggest removing the old seasoning and rust before recycling, as this will restore the pan to its original metal surface. Here are the steps to do this:

• Strip off the old seasoning using a product like Easy-Off, an oven cleaner that sprays a lye-based foam. Spray the foam all over the cookware, then seal it in heavy-duty garbage bags and let it sit for 24 hours. After that, scrub the pans with a heavy-duty scrubber to remove the seasoning.
• Remove any rust by soaking the pans in distilled white vinegar for 6 to 12 hours, then scrubbing them. Do not let them soak for more than 24 hours, as vinegar can erode and pit the cast iron.
• Completely dry your cast iron cookware with a paper towel or lint-free cloth. You can also place it on the stovetop on low heat for a few minutes to ensure it is completely dry.
• Add a thin layer of cooking oil to the entire surface of the cast iron with a cloth or lint-free paper towel. This will protect the pan from rust.

Once your old cast iron pots and pans are cleaned, stripped of seasoning, and protected from rust, you can take them to a recycling center that accepts cast iron. Some companies, such as Cohen, operate public and commercial recycling centers and may even pay you for your scrap cast iron.

Frequently asked questions