Stripping Cast Iron: Back To Basics

If your cast-iron pan is looking a little worse for wear, it might be time to give it a good stripping and reseasoning. This process will bring your pan back to its former glory, making it perfectly non-stick and ideal for cooking almost anything. While there are many ways to strip a cast-iron pan, some are more effective and safer than others.

One popular method is to use a self-cleaning oven. Place the pan upside down on the middle rack and run the self-cleaning cycle, which will burn away the grime. However, this method can be risky as it may warp or damage your pan, and it will also stink up your house. Another option is to build a campfire in an outdoor fire pit and bury the pan, face down, in the hot ash overnight. The next day, remove the pan and wash it with hot soapy water and steel wool to remove any remaining residue.

If you're looking for a more heavy-duty approach, you can try using lye or oven cleaner. Coat your pan with a layer of oven cleaner, such as Easy-Off Heavy Duty (yellow can), and place it in a sealed plastic bag for at least one day. Then, rinse the pan with dishwashing liquid and warm water to remove the lye, and scrub with steel wool to get rid of any remaining seasoning. This method is effective but requires caution as lye is a caustic agent. Always wear gloves and eye protection when handling lye or oven cleaner.

How to Strip a Cast Iron Pan

Using a fire pit or wood-burning stove

If you're looking to strip a cast iron pan using a fire pit or wood-burning stove, the first step is to build a campfire in an outside fire pit or use a wood-burning stove to get some nice coals going. Once the coals have burned down and you're left with hot ash, you can place your cast iron pan face down in the ash and leave it overnight.

The next day, the pan will likely be covered in ash and residue. Remove it from the ash and bring it inside to wash with hot, soapy water. If there is any remaining seasoning, rust, or flakes, you can use steel wool to remove it.

This method is simple and effective, and it doesn't stink up your house like some other methods. It's a great way to restore a rusty, neglected cast iron pan and get it back to its former glory.

Once your pan is stripped and cleaned, you can then re-season it to create a non-stick coating. This process usually involves coating the pan with oil and heating it in the oven.

Using a self-cleaning oven

Step 1: Prepare the Oven

• If your oven has a self-cleaning setting, select it and set the temperature to 500°F.
• If your oven does not have a self-cleaning setting, set the temperature to 500°F and let the oven preheat.
• Lower the oven racks to the two bottom positions.
• Line the lowest rack with aluminium foil to catch any drippings from the pan.

Step 2: Prepare the Pans

• Place the cast iron pans upside down on the top rack in the oven.
• Ensure that the pans are not stacked on top of each other.

Step 3: Run the Self-Cleaning Cycle

• Run the self-cleaning cycle for 3-5 hours.
• The oven door will lock automatically during the cycle.
• Be aware that this process will produce smoke and a strong odour, so it is recommended to do this on a day when you can open the windows.

Step 4: Cool the Pans

After the cycle is complete, turn off the oven and leave the pans inside until they are completely cool.

Step 5: Clean the Pans

• Once the pans are cool, remove them from the oven.
• Wash the pans with hot, soapy water and scrub with steel wool to remove any remaining seasoning, rust, or flakes.

Step 6: Season the Pans

• Dry the pans thoroughly.
• Spread a thin layer of oil (such as extra virgin coconut oil or flaxseed oil) on all sides of the skillet, including the handle.
• Wipe off any excess oil with a paper towel.
• Place the pan upside down on a rack in a 375°F oven and bake for 30 minutes.
• Turn off the oven and let the pan cool for 10-15 minutes.
• Repeat the oiling, baking, and cooling process two to four times to set the seasoning.

Using oven cleaner

Materials:

• Heavy-duty oven cleaner (e.g., Easy-Off Heavy Duty)
• Heavy-duty garbage bag(s)
• Long-cuffed dish gloves with no rips or holes
• Eye protection
• Plastic dishpan or large disposable roasting pan (optional)
• Paper towels
• Garden hose (optional)
• Hot water
• White distilled vinegar
• Steel wool
• Soap

Instructions:

• Put on gloves and eye protection.
• In a well-ventilated area, thoroughly coat your cast iron pan with a thick layer of oven cleaner.
• Place the pan in a heavy-duty garbage bag and seal tightly to prevent the oven cleaner from drying.
• Store the bagged pan in a warm place for at least one day, and up to several days if needed.
• Remove the pan from the bag and scrub with steel wool and/or a steel brush. Caution: Lye-soaked cast iron can be very slippery.
• Wipe off the oven cleaner residue with paper towels and rinse the pan with a garden hose outdoors, if available. Otherwise, rinse the pan with hot water.
• Dry the pan thoroughly.
• Soak the cleaned pan in a 2:1 solution of hot water and white distilled vinegar for up to an hour to neutralize any remaining lye and soften rust. Caution: If you see small air bubbles coming off the pan, remove it immediately as the solution is "eating" the iron.
• Use steel wool to remove any surface rust.
• Wash the pan with soap and hot water.
• Dry the pan thoroughly.

After stripping your cast iron pan, it is important to season it before use.

Using vinegar

Step 1: Prepare the Vinegar Solution

Mix equal parts of water and white vinegar in a separate container. It is important to dilute the vinegar to prevent it from eating away at the cast iron.

Step 2: Soak the Pan

Submerge the rusty cast-iron pan completely in the vinegar solution. Make sure the pan is large enough to accommodate the entire skillet. If the pan has minor surface rust, you may skip this step and proceed to scrubbing with a scouring pad or kitchen towel.

Step 3: Monitor the Pan

Check the pan regularly, ideally every 15-30 minutes. The soaking time can vary depending on the amount of rust. Typically, a minimum of one hour is needed for an average rusty pan, and you should see the rust starting to flake away. Remove the pan from the solution once the rust easily comes off.

Do not leave the pan in the vinegar solution for longer than eight hours, as it can damage the pan. If possible, remove the pan from the solution as soon as most of the rust is gone or when the rust becomes manageable enough to scrub off.

Step 4: Scrub and Wash the Pan

After removing the pan from the solution, scrub away any leftover rust using a soft brush or scrubber. Be gentle to avoid damaging the surface. Wash the pan with mild dish soap and warm water.

Step 5: Dry the Pan

Dry the pan thoroughly with a kitchen or paper towel. You can also place it on the stovetop over low heat for a few minutes to ensure complete dryness.

Step 6: Re-season the Pan

Re-seasoning the pan is crucial to restore its protective layer, which prevents rust and creates a non-stick surface. Preheat the oven to 350-500°F. Apply a thin layer of neutral cooking oil, such as vegetable oil, all over the pan, inside and out.

Place the pan upside down in the oven, with a baking sheet on the rack below to catch any drips. Turn off the heat after an hour and let the pan cool in the oven overnight, or remove it and set it aside for at least 45 minutes before using.

Maintenance Tips:

• Clean your cast-iron pan properly after each use. Use a small amount of soap and gently rub it with a brush or sponge.
• Dry the pan thoroughly with a paper towel or cloth after washing.
• Re-season the pan regularly to maintain the protective layer and prevent rust.
• Always ensure the pan is completely dry before storing it in a low-humidity spot.
• If stacking multiple pans, use pan separators or layers of paper towels to keep them dry.

Using electrolysis

Materials and Setup:

• A sturdy plastic container or bin: It should be large enough to hold your cast iron pan and a sacrificial anode, and sturdy enough to support the weight of the water.
• Water: Fill the container 2/3 full or to a level that will completely submerge your cast iron pan.
• Sodium Carbonate (Washing Soda): Add 1-2 tablespoons of Arm & Hammer Super Washing Soda per gallon of water. Stir well to dissolve and create an electrolyte solution.
• Sacrificial Anode: Use a piece of metal, such as plain steel, stainless steel, or graphite, that will serve as the sacrificial anode. Ensure it has a larger surface area for better efficiency. You can use items like scrap metal, steel baking sheets, rebar, or old lawnmower blades.
• Battery Charger: A manual 12-volt battery charger is ideal. If your charger has a quick-start setting, use the standard 12-volt setting instead.
• Pan Suspension: Use a stick or PVC pipe to extend over the container and suspend the cast iron pan with string. Ensure the pan is submerged, with only a small portion exposed above the water level.

Safety Precautions:

• Electricity and Water: Always unplug the charger before touching the water. Be cautious when working with electricity around water.
• Flammable Gas: The electrolysis process releases flammable hydrogen gas. Set up your tank outdoors or in a well-ventilated area, away from any ignition sources like pilot lights.

Electrolysis Process:

• Connect the Positive Clamp to the Sacrificial Anode: Clamp the positive lead of the battery charger to the sacrificial piece of metal. Leave a corner of the anode out of the water for easier clamping.
• Connect the Negative Clamp to the Cast Iron Pan: Clamp the negative lead to the cast iron pan just above the water's surface. Ensure good electrical contact at all connection points.
• Apply Current: Set your charger to a manual, 12-volt setting and plug it in. Fine bubbles should start forming around the cast iron pan.
• Monitor the Process: Check on your pan periodically. Always unplug the charger before touching the water. You may need to rotate the pan or use multiple anodes for even cleaning.
• Soaking Time: Let the pan soak for 24-48 hours, depending on the severity of the rust. The red rust will turn into a soft black residue that can be wiped or scrubbed off.
• Cleaning and Seasoning: After removing the pan from the tank, wash it with soapy water and dry it thoroughly. Begin the seasoning process to protect the bare iron from rusting.

Maintenance and Tips:

• Electrolyte Solution: The water in the tank can be reused and refilled as needed. If it becomes too dirty, dump it out and start with a fresh solution.
• Anode Maintenance: The sacrificial anode will need maintenance or replacement over time. Scrape it down or flip it to expose a clean side. Stainless steel anodes may last longer due to lower reactivity.
• Connector Care: Ensure clean, bare metal connections to prevent poor contacts and excessive heat. Charger clamps becoming hot during use indicate poor contact.
• Avoid Overheating: Do not add more washing soda than recommended, as it can cause excessive current and overheating issues.
• Ventilation: Ensure adequate ventilation during the process to manage the release of flammable hydrogen gas.

Frequently asked questions