The Great Soak Debate: Unraveling The Mystery Of Water And Cast Iron Pans

Cast iron pans should not be soaked in water. Cast iron is a porous material, so soaking the pan could lead to rust developing over time. In fact, it's best to dry your cast iron pan immediately after washing it so water doesn't sit on the surface for too long. If you do accidentally leave your pan in water for too long and it develops rust, don't panic! With a little extra care, you can remove the rust and continue using your cast iron cookware.

Why you shouldn't soak cast iron pans in water

So, you've invested in a cast iron pan—a trusty, versatile workhorse of a pan that will last you a lifetime (or more) with proper care. But what does "proper care" actually mean? Well, one thing's for sure: it doesn't mean soaking your cast iron pan in water. Here's why.

Cast Iron Is Porous

Cast iron is a porous material, meaning that it will absorb water when soaked. This can lead to rust developing over time. Even a short soak won't do much harm, but it's best to avoid soaking cast iron altogether for fear of forgetting about it and accidentally ruining all that hard-earned seasoning.

How to Clean a Cast Iron Pan

Instead of soaking, simply wash your cast iron cookware by hand using a small amount of soap and warm water. For stuck-on food, use a pan scraper or a nylon scrubbing brush, or simmer a little water for 3–5 minutes and then use the scraper after the pan has cooled. Dry promptly and thoroughly with a lint-free cloth or paper towel, and then rub a very light layer of cooking oil or seasoning spray onto the surface.

How to Remove Rust from Cast Iron

If your cast iron does end up developing rust, don't panic! It can be saved. Simply scrub the rust off using the rough side of a dry Scotch-Brite sponge, or a rust eraser for larger areas. Rinse the pan, dry thoroughly, and then re-season.

How to Prevent Rust in the First Place

The best way to prevent rust is to dry your cast iron pan immediately after washing it so that water doesn't sit on the surface for too long. It's also important to get your pan bone dry before storing it. You can even put it over low heat on the stovetop or in the oven (at 200–300°F) to ensure all the moisture evaporates.

How to clean a cast iron pan without soaking

Cast iron pans should not be soaked in water. Soaking can cause cast iron pans to rust, and even a short soak can be enough to cause damage. However, if your cast iron pan does develop rust, don't panic! With a little extra care, you can remove the rust and continue using your pan. Here is a guide on how to clean a cast iron pan without soaking:

Step 1: Scrub the Pan

Use a soft sponge and scrub the pan with water. You can also use a small amount of mild detergent or soap if needed, but make sure to rinse the pan well afterwards. Avoid using metal scouring pads, steel wool, or abrasive cleaning tools as these can damage the pan's seasoning. If there are stuck-on food residues, you can use a nylon scrubbing brush, a pan scraper, or a bamboo wok brush to remove them. For very stubborn residues, try bringing a small amount of water to a boil in the pan, let it simmer for a few minutes, and then use the scraper after the pan has cooled.

Step 2: Dry the Pan

After cleaning, it is important to dry the pan promptly and thoroughly. Use a lint-free cloth or paper towel to dry the pan. To ensure that the pan is completely dry, place it on the stove and gently heat it until all the water evaporates.

Step 3: Apply Oil

Once the pan is dry, use a cloth or paper towel to coat it lightly with cooking oil or seasoning spray. For a 10-inch pan, about 1/2 teaspoon of vegetable oil should be sufficient. Continue wiping the surface with oiled paper towels until there is no oil residue remaining. This step helps to maintain the pan's seasoning and prevent rusting.

Step 4: Store the Pan Properly

Cast iron pans should not be stored in the oven, as the heat can slowly remove the seasoning. Instead, store the pan with the rest of your pots and pans, and consider placing a paper towel between skillets to protect the seasoning and absorb any residual moisture.

What to do if your cast iron pan has rusted

Cast iron pans should not be soaked in water as this can cause them to rust. If your cast iron pan has rusted, don't panic! It can be saved. Here's what to do:

Scrub and Wash

Start by scouring the rusty sections with steel wool or a scouring pad. For minor surface rust, you can use a kitchen towel to rub about 1/3 cup of kosher salt into the surface of the pan until the spots of rust are removed. If there is more significant rust, you may want to start with a vinegar soak. Mix equal parts water and distilled white vinegar in a container large enough to submerge your pan. Check the pan every 15 minutes and remove it from the solution once the rust easily flakes away. This can take anywhere from one hour to eight hours, so be sure to check frequently to avoid over-soaking.

Wash and Dry

After removing the rust, wash your pan with warm, soapy water and a mildly abrasive sponge. 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.

Re-season the Pan

To restore the protective layer on your cast iron pan, preheat your oven to 450-500°F. Wipe a thin layer of cooking oil, such as vegetable oil, all over the entire pan, inside and out. Place the pan upside down on the center rack of the oven, with a baking sheet or aluminum foil on the bottom rack to catch any excess oil. Bake for one hour, then turn off the heat and allow the pan to cool in the oven.

Maintain Your Pan

To keep your cast iron pan in good condition, be sure to clean and dry it promptly after each use. Store it in a dry, low-humidity spot, and use paper towels or pan separators between stacked pans to prevent moisture buildup. With proper care, your cast iron pan should last a lifetime.

How to restore an old cast iron pan

Cast iron pans should not be soaked in water as they are porous and can soak up the moisture, eventually leading to rust. However, if your cast iron pan has seen better days, there are several ways to restore it to its former glory.

Firstly, check for any cracks by rapping your knuckles on the bottom of the pan. A solid, crack-free cast-iron pan will have a bell-like resonance. If the sound is dull, move on to the next pan as there is likely a crack you can't see.

Next, inspect the pan for pitting. A lot of old pans will have some pitting, but it's best to avoid cookware with more than a tiny amount on the cooking surface, as it can make it harder to get an even layer of seasoning.

If your pan passes these initial checks, it's time to remove the old layers of seasoning and get rid of any rust. You can try using an oven cleaner that sprays a lye-based foam, such as Easy-Off. Seal the pan in a heavy-duty garbage bag for 24 hours, then scrub with a heavy-duty scrubber. Repeat as needed until all the seasoning is removed.

Another option is to fill a large plastic bucket with a lye solution and submerge the pan. Be very careful when handling lye, as it can cause nasty chemical burns. Always add lye to water, never the other way around, as this can cause a violent reaction. Soak the pan for 24 hours, then scrub. Repeat if necessary until the pan is stripped down to its original metal surface.

Once you've removed all the old seasoning, it's time to get rid of any rust. Thankfully, this step doesn't require any harsh chemicals. Simply soak the pan in distilled white vinegar for 6 to 12 hours, then scrub. Do not let the pan soak for longer than 24 hours, as vinegar will erode and pit the cast iron if left on too long.

After removing the rust, oil the pan immediately. Cast iron will start to rust very quickly once it's been stripped down, so it's important to act fast. You can use any neutral kitchen oil like corn, vegetable, or canola. Avoid flax seed oil, as it makes beautiful-looking seasoning but wears away easily.

Finally, it's time to re-season your pan. Preheat your oven to 450-500 degrees F. Place aluminum foil on the bottom rack to catch any excess oil. Place your cookware upside down on the center rack and bake for 1 hour. Turn off the heat and allow the pan to cool in the oven.

And that's it! Your old cast iron pan should now be good as new.

How to season a cast iron pan

Cast iron pans should not be soaked in water. Soaking cast iron in water is a surefire way to get your pan to rust. If you need to remove sticky or stubborn stuck-on food, use a nylon scrubbing brush or a pan scraper and rinse under warm water. Be sure to thoroughly dry your pan.

Now that we've established that cast iron pans should not be soaked in water, here is a detailed guide on how to season a cast iron pan:

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so your best bet is to put the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Rub It All Over With Oil and Buff Well

Now that your pan is clean and dry, rub it all over, inside and out—including the handle—with cooking oil. Oils such as vegetable, canola, and corn oil are recommended. The key here is to rub the oil all over, but then buff it so thoroughly 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 turn sticky if left unused.

Step 3: Heat It in the Oven

Place the oiled pan upside down in a preheated oven at 350-450°F (230°C) for about an hour. It may get a little smoky, so keep your kitchen well ventilated. During this time, the oil will polymerize and form a hard, plastic-like coating. The oven provides an even heat that will set the oil all over the pan, whereas a stovetop burner will produce hot and cool spots, leading to uneven seasoning.

Step 4: Repeat

When the time is up, remove the pan from the oven. Now, rub it once more all over with oil, buffing it out as before. Then put it back in the oven for another hour. Repeat this oiling-and-heating process three to four times to set a good initial layer of seasoning. Once you're done, let the pan cool down, and it's ready for cooking!

Maintenance:

To maintain the seasoning on your cast iron skillet, simply cook with it! Every time you cook with oil, you're potentially adding another layer to the seasoning. However, some activities may remove seasoning, such as cooking acidic foods, using excessive heat, or scrubbing with abrasive utensils or scouring pads. To counter this, rub oil into your pan after each use to ensure the seasoning remains intact.

Frequently asked questions