Restoring Your Cast Iron Skillet
A pan left in the sink or stored in a damp drawer will quickly bloom with iron oxide. This process strips the surface back to bare metal so you can begin the seasoning process anew.
Commit to the full reset.
Once you remove the rust, the bare iron is prone to flash-rusting immediately. Have your oil and heat source ready to go the moment the scrubbing is done.
- Steel wool or a stainless steel scouring pad
- Stiff-bristled plastic brush
- Lint-free cotton cloth or paper towels
- Oven
What goes in.
- 1/4 cupcoarse kosher salt
- 2 tbspneutral high-smoke-point oil, such as grapeseed or canola
The importance of the dry-down
After scrubbing the rust, you must evaporate every molecule of moisture from the metal pores. Heating the pan on the stovetop until the water vanishes is the difference between a clean pan and one that rusts again by morning.
The method.
Scour the surface
Use steel wool to scrub away all visible orange rust. Apply firm pressure in a circular motion until you see the dull, grey color of raw iron underneath.
Rinse and evaluate
Rinse with minimal water and check for remaining spots. If any rust remains, repeat the scrubbing process until the metal is uniform.
Flash-dry
Place the damp pan over medium-low heat on your stovetop. Leave it there until all traces of steam have ceased and the metal is bone-dry to the touch.
Apply the first layer
While the pan is warm, pour a small amount of oil inside. Use a clean cloth to wipe it over every square inch, then use a second, dry cloth to wipe away almost all of the oil. It should look like there is nothing left, but the metal will appear slightly darkened.
Bake the finish
Place the pan upside down in a 450°F oven for one hour. Turn off the heat and let it cool completely inside the oven.
When it doesn't go to plan.
Never soak cast iron in water, as this is the primary cause of deep rust.
If your steel wool is picking up black residue, that is old seasoning; if it is orange, that is rust.
If the rust is extremely deep, a long soak in a solution of equal parts white vinegar and water for thirty minutes will loosen the bond, but do not exceed one hour or the metal may pit.
The ones that keep coming up.
Is it safe to cook with a pan that had rust?
Yes, provided you have scrubbed all the loose, orange particulate away and re-seasoned the surface.
Does my pan look ruined?
Cast iron is nearly indestructible. Unless the pan is cracked or warped, it can almost always be restored to its original state.
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