How To Clean Up Rusty Cast Iron Skillets

How To Restore a Rusty Cast Iron Skillet

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The method of cleaning cast iron is something of tradition passed downwards to generations forth with the cookware itself. Some cooks and cast fe diehards dare not let theirs near water, much less soap of any sort, and letting one rust may indeed fall into the volume of unpardonable sins for some Southerners.

But fright not: During a visit to the Gild manufacturing plant in Tennessee, we learned the proper style to restore rusty cast iron from the experts themselves. A few simple steps at home tin restore rusted cast iron cookware to cook-ready condition!

Regardless of the extent of rust, there are options beyond throwing out rusted cast iron. For severe rust that covers well-nigh of the cookware surface, accept the piece to a machine shop to take it sandblasted and restored to raw cast atomic number 26, then season immediately. You can showtime with footstep four here, or utilise the post-obit tutorial.

Most normally, neglect or moisture results in what's called "contour rusting," which tin be seen and felt on the cookware. Thankfully, profile rusting is easily removed at domicile in an afternoon. Follow the steps in this post and you'll be all set.

How To Restore a Rusty Cast Iron Skillet

What You lot Need

Steel wool
Dish lather
Scrubbing brush, scouring pad, or sponge
Dish towel or newspaper towels
Vegetable oil (or cooking oil of choice)
Aluminum foil
Oven

Instructions

Remove all the rust: Use fine steel wool to remove rust from afflicted areas. Scour the skillet until the area returns to raw bandage iron.
Wash the skillet thoroughly: Wash the cast iron with warm water and balmy dish soap. Scrub with bristle castor, gentle scouring pad, or mesh sponge if needed.
Dry the skillet: Thoroughly dry out the cast atomic number 26 immediately with a clean dish towel or paper towels.
Comprehend the pan with a coating of oil: Utilize a minor amount of vegetable oil (or cooking oil of choice) to the entire piece.
Don't forget the bottom and handle: When oiling, don't forget the bottom and handle. Use only a pocket-size amount to avert a sticky surface.
Identify the pan in the oven: Place the cast fe upside downward on the top rack of your oven. Identify a sheet of aluminum foil or a foil-lined baking sail on the bottom rack to take hold of whatsoever oil drips. Estrus the cast iron for one hour at 350°F.
Let the pan cool earlier using: Plough off rut, permit cast iron cool, then go dorsum to cooking!