How to Remove Rust From a Cast-Iron Pan

Whether you'd like to restore your family's favorite skillet or fix up a garage sale find, removing surface rust from a durable, dependable cast-iron pan is a breeze. As long as the rust isn't too serious--no deeper than 1/8 inch (3 mm)--you should be able to return the pan to cooking shape. After removing all the rust, be sure to season the pan before using or storing it.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Dishwashing Liquid
• Fine Steel Wool
• Dishwashing Liquid
• Fine Steel Wool
• Salt
• Salt
• Vegetable Oil
• Paper Towels
• Paper Towels
• Paper towels
• Salt
• Salt

Removing rust

1. Depending on the pan's size, pour 2 to 4 tbsp. salt into the middle of the pan. Add an equal amount of vegetable oil.

2. Scrub the pan vigorously with a folded paper towel, concentrating on the rusted spots but covering all surfaces with the oil and salt mixture. Add more salt or oil as needed.

3. For more serious rust spots, scrub with fine steel wool.

4. Wash the pan with dishwashing liquid and rinse well with hot water. Dry completely.

Seasoning the pan

5. A well-seasoned cast-iron pan will resist rust and create a virtually nonstick surface for cooking. To season it, brush vegetable oil lightly over all its surfaces.

6. Heat the pan in an oven at 250°F (120°C) for 1 hour, recoating it with more oil after 30 minutes.

7. Wipe the pan well with paper towels, and let it cool completely before using it.

8. To preserve this natural, protective coating, do not use soap when cleaning a seasoned pan. Instead, scrub it with salt and oil, rinse it with hot water, then dry it completely over low heat before storing it.

Tips & Warnings

• For quick removal of rust spots, use a hand drill with a wire brush attachment. Take care not to scrape away too much metal; hollows in the pan will lead to uneven cooking and food scorching.
• Spun-steel and carbon-steel woks benefit from the same care as cast-iron pans.

Who Can Help Sponsored

• How to Lose 30+lbs Guaranteed. Try it Free.

[snoopy99eb]

on 1/21/2010 It worked! Great tips. I don't think the salt needs to come out white, some of the "seasoning" is meant to stay on there.

[trapin]

on 8/10/2009 Worked perfectly. I used olive oil instead; so far nothing negative has happened.

[lizmorgan]

on 7/1/2009 Awesome article!!! This worked perfectly, thanks so much for posting it =)

[jclare]

on 1/1/2009 I cannot believe how well this worked! Not even elbow grease involved. I have and old Monks Pan(for making Danish abelskivers)that had been very neglected, left outside, bad rust. It cleaned up so quickly following these instructions. It is now in oven and I couldn,t be happier about this. The pan was my mothers and I felt so guilty for the shape it was in. thanks so much.

[mtheffner]

on 11/18/2008 I have used the salt, but the salt keeps turning brown. I clean it with soap and water and redo the salt, but it the salt keeps turning brown. Is that normal, or should I keep changing salt until I get white salt?