How to Clean a Rusty Cast Iron Frying Pan
Cast iron pans are among the most durable cookware available anywhere. With proper care they last for generations and even when neglected can almost always be brought back into service. Cast iron is made relatively nonstick by a process known as "seasoning" which involves heating pans that have been rubbed with lard, shortening or other fats. Rust is a common problem when cast iron pans are not properly seasoned or dried after washing. Does this Spark an idea?
Things You'll Need
- Onion
- Steel wool in various grades
- Fine grit aluminum oxide or silicon carbon sandpaper
- Wire brush
- Drill with wire brush bit
- Dish soap
- Lard, bacon fat or shortening
Instructions
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Plan of Attack
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1
Cut an onion in half and rub your lightly rusted pan with the juice. Extract as much juice as possible and let the pan stand for half an hour before scouring with fine steel wool. If the rust does not come off easily, repeat the process and scrub with a coarser grade of steel wool.
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2
Repeat the application of onion juice when dealing with a moderate coating of rust. Follow by scrubbing with fine grit aluminum oxide or silicon carbide sandpaper.
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3
Use a wire brush or the wire brush drill bit for your power drill--inexpensively available at hardware stores--to deal with advanced rust. Once most of the rust has been removed, you can apply some onion juice and finish the job with steel wool or sandpaper.
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4
Wash the pan thoroughly with soap and water. Dry completely in a hot oven or on the stove top, being careful not to over-dry and cause your pan to smoke.
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5
Re-season your pan to restore its nonstick and rust-resistant surface by rubbing it with a light coating of fat, inside and out. Lard, bacon fat and shortening work better than oils which can sometimes produce a sticky surface. Bake the coated pans in a 250 degree oven for about 20 minutes, then wipe off any excess fat before continuing to bake the pan for another two hours.
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Tips & Warnings
Once your pan has been properly cleaned and seasoned, there will be no need to repeat the process unless a mishap causes the seasoning to be removed. To prevent this, lightly wash your pans with plain dish soap. Dry immediately on the stove top, taking care not to over-dry.
If the seasoning seems to be wearing thin on the interior, give the pan a quick rub with a small amount of shortening and heat slowly on the stove top. Wipe away any excess grease before storing.
To prevent a fire, always keep vigilant watch over a pan while it is drying in the oven or heating on the stove top. To prevent burns, use oven mitts when removing a pan from the oven or stove top.
