![]() ![]() I have used bacon fat or good ol’ Crisco before putting the pan away. I know there are all kinds of “best” ways to restore cast iron but there are a few things to stay away from if you want to keep your iron useable for years to come.įirst of all, do you use your iron on a daily basis or more than twice a week? Or do you bring it out whenever the urge strikes, cook something in it, and store it for another 4 to 6 months before pulling it out again? The difference will make a difference in what kind of oil you use to season your pan. I have read all of these comments and feel compelled to offer my two cents into the mix. “After it gets done eating the rust, it will start eating the iron.”ģ. Once you have scrubbed the skillet clean of rust, rinse it thoroughly with water. ![]() “With vinegar, you don’t want to go longer than necessary,” Jeff says. Let the skillet soak a little longer if needed, but don’t get taken in by the idea that if one hour is good, ten hours is ten times better. ![]() But for removing serious rust, Jeff Rogers offers these tips: What you’ll need:ġ. Soak each piece of rusty cast iron in a solution of one part vinegar and one part water.Ģ. Using the brush, test each piece after 30 minutes to an hour to see if the rust is coming off. Is it a total loss?Ī little surface rust on a cast-iron skillet can often be remedied with steel wool and some elbow grease. If it’s just a touch up of a pan I am currently using and it’s in fairly good shape, I just do it once.After Hurricane Harvey’s flood waters receded, my cast-iron cookware was covered in rust. I did it three times when cleaning the pot pictured below as it was bare cast iron after the vinegar soak process. You can repeat this several times if needed. Turn off the oven after an hour and let the pan cool in the oven overnight. ( Here’s a chart of the various oils and their smoke points for use in seasoning cast iron.) Wipe off any excess oil (no drips) with a non-lint-producing cloth, and set the pan upside-down in the oven directly on the rack, with aluminum foil or a baking sheet on the bottom rack below it to catch any drips. Wipe a thin layer of cooking oil with a high smoke point, like vegetable oil, all over the entire pan, inside and out. To season a cast iron pan, whether brand new (even when the label says it’s pre-seasoned) or one that’s just been cleaned up, here’s what to do: Dry skillet completely, dry as a bone, before beginning the process of re-seasoning.There shouldn’t be any scent of vinegar left, though you will likely smell that iron scent. Once you have scrubbed the skillet clean of rust, rinse it thoroughly with plain water.Don’t soak longer than necessary, though, as you don’t want it to eat away at the cast iron after it finishes eating away the rust. You might do this for two or three hours if the rust is heavy, but you may not need to. If the rust isn’t coming off easily, soak for another 30 minutes, then scrub again to check.It’s ok to use the scratchy brush or steel wool because at this point you don’t have a seasoned surface to worry about protecting. Use a very stiff scrub brush or some steel wool, and test each piece after 30 minutes to an hour to see if the rust is coming off.Soak the rusty cast iron piece in a solution of one part vinegar and one part water.This will depend upon the size of your project. I used a cheap plastic bin, as I didn’t want to stain my sink with rust. First, get a plastic or disposable aluminum pan large enough and deep enough to hold whatever cast iron piece you need to restore. ![]()
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