Did you know that your grandmother’s cast-iron skillet might just be the best non-stick pan in the kitchen?
Vintage cast iron cookware, celebrated for its durability and sought-after by collectors, has seen a resurgence in popularity thanks to health concerns about other cookware and durability.1 Not only are these pans built to last a lifetime, but they actually improve with age and use.
So, if you’ve unearthed a rusty cast-iron pan from your attic or scored a vintage find at a flea market, you can definitely restore it to its former glory.
What You’ll Need to Clean Your Cast-Iron
Gather your cleaning tools, and let’s get started! Here’s what you’ll need to clean your cast-iron pan:
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- Scrub pad and brush: A non-metal scrub pad or sponge will be your gentle warrior against grime. A stiff brush can help tackle stubborn spots.
- Dish soap: Mild dish soap can be used sparingly to cut through grease.
- Baking soda: This versatile cleaner acts as a gentle abrasive to lift away rust and baked-on food.
- Shortening or cooking oil: This will be your secret weapon for re-seasoning your pan and bringing back its smooth, non-stick surface.
How to Clean Your Rusty Cast-Iron
Let’s roll up our sleeves and bring that rusty cast iron back to life!
Step 1: Rinse & Wash
Begin by rinsing your cast iron pan under warm water. Use a mild dish soap and a non-metal scrub pad or sponge to gently wash away any loose debris and surface grime.
Step 2: Scrub the Pan
If your pan is heavily rusted or has stubborn stuck-on food, it’s time to bring in the reinforcements. Sprinkle a generous amount of coarse salt or baking soda onto the pan. Add a small amount of water to create a paste, then scrub vigorously with your scrub pad or a stiff brush. The abrasiveness of the salt or baking soda will help lift away the rust and debris.
Step 3: Add Baking Soda (Optional)
If your pan still has stubborn rust spots, create a thicker baking soda paste and let it sit on the affected areas for 15-20 minutes. Then, scrub again with your pad or brush.
Step 4: Dry
Thoroughly rinse your pan to remove all traces of soap, baking soda, and debris. Immediately dry it completely with a clean towel to prevent new rust from forming. To ensure it’s bone dry, you can place it on the stovetop over low heat for a few minutes.
How to Re-Season Your Cast-Iron Pan
Now that your cast iron is clean and dry, let’s give it a fresh start with a new layer of seasoning!
Step 1: Apply Fat or Oil
Preheat your oven to 350°F (175°C). While the oven is heating, use a clean cloth or paper towel to apply a thin, even coat of shortening or cooking oil to the entire surface of the pan, including the handle and the bottom. You want just enough oil to make the pan look slightly shiny, but not so much that it pools or drips.
Step 2: Bake
Place the oiled pan upside down on the center rack of your preheated oven. Place a baking sheet on the lower rack to catch any drips. Bake the pan for one hour.
Step 3: Cool
Turn off the oven and let the pan cool completely inside. This gradual cooling helps the seasoning cure and set. Once cool, your cast iron pan is ready to use and will continue to improve with each use and seasoning.
Cast-Iron Maintenance Tips
To keep your cast-iron pan in top shape and ensure its longevity, follow these maintenance tips:
- Clean after each use: Rinse your pan with hot water while it’s still warm. If needed, use a non-metal scrub pad or brush and a small amount of mild dish soap to remove any stuck-on food. Avoid harsh abrasives or steel wool, as these can damage the seasoning.
- Dry immediately: Thoroughly dry your pan with a clean towel after washing. To ensure it’s completely dry, you can place it on the stovetop over low heat for a few minutes. This prevents rust from forming.
- Re-season regularly: After washing and drying, apply a thin layer of shortening or cooking oil to the entire surface of the pan, including the handle and bottom. This helps maintain the seasoning and prevent rust.
- Avoid soaking: Soaking your cast-iron pan can damage the seasoning and lead to rust. If you have stubborn stuck-on food, try scrubbing with coarse salt or baking soda instead of soaking.
- Store properly: Store your cast-iron pan in a dry place. You can place a paper towel inside to absorb any moisture.
- Use the right tools: Use wooden or silicone utensils to avoid scratching the seasoning. Metal utensils can damage the surface.
- Don’t be afraid of high heat: Cast-iron loves high heat and is perfect for searing, frying, and baking.
- Cook a variety of foods: Cast-iron is versatile and can be used for cooking a wide range of foods, from eggs and pancakes to meats and vegetables.
By following these simple tips, you can ensure that your cast iron pan will last for generations and become a cherished heirloom in your kitchen.
Source:
- https://www.webstaurantstore.com/blog/2072/history-and-resurgence-of-cast-iron-cookware.html
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.