How to remove rust from cast iron
Scour the rust off with steel wool, wash and dry the pan, oil it thinly and bake it upside down at 450 to 500°F for an hour. A rusty pan is rarely ruined.
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Restore it in five steps
- Scour the rusty patches with steel wool or a rust eraser until you reach bare, gray iron.
- Wash the pan in warm, soapy water. Losing some seasoning here is expected.
- Dry it completely, then set it on a low burner for a few minutes to be sure.
- Rub a very thin layer of oil over the whole pan, inside and out.
- Bake it upside down at 450 to 500°F for one hour, with foil on the rack below, then let it cool in the oven.
What to avoid
- Leaving a wet pan to dry on its own after scouring: fresh iron rusts within hours.
- Heavy oil: thin coats bake hard, thick ones stay sticky.
A little rust or a lot?
For a few orange spots, scouring, drying and a wipe of oil may be all it needs. A pan with rust across the cooking surface needs the oven step to rebuild its seasoning.
Why it happened
Soaking, the dishwasher, drip-drying or a damp cupboard let water sit on the iron. Dry the pan as soon as it is washed and keep a thin film of oil on it.
Updated · The Well Stocked Kitchen