Content

• To step
• Method 1 of 2: Cleaning a rusty skillet
• Method 2 of 2: Burn a pan again
• Tips

Cast iron pans are rightly praised for their durability, natural non-stick coating and heat retention properties. Cast iron also has some drawbacks, however. Unlike modern pans with a Teflon coating, cast iron can rust when exposed to water. Fortunately, it is usually not too difficult to remove this rust. With a mild abrasive and a little pressure, it is easy to remove rust from cast iron pans and prepare them for re-burning.

To step

Method 1 of 2: Cleaning a rusty skillet

1. Scrub the rust spots with a scouring pad. A piece of fine steel wool or copper wool works well to remove rust, if you have one around the house. Non-metal abrasives (such as Spectacle Sponges) can also give good results. For stubborn rust spots, add a little water and a little mild dish soap while scrubbing.
   • Normally it is a bad idea to clean a cast iron pan in the same way as other metal pans as this can remove the protective coating. However, if your pan has rust spots, the surface has already rusted and it is best to remove the rust and burn the pan again later.
2. Try to remove light rust spots with baking soda. If the rust layer is thin and light, you can usually use mild abrasives that you probably already have in your kitchen. For example, to use baking soda as an abrasive, sprinkle a small amount on the surface of the pan and add some water. Stir the baking soda into the water to make a rough paste, then use a cloth to scrub the paste into the rust spots on the pan.
   • When you have scrubbed the rust spots, let the paste sit for a few minutes and then rinse everything away with tap water. If there is still rust in the pan, repeat the process as needed or try using a different abrasive.
3. Make a salt scrub. For another homemade abrasive you will need salt and water. This method works in much the same way as the previous baking soda method. Make a coarse paste of salt and water in the pan and then scrub the paste into the rust spots with a cloth.
   • Because the salt crystals are slightly larger and rougher than the baking soda granules, the paste will have a slightly more abrasive effect. However, salt is still considered a fairly mild abrasive.
4. In case of stubborn rust spots, use a strong cleaner. In some cases, simple abrasives will not help remove rust. You can then use aggressive chemical cleaners. Cheap toilet cleaners with about 20% hydrochloric acid are often very suitable. Hydrochloric acid dissolves the rust into a wet powder. You can easily remove this powder. Check the packaging of the medicine for how to dispose of it.
   • Hydrochloric acid is a strong acid, so you will have to be very careful not to get chemical burns. Protect your skin, hands and eyes. Wear gloves, a long-sleeved shirt and goggles or other eye protection (which you can usually buy quite cheaply at hardware stores and web shops in personal protective equipment). Always provide good ventilation and avoid inhaling the vapors from the product. Strong acids can irritate the throat and lungs, especially in people with asthma and lung disease.
   • Be careful, as hydrochloric acid will dull screws covered with a protective coating or some other metal and polished, shiny iron and steel.
5. Rinse the pan and dry it thoroughly. After cleaning, rinse the pan thoroughly to remove any loose rust particles and detergent residue. If you used hydrochloric acid, check the product packaging to find out how to dispose of it. Dry the clean pan with a clean cloth or paper towel. Make sure to wipe off all drops of water. Missing just a little bit of water can cause the pan to rust again.
   • After drying the pan with a cloth, try heating it over medium heat on the stove for about five minutes. This way the last drops of water will evaporate and your pan will be completely dry. Be careful when you handle the hot pan.
   • It is strongly recommended that you burn your pan after removing the rust. This is an easy process that gives the cast iron pan a protective layer of grease that prevents new rust spots from forming and prevents food from sticking to the pan during frying and cooking. Read the section below to find out how to burn your pan.
6. Use a professional scourer for pans with very large and deep rust spots.

Method 2 of 2: Burn a pan again

1. Preheat the oven to 180 ° C. When roasting, you actually fry a layer of fat in the pan that remains there for a long time. The grease protects the iron surface against oxidation (rusting). To start, preheat your oven. You can take the next few steps while waiting.
2. Cover the dry pan with a layer of cooking oil. In general, the easiest way to use cooking oil, such as canola oil, vegetable oil, peanut oil, or any other type of oil. Pour a small amount (maximum one tablespoon) into the frying pan and spread the oil with a paper towel to cover the entire surface. Many cooks prefer to cover the bottom and handle as well, but this is less important.
   • Olive oil is not the best choice for this task as olive oil has a lower smoke point than most other types of cooking oil. That means that olive oil will start smoking faster and your smoke alarm can go off as a result.
3. Use a different type of fat. You need no oil to use. Most other types of fat used in baking and cooking are suitable. Below are some ideas:
   • An easy solution is to use bacon fat. Fry the bacon in the cast iron pan, pour the excess fat into a pan and use a paper towel to cover the cast iron pan with an even layer of fat.
   • Lard and hardened vegetable fat also work well. If you use one of these types of fat, set the oven to a slightly lower temperature. 140 to 150 ° C is usually warm enough.
4. Place the cast iron pan in the oven for an hour. Put the pan upside down on a rack in the center of the oven so that the surface you are using for cooking and baking faces the bottom of the oven. Place a baking tray under the pan to catch any drops of excess oil. Let the pan fry in this way for an hour.
5. Switch off the oven. After an hour, turn off the oven, but don't open it yet. Let the oven cool down slowly. This can take another hour or two. When the pan is cold enough to handle safely (use oven gloves if unsure) take it out of the oven. Congratulations, you burned the pan. The pan should stop rusting and less food should stick to it.
   • You can partially re-burn your pan whenever you want by adding a little more fat the next few times you use the pan. Simply apply oil or lard with a paper towel and make sure to evenly cover the surface with a thin layer. This is not mandatory, but it is wise if you accidentally remove part of the protective layer (see below).

Tips

• Never use cleaning agents and washing-up liquid to clean a burnt-iron pan. These agents remove the protective layer from the surface. Only use hot water and a scrub brush.
• Also, don't fry acidic foods like tomatoes and citrus fruits in your baked-in pan. This also allows the protective layer to be removed.
• To clean a cast iron pan, heat it over medium heat, pour in a cup of hot tap water and turn off the heat. The sizzling water that lands on the hot iron often removes stuck food and softens the residue without removing the protective film of oil.
• After the pan has cooled, lightly clean it with a soft plastic scourer, rinse it with warm water and dry it thoroughly immediately.