Cast iron pans are highly appreciated for their resistance, natural non-stick quality and ability to retain heat. However, this material also has disadvantages. Unlike modern non-stick aluminum frying pans with Teflon coating, cast iron pans rust on contact with water. Fortunately, it is not very difficult to remove the rust layer. With an abrasive product and a lot of "elbow grease", you can restore most cast iron pans to their old glory, ready to be treated again.
Steps
Method 1 of 2: Clean a Rusty Pan
Step 1. Scrub the rusted surface with an abrasive pad
You can also use a piece of steel wool or copper wool if you have them, as they are perfect for removing oxidation. However, you can also get good results with non-metallic abrasive tools. If the buildup is particularly stubborn, add a little water and mild dish soap as you scrub.
It is generally not a good idea to try to clean cast iron the same way you wash other pans, as you may be peeling off the non-stick layer. However, if the pan is rusted the treatment has already deteriorated, so it is worth trying to clean the pan as well as possible and then restore the non-stick surface
Step 2. If the rust is not excessive, try scrubbing the cast iron with baking soda
If you feel that the oxidation layer is thin, then you can try to get rid of it with abrasive products that you probably already have in the kitchen. For example, to use baking soda for this purpose, just sprinkle it on the surface to be treated and add a little water. Mix the two ingredients to form a kind of coarse dough and then rub it on the rusty areas of the pan, using a rag.
When you've scraped off the rust layer, let the baking soda sit for a few minutes before rinsing off with tap water. If any traces of oxidation remain, you can repeat the entire process or switch to another abrasive product
Step 3. Make a salt scrub
This is another abrasive paste that can be easily made at home. It works exactly like baking soda: make a paste with water and salt inside the pot. Use the compound to scrub rusty surfaces with a rag.
Since the salt crystals are slightly larger than the bicarbonate particles, this product is a bit more abrasive. However, it is always considered a mild compound
Step 4. For the worst cases, rely on a harsh cleaner
In some situations, household abrasives are unable to remove oxidized scale and you need to switch to a chemical. For example, inexpensive toilet cleaners contain around 20% hydrochloric acid (HCl) and are quite effective. The HCl completely dissolves the rust turning it into a moist powder. At this point you can remove it without difficulty; Read and follow the instructions on the product packaging to know how to dispose of the residues.
- Hydrochloric acid is a strong acid, so it is necessary to put into practice all safety rules to avoid chemical burns. Protect your skin, hands and eyes; wear gloves, a long-sleeved shirt, and safety goggles or other similar device (which you can buy for a reasonable price at home improvement stores or chemical laboratory suppliers). Always work in a well-ventilated area and do not breathe acid vapors. Strong acids irritate the throat and lungs, especially in people with asthma and breathing problems.
- Be very careful: hydrochloric acid dulls coated or plated screws, iron, polished and shiny steel, and other similar materials.
Step 5. Rinse the pan thoroughly and dry it thoroughly
After cleaning, you must remove all traces of loose rust and cleaning product. If you've used hydrochloric acid, follow the instructions on the package regarding rinsing and disposal of residues. When the pan is clean, dry it with a clean rag or kitchen paper. Make sure you get rid of all the water, as even a small amount of moisture will cause the rust to reform.
- After drying the metal with a tea towel, heat it over medium heat for five minutes on the stove. By doing this, you eliminate the last traces of water and the pan will be completely dry. Handle it carefully while it is still hot.
- Once all the oxidation has been eliminated, it is a good idea to treat the pan. This is a fairly simple process, during which the cast iron is coated with a protective layer of grease that prevents future rust formation and prevents food from sticking to it during cooking. Read the next section for instructions on this.
Step 6. For very rusty pans, use an industrial abrasive product
Method 2 of 2: Treat the pan again
Step 1. Preheat the oven to 180 ° C
The treatment consists in practice in "cooking" a layer of fat in the pan so that it adheres to it in a semi-permanent way. The grease protects the metal surface from oxidation. To start, heat the oven. You can proceed with the next steps, while you wait for it to reach the desired temperature.
Step 2. Coat the dry pan with cooking oil
Generally, the most used fat in this regard is oil (rapeseed, seed, peanut, and so on). Pour a small amount, no more than 15ml, into the pan and spread it all over the inside with kitchen paper. Many cooks also treat the outside and the handle, although it is not essential.
Olive oil is not the best product in this case, because it has a lower smoke point than other vegetable oils, which means it could emit smoke more easily and possibly set off the fire alarm
Step 3. Alternatively use another fat
You don't have to use oil, there are many other types of cooking fat suitable for the purpose. Here are some suggestions:
- A simple solution is bacon fat. Cook the bacon slices in the cast iron skillet, drain the excess fat, and use a sheet of kitchen paper to spread the rest on the inside of the pan.
- Lard and lard are also excellent alternatives. For this type of fat, set the oven to a lower temperature, between 135 and 150 ° C.
Step 4. Place the cast iron skillet in the oven and "bake" it for an hour
Place it on the center shelf upside down, so that the inner surface is facing down. Place a baking sheet under it to catch the drops of grease. Leave it like this for 60 minutes.
Step 5. Turn off the oven
After an hour, turn off the oven but do not open the door. Let the pan gradually cool inside; it will take at least another couple of hours. When the pan is cold enough to touch it safely (use an oven mitt as a precaution), take it out of the oven. Congratulations! You treated the cast iron skillet! It is now resistant to rust and food will not adhere to it when cooked.
If necessary, you can partially re-treat the pan as often as you wish by adding a little more fat at the end of subsequent cooking. Just spread a small amount of oil, lard or other fat with kitchen paper to form a thin layer. It's not a critical step, but it's a wise idea in case you've ruined some of the treatment
Advice
- Never use detergents or dish soap to clean a cast iron skillet. These products remove the non-stick layer from the surface. Limit yourself to water and a dish brush.
- For the same reason, avoid cooking acidic dishes (tomatoes or citrus fruits) in the already treated pan, precisely because they remove the non-stick layer.
- To clean a cast iron skillet, heat it over medium heat and pour about 240ml of water into it. At this point, turn off the flame. The water sizzles on the hot metal and softens the encrusted food without removing the non-stick layer.
- When the pan has cooled down, clean it with a soft dish sponge and dry it thoroughly immediately.
