If a cast iron pan has started to rust, scrub the rusty area with fine steel wool or a scouring pad, then re-season the pan with oil in the oven. This rebuilds its protective coating.
Why does cast iron rust? Cast iron, as its name suggests, is made from pure iron, and its surface oxidizes easily when it comes into contact with moisture. The seasoning that protects the pan can get scratched, worn away by excessive scrubbing with detergent, or thinned if the pan is left wet. That exposes the iron directly to air. Washing the pan in a dishwasher or leaving it to soak for a long time are common mistakes that speed up rusting. Acidic foods such as tomato sauce or lemon can also wear down the seasoning. If the pan is not cleaned and dried right after cooking acidic food, the risk of rust increases.
How do you restore a rusty pan? Scrub the rusty area with fine steel wool or a scouring pad until the iron looks gray and smooth. You can use soap at this stage because the seasoning has already come off. Dry the pan thoroughly, then rub a thin layer of high-smoke-point oil, such as sunflower or canola oil, over every surface. Wipe off excess oil with a paper towel, then place the pan upside down in a 200°C / 390°F oven for about 1 hour. The oil hardens on the surface and forms a new protective coating. The coating may not fully develop in one application, so you can repeat the process 2–3 times.
Does the same method work for carbon steel pans? Carbon steel pans are also primarily iron and carry the same risk of rust, so the rust-removal and re-seasoning steps are almost identical. The difference is that carbon steel pans are thinner and lighter, so a coating forms a little faster in the oven; the baking time can be shortened by about 20 minutes. In stainless steel or enamel-coated pots, rust has a different cause. It usually happens when the enamel chips and exposes the metal underneath, and the oil-seasoning method will not work; the damaged area cannot be repaired this way.
The same method applies to an old cast iron pan that has not been used for a long time: first remove all the rust and old seasoning from the surface, then oil and season it from scratch. On a pan used regularly, the seasoning strengthens over time, so some sticking during the first few uses of a newly seasoned pan is normal. Cooking oily foods in the pan during those first uses helps the seasoning develop faster; wait to cook acidic or watery foods until the seasoning is fully established. To prevent rust from returning, wash the pan with hot water after every use, preferably without soap, dry it thoroughly, and store it with a thin film of oil. A cast iron pan left wet can start to rust within a single night.
Comments (3)
İki yüz derecede bir saat fırınlama mutfağımı dumana boğdu, yağ duman noktasını aştı sanırım; pencereleri açıp yarım saatte bir kontrol etmek zorunda kaldım, tarif bu kısmı hiç uyarmıyor.
Bulaşık teliyle ovmak yerine önce ince zımparayla başlamak daha iyi olurdu bence, çünkü çelik tel dökme demirin yüzeyinde ince çizikler bıraktı; sonuçta pas gitti ama yüzey eskisi kadar pürüzsüz değil.
Fırında bir saat pişirme kısmı bende işe yaramadı, iki yüz derecede tavamın sapı plastik göründüğü için eritmemek adına daha düşük ısıda denedim ve kaplama tam oturmadı.