To remove rust from cast iron, follow these expert-recommended steps:
1. Scrub Off the Rust
- Use steel wool, a stiff brush, or a wire brush to scrub the rusty areas. For light rust, dry scrubbing may suffice; for heavier rust, use more vigorous scrubbing or a rotary wire brush attachment on a drill
- For stubborn rust, soak the cast iron in a 50:50 mixture of white vinegar and water for up to an hour (or up to 6-8 hours for severe rust), then scrub again. Do not soak too long to avoid damaging the iron
2. Clean and Dry
- Wash the cast iron with warm, soapy water to remove loosened rust and debris. This will strip any remaining seasoning, which is fine because you will re-season the pan
- Rinse thoroughly and dry completely with a clean cloth or paper towels. You can place it on low heat on the stove to ensure it is fully dry
3. Optional Salt and Potato Method
- For additional rust removal and polishing, sprinkle coarse salt on the rusted areas and scrub with a halved potato. The salt acts as an abrasive while the potato provides moisture and scrubbing power
4. Re-Season the Cast Iron
- Apply a thin layer of cooking oil (vegetable, flaxseed, or grapeseed oil recommended) all over the cast iron surface with a cloth or paper towel
- Preheat your oven to 450–500°F (230–260°C). Place the cast iron upside down on the center rack with aluminum foil on the bottom rack to catch drips. Bake for 1 hour
- Turn off the oven and let the cast iron cool inside to allow the seasoning to cure and adhere properly
Additional Tips
- For severe rust, use the oven’s self-clean cycle to burn off old seasoning and rust before scrubbing and re-seasoning
- Avoid prolonged soaking in vinegar to prevent damage.
- Regular maintenance and drying after use will prevent rust from forming again.
By following these steps, you can restore rusty cast iron cookware to a usable, well-seasoned condition ready for cooking
