How to remove rust from a cast iron pan?
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Cast iron cookware has been in consumer production since the late eighteenth century (1780 or so) and while several manufacturers have attempted to change the process, basically it is still made in the same fashion today that it was cast two hundred years ago.
Use and care is pretty much the same also.
If your item is new, here are a few hints:
First, thoroughly wash your cookware with hot soapy water. This will remove any manufacturing residue. Dry immediately with paper towels or a soft cloth.
Second, using paper towels and any vegetable oil (corn, olive, even cheap all purpose cooking oil) coat the entire vessel in a thick layer of oil.
Third, place the item in a warm oven (200 degrees is about right) and allow it to sit for six to eight hours or overnight.
After the pot has cooled, repeat the process at least three times.
Your new cast iron is now ready for use.
If your item is old and rusty, the first thing you need to do is scrub completely with a wire brush or a steel wool pad (without soap) to remove the rust.
Once that is done, follow the steps above to bring your cast iron back to life.
A few simple things to remember:
A word of warning: tomato based recipes should not be cooked in cast iron as the acid from the fruit can cause the iron to pit (tiny holes in the iron).
Always dry your cast iron immediately after washing. The best way to thoroughly dry cast iron is on top of the stove over low heat. Again using a paper towel, very lightly coat your vessel in vegetable oil and allow to dry completely.
Many old timers say never to use soap in the washing process and I have found that to be true - soap tends to strip the cast iron of its non-stick abilities.
Until your cast iron turns black from use, remember to 'season' your items regularly. Once every three months is a good guide to follow. 'Seasoning' is simple repeating the process outlined above for a single night.
The more you use it, the better cast iron becomes. Each use contributes to the non-stick properties that make cast iron better than much of the Teflon coated cookware on the market.
Cast iron cookware can be used indoors or out. While heavy, it is the perfect choice for campfire cooking as it can take the heat and the flames of an open fire.
In the long run, cast iron is cheaper than any of the 'gourmet' cookware of the market.
Use Rust-b-gone!
use steel wool but u should always be treating ur pan with oil once in a while it needs to be treated to keep it well
Build a small pit in ground place pan into fire. The fire will burn off the rust. Or you can use CLR to remove the rust.
If you have a self cleaning oven, put it in the oven while cleaning, and then clean with brillo and reseason
back in the old days we would get as much of the rust off as you can. then we would put grease or oil in it and put it in the oven for a couple of hours on low heat. this is called seasoning..you may have to do this more then once..
Try scrubbing the rust off with a blue scrub pad.Rinse well.Then dry with a paper towel.Put on the stove on allow fire.Wipe some oil around the pan,with a paper towel.Let it stay on fire for a while.Add more oil if needed.Then take a metal spatula and scrub all the rust off.Wipe out with a paper towel and it is good to go.Never wash the cast iron in soapy water or scrub with brillo.I take mine and wash with hot water and dry,then place them upside down in the oven.Hope this helps.
Brillo or SOS soap pads work well . and a great deal of elbow grease . Then apply a thin layer of cooking oil after you have removed all rust and washed it. Good Luck!!
I have two suggestions but I've never tried either. (These are from some of the girls I work with.) One was to soak the rusted area in Coca Cola. Don't know if it works but I have heard this one several times. Also, I've heard that a crumpled up piece of tinfoil works great at scrubbing at rusty spots. Again, don't know if they work. Hopefully someone else has a better idea cause mine sound like a pain in the ***.
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