How To Clean A Very Rusty Cast Iron Skillet

There's a reason why cast-iron cookware has such a dedicated fan base: You can use it to cook just about anything on any surface (stovetop, oven, grill, even an open fire), the more you use it the better it performs (over time, it will build a natural non-stick surface), and it lasts forever if properly cared for (which means cleaning with a good salt rubdown instead of soap and water).

12" Chef Collection Skillet

Lodge surlatable.com

$49.95

Occasionally, though, your pan might need to undergo a full restoration, especially if there's rust involved. "Some of my favorite cast-iron pans are vintage ones that I buy at secondhand stores or flea markets, but since they're often rusty, they need to be fully reconditioned before use," says House Beautiful contributor Eddie Ross. So we asked him to walk us through all the steps you'll need to restore an old cast-iron pan—and how to maintain it afterwards.

You'll Need:

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Cast-iron pan
Scrub pad and brush
Dish soap
Baking soda
Shortening
Large sheet pan

How to Restore Cast Iron

1. Place pan upside-down in sink and sprinkle with baking soda. Spray with a bit of water.

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2. Add a few squirts of dishwashing liquid.

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3. Use a scrub brush to remove rust and debris. (Tip: a scrub brush will allow you to get into the crevices and etchings on the bottom of the pan better than a regular scrub pad.)

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4. Turn pan over a clean using more baking soda and a scrub pad.

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5. Rinse and dry thoroughly.

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6. Since all that scrubbing will have removed the pan's natural patina along with the rust, you'll nee to re-season it. Start by using a paper towel or rag to rub a layer of shortening (like Crisco) over both sides of the pan.

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7. Place the pan upside-down on a large sheet pan and bake in a pre-heated 350-degree oven for one hour.

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8. When an hour is up, turn the oven off; leave pan inside until cooled completely, then remove.

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Now that your pan is cleaned, seasoned, and ready to use, here are a few of Ross's tips for keeping it in tip-top condition: After each use, don't reach for the dish soap; instead, rub the pan with coarse kosher salt to remove cooking debris and apply a thin layer of shortening or oil if desired. And if your cast-iron cookware has a lid, always store it separately—never on top of the pan—to prevent humidity from building up and creating rust.

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Emma Bazilian Senior Features Editor Emma Bazilian is a writer and editor covering interior design, market trends and culture.

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