11/21/2023 0 Comments Ways to remove rust from cast iron![]() You'll need to re-season the iron before using your cookware again. Scrub the cookware with dish soap and hot water again to clean off the chemicals.Spray the cookware with oven cleaner to neutralize the vinegar. Remember, vinegar can eventually eat away at the iron. If you don't have a drill, you can try soaking the cookware in a solution of half water and half white vinegar for about an hour. Slice a potato in halflengthwise for larger rusted surfaces, horizontally for smaller rust spots. Attach a brass or bronze wire wheel brush to your drill, and run it over the rusted areas. STEP 1: Cut a potato in half, and coat the cut end with soap and salt.Use more oven cleaner if some of the grease won't come off. Scrub the iron clean using dish soap mixed with water and a brass brush. Let the oven cleaner do its work inside the bag for a few days. Wrap it in plastic or place it in a plastic bag. Spray the cookware with oven cleaner, making sure not to spray any wooden handles. Remove all the burned-on food and grease from your cookware.If you have a true antique pan and you ruin it, can you go to the manufacture and get a 'new' one? NO. I get the cleanest, most beautiful finish from the lye cleaning method. The second-best way which I use is to use plain old Lye-based spray on oven cleaner, wrap your pans in plastic and store them for a time (in a plastic tub with a lid) where kids and pets cannot get to the lye, then wash them out (yes, with SOAP) and season them. Pans CAN be warped, cracked or otherwise rendered unusable by subjecting them to high heat!! The best way to clean and remove the gunk from cast iron (CI) is to use a method called 'electrolysis', which takes a battery, a bath for the pan and some scrap iron (see the Wagner and Griswold Society pages for this). Please take this advice from someone who cares about your cooking and your pans that you treasure. This will burn off all the old seasoning and build up and leave you with a bare piece of cast iron. If you're not a vegetarian, definitely go with the lard or bacon grease. ![]() Some oils may be better than others (I haven't made a study) if I was guessing, I would try coconut or palm oil. Vegetable oils, on the other hand, seem to leave a gooey residue and go rancid quickly. In either case, it never seems to go rancid on your pan. It's mostly just lard with salt, and perhaps a preservative, depending upon what bacon you buy. If your cast iron pan or skillet has gone rusty, then use wire wool or fine sandpaper to remove it, then wash and reseason the surface. One other suggestion: season with bacon grease. Put up with the crust on the outside and think of all the lovely meals that pan has given you. If you have a pan that is seasoned, DON'T put it in the oven cleaning cycle or into a fire to clean, as it will take ALL the seasoning out and you'll be starting back as if you just bought a new pan. I, too, don't like the idea of one dish continuing on to the next. (Drying it afterwards is a good idea, as is recoating it with your seasoning fat, but if you've been frying in it for years and treating it well, you can get away with a lot.) If it's well seasoned, it's not a problem. ![]() I grew up using cast iron and we always just plopped it into the dishwater and washed it. I don't know what the big deal is about detergents on cast iron. (You may need more time or less depending on the level of corrosion. Sorry this is so long, no other way to explain. Leave the tools in the bucket for approximately 20 minutes, or until the rust is gone. Also, I used the 6" to melt butter(very handy might I add) but even after wiping the pan out, what's to keep from the excess butter from seeping out and going rancid? I won't be using these every day and I wonder if the grease/butter/lard will go rancid and make us sick eventually. ![]() Not sure if I would want to use it for anything else. But I did fry sausage patties in the 10" and you know the darkish grease that seem to follow cooking them, I wiped and wiped but still I get that dark grease on my paper towels. The sizes of my cast iron skillets are not very good for most of the daily cooking I do. My mom cooked with Teflon cookware since it first came out and at 89 when she passed, it didn't cause her health problem. And I'm not interested in health issues with them at the moment. I have non-stick coated cookware I've used for years that work just fine. What's the point of all the work and energy used(electric oven) to season and maintain them. I took them out and they were seasoned but I did a little more just to be sure. I have 6"&10" skillets (not even sure where I got them). I've read a few 'how to season' etc, cast iron cookware. The amount of damage will determine how hard you have to scrub, but in. Okay everyone, I have a couple of questions for you. It doesn’t matter if this is step one or step two for you (i.e., your pan just emerged from a vinegar soak)either way, the cast iron experts at Lodge recommend you grab some dish detergent and steel wool, and start scrubbing your pan in warm soapy water.
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