How to remove rust from pan

The formation of rust on your favorite cast-iron pan or skillet not only makes it unattractive but also renders it unfit for cooking. Removing the layer of rust is considered to be a long and painful process. However, as long as the rust is not too deep (3 mm or less), it can be removed with relative ease once and for all. After getting rid of the stubborn rust, do not forget to do the coating before using or storing it. Follow the below-mentioned instructions to remove rest from pan and to restore the lost polish from your pans with ease.

Complexity level: Moderate

Time required: 20-30 minutes over a span of two days

Resources required:

  1. Fine steel wool
  2. Salt
  3. Vegetable oil
  4. Paper towels
  5. Rubber gloves
  6. Eye protection
  7. Spray oven cleaner
  8. Large plastic zip bag
  9. Brass brush
  10. One can of lye

Instructions:

1. Protection to be taken before starting

Since you would be required to use products that can be harmful to eyes and skin, it is advised that you wear rubber gloves and eye protection while cleaning cast-iron pans and pots.

2. Removing rust from the pan

Spray your pan with oven cleaner and then seal it in a large plastic bag for a day or two. Use a brass brush to scrub the pan and remove all the grease. If you are unable to make the pan rust free in the first attempt, then repeat the process for the stubborn spots.To remove mild rust from your pans you can also use a wire wheel on an electric drill instead of a brass brush. To remove crusted rust, soak the pan in 50% solution of white vinegar and water for a few hours before scrubbing it clean.

3. Coating the pan

Before any further use it is essential to coating the pan to avoid food sticking to your pan. Warm the pan in the oven for a few minutes and then apply a little shortening using solidified fat such as vegetable cooking spray, lard,vegetable oil, etc. Now heat the pan at a temperature of 225 degree for 30 minutes, and then wipe the pan to remove excess grease formation. Re-heat the pan for another 30 minutes to complete the coating. It is recommended that this process be repeated for a few times to strengthen the coating.

4. Cleaning the pan

To preserve the coating do not use soap to clean. Instead use salt to scrub the surface clean and then rinse it with hot water. Dry the pan with paper towels. Before storing it, brush all of its surfaces with grease and reheat it. After it is cooled down keep it aside for further use.

Frequently asked questions:

What method of cleaning should be prohibited from?

Do not use the following methods of cleaning:

  1. Use of fire: Do not use fire to remove rust coating from the pan as the intense heat of fire can severely damage the cookware.
  2. Self-cleaning oven: Here also your cookware is at a danger of warping due to the intense heat of self-cleaning oven.
  3. Sand blasting: The process of sand blasting will destroy the polish giving the piece a dull gray color. This will make the piece unattractive and unfit for sale.

Quick tips:

  1. Use the above methods only for cleaning cast-iron pieces. For other pieces oven cleaner would be sufficient to remove the rust.
  2. Do not keep the cookware soaked in vinegar solution for more than overnight without checking as it might destroy the cookware.
  3. To sustain the coating of your pans avoid using detergents and soaps. Instead pour hot water to remove the stuck on food from the pan. Use salt or a plastic scouring pad to scrub the surface clean. This will sustain the seasoning for a longer duration.
  4. If you are using a hand drill with a wire brush attachment for removing the stubborn spots, be careful not to chafe away too much metal as that will create uneven surface unfit for cooking.
  5. Spun-steel and carbon-steel woks can also be cleaned and seasoned using the same process.

Things to watch out for:

  1. Following the above instruction may not give the desired result as the iron oxides are not soluble in vinegar, water, soap, or detergents.
  2. Air, water, and moist temperature cause corrosion. Also, use of excessive vinegar can speed up corrosion. Therefore, keep the cast-iron pieces away from these substances and re-season whenever necessary.

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