How to scrub away rust from cast iron.
It’s happened to me time and time again. A little splotch on the underside of the skillet, a small mark around the perimeter, but nothing to worry about, right? Brush it aside and continue to sear, sauté, and bake away. But it can’t be good to let the rust fester, right? Let’s see what my good friends at the USDA have to say: “Rust is not a food safe material so it should not be ingested.
From here, dry the pan thoroughly. Like really thoroughly, with plenty of absorbent towels. If you skimp and miss some water spots, more rust will eventually form. “Moisture is one of the worst enemies for traditional cast iron,” says Food52 buyer Peter Themistocles. You’ve done it! You’ve removed the rust! But in the process, you also removed some of the layers of coating that build up every time you cook with your cast iron skillet. Food52’s Assigning Editordries her under a low heat on the stove. Now you’ll need to reseason the cooking surface using a thin layer of vegetable oil. Apply it with a towel to make sure that the oil is evenly distributed. “Traditional cast iron is prone to rusting. Seasoning will help to prevent that.
Once the oil is applied, heat the oven to 450℉ to 500℉. Pop the pan in upside down, which will allow any excess oil to drip off, with an aluminum foil-lined sheet pan on the bottom rack of the oven to catch the excess . “Bake” the skillet for one hour, and then let it cool completely before putting it away.Share your cast-iron cooking tips in the comments below.
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