Seasoning a new cast iron pan or removing rust from an old one involves a similar process. Here's a step-by-step guide:
Seasoning a new cast iron pan:
Preheat the oven: Start by preheating your oven to 350°F (175°C) to prepare for the seasoning process.
Wash the pan: Wash the new cast iron pan with warm water and mild dish soap to remove any manufacturing residue. Scrub it gently with a non-abrasive sponge or brush.
Dry the pan: Thoroughly dry the pan with a towel to remove all moisture.
Apply oil: Using a paper towel or a clean cloth, apply a thin layer of cooking oil to the entire surface of the pan, including the inside, outside, and handle. Common oils used for seasoning are vegetable oil, flaxseed oil, or canola oil. Make sure to coat the entire surface evenly.
Remove excess oil: After applying the oil, use a fresh paper towel or cloth to remove any excess oil from the pan. The pan should have a very thin, almost invisible layer of oil remaining.
Place in the oven: Put the cast iron pan upside down on the middle oven rack to allow any excess oil to drip off and prevent pooling.
Bake the pan: Bake the pan in the preheated oven for about 1 hour. This process polymerizes the oil, creating a hard, non-stick surface.
Cool and repeat: Once the hour is up, turn off the oven and let the pan cool inside the oven. Repeat the seasoning process 2-3 times, or as needed, to build up a strong seasoning layer.
Removing rust from an old cast iron pan:
Assess the rust: Inspect the pan to determine the severity of the rust. If it's a light rusting, you may be able to remove it with the following steps. However, extensive rusting may require more intensive methods or professional assistance.
Scrub the rust: Use a non-abrasive sponge or brush to scrub the rusted areas with a mixture of warm water and mild dish soap. Scrub gently until the rust starts to lift off. If needed, you can also use a small amount of coarse salt as an abrasive agent.
Rinse and dry: Rinse the pan thoroughly with water to remove any soap or residue. Dry the pan completely with a towel.
Remove stubborn rust: For more stubborn rust spots, create a paste by mixing equal parts of baking soda and water. Apply the paste to the rusted areas and scrub gently with a non-abrasive sponge or brush. Rinse and dry the pan afterward.
Re-season the pan: After removing the rust, follow the steps outlined in the seasoning process for a new cast iron pan mentioned above to re-season the pan and restore its non-stick surface.
Remember, proper maintenance is essential to prevent rust from recurring. After each use, clean your cast iron pan with mild soap, water, and a non-abrasive sponge. Dry it thoroughly and apply a light coating of oil to protect it from moisture and oxidation. Regularly seasoning your cast iron pan will help maintain its seasoning and prevent rust formation.