To remove rust from an old, well-seasoned cast iron pan, you can follow these steps:
Scrub with a scouring pad: Use a scouring pad or steel wool to scrub the rusted areas of the pan. Remove as much rust as possible. Avoid using harsh abrasive materials that can damage the seasoning.
Create a vinegar solution: Mix equal parts of white vinegar and water in a bowl or basin. Make enough solution to fully submerge the rusty areas of the pan.
Soak the pan: Place the cast iron pan in the vinegar solution, ensuring that the rusted areas are fully submerged. Let it soak for several hours or overnight. The acidity of the vinegar helps to loosen and dissolve the rust.
Scrub and rinse: After soaking, scrub the rusted areas again with a scouring pad to remove any remaining rust particles. Rinse the pan thoroughly with water.
Dry the pan: Thoroughly dry the cast iron pan using a clean towel. You can also place it on a stovetop over low heat to ensure all moisture is evaporated.
Re-season the pan: Once the rust is removed, it's essential to re-season the cast iron pan to restore its non-stick properties and protect it from future rusting. Apply a thin layer of cooking oil or solid vegetable shortening to the entire pan, inside and out. Use a paper towel to evenly distribute the oil and remove any excess.
Bake the pan: Place the oiled cast iron pan upside down in an oven preheated to around 350°F (175°C). Put a sheet of aluminum foil on the oven's bottom rack to catch any drips. Bake the pan for about an hour, then turn off the oven and let it cool inside.
By following these steps, you can effectively remove rust from your cast iron pan and restore its seasoning. Regular maintenance and proper seasoning will help prevent future rusting and maintain the pan's non-stick properties.