By Deanne Jeffers
IN the midst of moving house last year, we found a raw cast iron skillet that was looking a bit worse for wear. It had developed rust, the seasoning had worn off, and almost looked like it would be better being discarded. If you have a cast iron pan that looks this way, don’t think about dispelling it from your kitchen just yet! With a bit of care and elbow grease, you can bring it back to life.
Steps I took
- Start by soaking the pan in a solution of warm water and white vinegar for 30 minutes to an hour. When it’s ready, use an abrasive scour or steel wool to scrub the pan and remove as much rust as you can. If you need a bit more help, add it back to the vinegar and warm water solution and add some bicarb soda for extra measure. After another soak, give it a good scrub. Don’t fret if it doesn’t look perfect yet.
- Dry the pan with paper towels until it is completely dry and then heat it on the stove for a few minutes to dispel any excess moisture. You do not want it to get too hot or else it will be difficult to handle in the next step: seasoning!
- Once dry and warm, add a small amount of oil and rub it into the pan with paper towel. I used canola oil, but most oils will do the trick. Don’t use too much though. You want to work the oil into the entire pan so it is completely covered but looks dry, not oily or shiny. Preheat your oven to 250C with foil lining the bottom tray while you do this.
- Add the pan upside down to the middle rack and bake it for an hour. Afterwards, turn off the oven and let it cool completely inside. For the best results, repeat these steps 2-3 more times by re-oiling lightly once cool, wiping it back until it looks almost dry, and baking for another hour before cooling.
What to expect
- Be aware that grill ridges will darken slower than flat areas.
- It won’t be perfect immediately, but cast iron improves with use. The colour will go from grey, to bronze, to dark brown and then black over time. For the first 5-10 uses, cook fatty foods like bacon, sausages, eggs with butter, or potatoes in oil. Avoid foods that might strip the seasoning, like long simmering liquids, lemon, vinegar, or tomato sauces.
Ongoing care
- Clean with hot water and a brush
- Do not soak
- Dry on heat
- If it looks dry, lightly oil and wipe.
- Cast iron has stuck around for centuries for a good reason: it is durable and can last for generations; it doesn’t warp and improves use. Cast iron is my go-to for cooking, particularly for achieving a great sear on steaks, chicken or vegetables. So, if your cast-iron pan has seen better days, try these steps before you throw it out.
