Yes, a cast-iron pan can get rusty, but you can head that off at the pass by drying it thoroughly with a paper towel or a lint-free cloth once you have washed it, then rubbing in a light layer of cooking oil. To get rid of existing rust buildup, if it doesn't come off with a quick rinse, steel wool should do the trick.
If the surface becomes burned, becomes scored or cracks or chips, it is most assuredly ruined.
Heat your oven to 500 degrees. Put the pan in and wait 15 minutes. Pull the pan out and wipe it once more with the towel. Put the pan back in and bake it for an hour. When you pull it out, it should have dark blotches and spots on it. That's your first layer. Let it cool.
Comments Section You can absolutely heat damage cast iron. It turns a weird pink colour... The iron will hold up as long as it can heat up and cool evenly and somewhat slowly. The metal will expand and contract with the temps and as long as that can happen evenly and not too fast you'll be okay.
If you accidentally leave your cast iron cookware on any heat source for too long, food, marinades, and sauces can burn and get stuck to the surface. The Fix: Use a pan scraper to remove stuck-on food. If the problem persists, simmer a little water in the pan for 3-5 minutes, then use the scraper.
The sudden heating or cooling of iron can cause your pan to warp and crack.
Cooking with a cast iron pan that has a little bit of surface rust on it isn't likely to hurt you. If your pan is seriously rusty or has visible rust flakes, you shouldn't cook with it until the rust is removed and the pan is washed and re-seasoned.
If you're just swiping a layer of oil onto the surface of your skillet, you're not seasoning your cast-iron correctly.
This black residue from your cast-iron pan doesn't look great, but it's just seasoning and it's not harmful. Keep cooking in that pan, washing and drying and oiling it meticulously, and you'll see the issue clear up quickly.
Keep It Seasoned
Seasoning cast iron is an easy process which makes it different from other pans. You season it once and it's good for decades.
Common cooking oils like olive oil will gradually produce seasoning, but won't be as effective as grapeseed oil. Canola, other vegetable oils, and shortening are a little better.
This might look intimidating, but remember that you really can't ruin cast iron. Even if you strip away most of the seasoning, you can still rebuild it into the sleek, nonstick skillet you expect.
You should only need to fully re-season your cast-iron cookware one to two times a year, but you may also want to give it some extra seasoning love anytime you cook something that requires a heavy-duty cleaning.
Can I use olive oil to season my cast iron pan? The answer is a resounding YES. If you're thinking of using something else, like vegetable oil, make sure you do your research. Olive oil has a high smoke point and when done properly you can keep your pan in good shape for years and years.
Once your pan is pre-heated, add a little oil or fat. Then simply add your food! (Note: if you want to use butter, start with oil, and then add butter right before you add your food.)
If that happens, your cast iron may end up *gasp* with some rust. For a small amount of rust, just scour it with a scrubber and water like normal and rub with oil. But if you've got a bigger problem, luckily, a little white vinegar and elbow grease are usually enough to whip that pan back into shape.
Washing it may help a bit, but rust is persistent. You wonder if the cast iron is safe to cook with this weekend for breakfast or if you should just toss it in the trash. The U.S. Department of Agriculture (USDA) states that rust isn't food safe, so it wouldn't be wise to ingest.
Never shock a hot cast iron pan with cold water because it can crack. 5. Don't soak or leave a wet pan in the dish rack because this will promote rust. Always dry it over a low burner, then re-season with a quick wipe of shortening or vegetable oil on a cloth or paper towel before storing.
When the rust and seasoning have been removed, the metal will be exposed and appear more silver than black. This means you're down to the bare iron.