For stubborn rust, use fine-grit sandpaper or metal scouring pad. Cast iron pans are very robust and can take this level of cleaning if needed.
If the cast iron piece isn't in too bad of shape, you can often remove minimal rust or debris with some coarse sea salt and a rag. Simply buff the piece. If you need a little more than that, you can get some 200 -grit sandpaper and sand it. You can also do this with an electric sander.
Cast iron is pretty soft, reg wood sandpaper will work fine, it'll just get dull a bit more quickly. Black sandpaper, which is pretty common, is silicon carbide, and wont have any problems with cast iron.
Fortunately, rust is just surface damage, meaning it is reversible with some scrubbing. Light pitting on the surface is okay as well. However, any deep pitting or cracks in your cast iron mean that your cast iron is beyond repair. Unless you're a blacksmith, there's no fix for damage deep below the surface.
Even a well-seasoned pan can rust if it's left in the sink to soak, put in the dishwasher, allowed to air dry, or stored in a moisture-prone environment. There's no need to throw away a cast iron skillet that's a little (or a lot) rusty.
The more you use a rusted pan, the more iron you'll consume in your food. It's best to avoid cooking with a rusty cast iron pan. If it's reached the point of corrosion or deep rust, throw it away rather than risk your and your family's health.
WD-40 can be used to remove rust from your cast-iron stovetop depending on how much you use and how long you leave it there. If you want to get rid of it quickly, you can try adding more WD-40 or applying the same layer over again.
The Cause:
Occasionally, the seasoning on your pan may break down and leave black specks, especially if the cookware is not well-seasoned, but it is not harmful in any way.
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.
With a random-orbit sander, make thorough passes over the surface using 80-, 100-, and 120-grit sandpaper discs. (Note: If the pan is rusty or has severe black scale on its surface, you may need to start with 60-grit.) Sand thoroughly with each grit, beginning with the lowest-number (or coarsest) grit and working up.
We recommend using a pan scraper or the Lodge Chainmail Scrubber to remove any stuck-on residue.
Cooks for generations didn't use soap on cast iron pans because the soaps were made with lye and vinegar, two ingredients that will absolutely strip the seasoning and can even damage the pan's iron. Today's aerosol oven cleaners are often made with lye or sodium hydroxide.
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.
For light to moderate rust, you can use sanding sheets or abrasive pads. It's a simple method where you rub the rusty surface until you reach clean metal. For larger surfaces or tougher rust, power tools like electric sanders or drills with brush attachments can save time and effort.
Yes, Coke contains phosphoric acid which helps remove rust from cast iron. Pour Coke on the rusted area and wait 15 to 20 minutes for the acid to break down the rust. Then wipe the pan with a scrubby sponge or dish towel. Repeat this process until the rust is completely gone.
Cast iron needs to be cherished, and rust is the enemy. The easiest and fastest way to remove rust from cast iron is Evapo-Rust®. It will spare your knuckles, as there is no scrubbing with brushes or steel wool involved. It is also safe to use on your cooking supplies.
Add hot water: Wash the skillet by hand using hot water and a sponge or stiff brush (here's our favorite brush, which is designed specifically for cast-iron). Avoid using the dishwasher, soap, or steel wool, as these may strip the pan's seasoning. Make sure to use tongs or wear gloves if the water is extra hot!
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.
The steps for using Coke to remove rust are similar to removing rust with vinegar: leave to soak, scrub and rinse. Instead of soaking for three days, Coke only needs 24 hours. If you have items which cannot be soaked, such as taps, motorcycle parts and more, simply dip aluminium foil into Coke and scrub the rust away.
Baking soda, alone or with vinegar, is a safe and effective way to remove rust from cast iron pans. It's a non-toxic option that won't harm the pan if used properly. After removing rust, remember to season your pan with oil and bake it to restore its non-stick surface.
With proper care cast iron cookware can withstand a lifetime of use. Actually several lifetimes as these cast iron pans and dutch ovens are often passed down from generation to generation. Taking care of cast iron cookware is as easy as 1 – 2 – 3.
A cast iron skillet can almost always be brought back to life and its age is often seen as pro rather than a con. That's why thrift stores and estate sales are great places to find cast iron skillets inexpensively.
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.