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This repair guide will show you how to reseason and remove rust from your cast iron cookware. Cast iron pans and skillets are a joy to cook with, but maintaining them can be demanding and a failure to do so can lead to rusted and ruined cookware. Fortunately, cast iron is resilient and removing that rust is actually quite easy. The main trick to restoring any piece of cast iron cookware is actually properly re-seasoning it. Though there are many methods to accomplish this, our guide aims to present the process with the best blend of cost effectiveness and safety.
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Identify rust spots on the cast iron pan or skillet.
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Prepare the vinegar soak by combining vinegar and water in equal parts to fill a large tub.
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Let the pan or skillet soak for roughly 30 minutes or until the rust begins to flake off.
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Thoroughly rinse the pan or skillet, then scrub it with steel wool and dish soap.
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Continue to scrub until there is no remaining rust.
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Dry the pan or skillet thoroughly. No moisture can remain when continuing onto the next step.
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Optionally, the pan can be placed into an oven set to warm to dry it both quickly and thoroughly.
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Coat the pan or skillet with vegetable oil.
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Spread the oil evenly across the surface of the pan.
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Spread aluminum foil on the bottom rack of the oven you intend to use.
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Pre-Heat the oven to 350 degrees Fahrenheit .
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Place the oil coated pan or skillet face down onto the top rack of the oven.
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Allow the pan or skillet to bake for 1 hour at 350 degrees Fahrenheit.
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Once the hour is up, turn off the oven, but do not remove the pan yet. Allow the pan to cool down with the oven over the next 45 minutes.
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Remove the pan from the oven. Then apply a final, and extremely light, coating of vegetable oil to help smooth over any irregularities.
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The skillet is now completely restored, good as new. For the best results, reapply the last thin coat of vegetable oil after the next few uses of the cast iron pan or skillet.
The skillet is now completely restored, good as new. For the best results, reapply the last thin coat of vegetable oil after the next few uses of the cast iron pan or skillet.
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University of Memphis, Team 4-7, Baddour Fall 2016 crwdns2935289:0University of Memphis, Team 4-7, Baddour Fall 2016crwdne2935289:0
UM-BADDOUR-F16S4G7
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The ceramic coating eventually gets chipped, exposes the CI. CI is not dangerous except in the hands of a mad house wife.
Very good friend.
Miguel -
This to restore a Cast Iron that has not maintained. This has nothing to cleaning regularly.
For regularly clean I put water in it and heat to a boil, dump, and whip. I’m done.
I prefer ENAMEL ( https://en.wikipedia.org/wiki/Industrial... ) coated iron cookware
Thanks for the step-by step. This is helpful. I love cooking on cast iron. I also have an old set that has not been maintained well. I switched to ceramic cookware https://ceramiccookwarereview.com/. However once ceramic goes, it is trash. I’m going to give your method a go and will let you know how it goes. Thanks again.
