Rust in your cast iron pan! Now what?

Rusted! Do you have a reddish-brown deposit on your cast iron pan? Then it's time to show who's boss. Below we tell you how to battle untreated rusty pans.

Cast iron pans are praised for their useful properties. They are durable, retain heat well and have no chemical frying layer. Ideal, but this does make these pans more susceptible to rust. However, this is easily treatable; after proper treatment, you can just keep using the pan!

Why does rust form in a cast iron pan?

Cast iron doesn't have a protective coating like non-stick pans. The material reacts directly to moisture. Rust usually occurs due to:

Leaving the pan wet for too long
Letting it air dry instead of drying it
Storing it in a damp cupboard, or damaged or worn seasoning (grease layer).

Supplies needed to remove rust

Warm water
Dish brush
scouring pad or steel wool (fine)
Kitchen paper or clean cloth
Neutral oil (sunflower, rapeseed or linseed oil)
Oven or hob

Step-by-step plan

Scrub the rusty areas with warm water and a brush or scouring pad.
For stubborn rust, you can use steel wool. This won't damage the pan. Don't be afraid to scrub vigorously. You're only removing rust and old grease, not a "protective layer."

Rinse the cast iron pan and dry it immediately with a cloth.
Then place the pan over low heat for 2–3 minutes to evaporate any residual moisture. It's important that the pan is dry to prevent new rust.

Finally, rub your cast iron pan with a thin layer of oil! This will protect your cast iron pan from rust, create a nonstick surface, and extend its lifespan.