Find here some useful information to removing the rust from your Cast-Iron Pan
- Depending on the pan's size, pour 2 to 4 tbsp. salt into the middle of the pan. Add an equal amount of vegetable oil.
- Scrub the pan vigorously with a folded paper towel, concentrating on the rusted spots but covering all surfaces with the oil and salt mixture. Add more salt or oil as needed.
- For more serious rust spots, scrub with fine steel wool.
- Wash the pan with dishwashing liquid and rinse well with hot water. Dry completely.
- Seasoning the pan
- A well-seasoned cast-iron pan will resist rust and create a virtually nonstick surface for cooking. To season it, brush vegetable oil lightly over all its surfaces.
- Heat the pan in an oven at 250°F (120°C) for 1 hour, recoating it with more oil after 30 minutes.
- Wipe the pan well with paper towels, and let it cool completely before using it.
- To preserve this natural, protective coating, do not use soap when cleaning a seasoned pan. Instead, scrub it with salt and oil, rinse it with hot water, then dry it completely over low heat before storing it.