Let your cast iron cool down with the oven. Place coated pan in the oven at 375 degrees for an hour. Apply a thick coating of oil to your entire pan inside and out. Vegetable oil is also commonly used, but really any oil/fat will do. Seasoning will help protect your pan and is simple to do! I use olive oil because I usually have a bulk supply on hand. When completely dry, turn off the heat and let cool until it’s at a comfortable temperature for handling. Give your pan a final rinse and place it on the stove at a low heat to evaporate any remaining water. Now that we’re rust-free, it’s time to get moisture-free. Rinse and repeat, feeling the pan for any small spots that may have been missed. Since reseasoning, was inevitable, I decided to give it a real thorough clean with soap too.Īpply dish soap, using coarser steel wool I again scrubbed the inside and outside of the pan. True cast iron diehards will tell ya soap is a no-no. My rust was minimal surface rust, but it took about 10 minutes to thoroughly scrub the entire pan inside and out.įor those new to cast iron, typically after cooking, pans are wiped clean and stored. Next, take steel wool and start scrubbing. Let it sit for a few minutes to penetrate the surface and soften loose flakes. I placed my pan in the sink and added a 50/50 mixture of vinegar and hot water. My best advice is to use what you have on hand. For something so simple, many people claim to have “the best method”. First of all, it’s amazing how many different techniques people use to care for and restore cast iron.
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