Do you have a rusty cast iron skillet?
If you are anything like me or a majority of the modern homesteaders out there, when we are not working on our homestead, you might catch us at a local flea market or yard sale. Cast iron has become a mainstay in a lot of homesteader kitchens because of the useability and the fact that these pans if cared for, will last for generations.
One thing you may find is a golden nugget of sorts! An old cast iron skillet. Cast iron has been used all the way back to the Han Dynasty in China, around 220 A.D. In 1707 Abraham Darby patented the sand-casting method, which is similar to the way we make cast iron today.
So, if you have your great grandparent’s cast iron or happen to find one at a yard sale, grab a hold of it, and let’s get it refinished and ready to become the best pan you have ever used. Just make sure that you look over it thoroughly as pans with deep “pits” in them, may not be worth getting.
How to remove rust on your cast iron pan
Rust on your cast iron is no reason to panic. With a little bit of know-how and some elbow grease, we can get it ready to cook your next meal.
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Step #1 – Scrub
Scrub the rust on the cast iron with steel wool or the Lodge Rust Eraser. Work it until you are able to get all of the rust removed. Wash the pan with warm, soapy water to get rid of all of the flakes you just made by scrubbing. Do not worry if the seasoning comes off as we will be re-seasoning it.
Step #2 – Dry
Thoroughly dry your cast iron with a paper towel or dishcloth. A small trick you can do is to heat it up slightly on low heat to make sure it is completely dry.
Step #3 – Oil
Apply a very thin layer of oil. You do not want so much oil that it just runs. Just enough to add a light coat all over the entire pan. Do not worry if you add a bit too much, just do not “soak” the pan in oil.
You also want to make sure you are using oil that has a high smoke point.
I went into more detail previously in another blog post: How to Season Your Cast Iron Pan.
Step #4 – BAKE
Preheat your oven to 450° F. While the oven is pre-heating grab a tray and cover the top with foil. This will be to catch the excess oil that may drip off from step #3
Place your pan on the top rack of your oven, face down, and position it over the tray with the foil below it.
Bake the pan for an hour. It is best to do this when the temps are cool as our kitchen gets pretty hot when baking at 450°.
Step #5 – Cool
Once the pan has been baking for an hour. Go ahead and shut off your oven and let it cool.
You may want to do this procedure a time or two more if needed. Having additional layers of protection is not a bad thing.
Now enjoy the last pan you will ever need on your homestead.
Until Next Time.
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