Don’t Toss That Rusty Cast Iron Yet—Try This First

A cast iron pan is the workhorse of a kitchen. This versatile pan can handle intense heat from an open flame. Whereas non-stick pans wear out and must be replaced, a cast iron pan only improves with age. The more you cook with it, the more seasoned it becomes, and many cast iron pans are often passed down from generation to generation. But cast iron pans aren’t indestructible. Fail to care for your cast iron pan properly and, iron being iron, it will rust. A rusty cast iron pan isn’t ruined. You just need to clean and restore it.

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Aaron A.B. Brown, host of YouTube channel “Smokin’ and Grillin’ with AB,” takes his viewers step by step through the process of cleaning rust off a cast iron pan using just Kosher salt and a chainmail scrub brush in this video.

Materials:

• Rusty cast iron pan
• Dish soap
• Kosher salt
• Chain mail scrubber
• Microfiber cloth
• Dish towel

Clean the pan

• Sprinkle the pan with a healthy coating of Kosher salt. 
• Use the chainmail scrubber to scrub the salt into the pan. The coarse salt will acts an abrasive, removing the rust. You’ll know it’s working when the salt begins to turn brown. 
• Discard the brown salt then repeat. Remember, the goal is to remove the rust and get the pan back down to bare metal.
• Flip the pan, add more kosher salt, and scrub. 
• When you’re satisfied you’ve stripped away all the rust, wipe all the salt away using a paper towel. 
• Squirt a dollop of dish soap on the pan, add some water, and clean the pan using a microfiber cloth or sponge, then rinse thoroughly. 
• Dry the pan with a towel then sit it on a warm burner until all moisture evaporates off the pan. AB recommends putting the pan in a warm oven for about five minutes to ensure all moisture is removed before moving on. 

Season the Skillet

Seasoning a skillet creates a non-stick, rust-resistant surface. It prevents the iron from racing with water to create rust, while preventing food from sticking. 

What Oils Can You Use?

AB uses Crisco, but you can use any oil with a high smoke point. Grapeseed oil, avocado oil, and canola oil are also great options. These oils polymerize well, creating a durable nonstick surface on your cast iron pan when heated beyond their smoke point, which is typically between 400°F and 500°F. 

Pro Tip: Grapeseed oil is considered the gold standard for seasoning a skillet as it has a high concentration of polyunsaturated fats, which form a harder, more durable bond than Crisco

How to Season A Cast Iron Pan

After you've seasoned the cast iron pan, it's time to season it to protect it from future rust. Here's how:

• Preheat your oven to 500 degrees. 
• Apply a thin layer of cooking oil to the pan. Use a cloth to rub oil over every inch of the pan. 
• Place the pan upside down on the top rack of the oven for an hour then turn off the oven and allow the pan to cool before removing it. 
• Preheat the oven again and repeat the process.