Ungroovy Rust!

Today’s subject is about a question I received recently. “How do you remove rust from a cast iron pan?”

    Not an overly difficult task, there are two methods I use.

One: Place about two tablespoons of salt and an equal amount of cooking oil in the pan and use a paper towel to rub the mixture into the rusted areas of the pan. This should remove most minor rusting. And you should then re-season the pan (see below)

Two: Use steel wool on very heavy rust and then re-season two to three times.

Care of cast iron.

   Cast iron is very durable but needs to be cared for and it will last for generations.

Seasoning: preheat oven to 350 degrees and put a sheet of aluminum foil on the bottom rack.

 Give the pan a light coating of oil or shortening and place upside down on the upper rack and allow to cook for one hour, and turn off oven. Leave the pan inside to cool removing when it is cool enough to be handled.

If you notice food sticking to your pan frequently that is a sign it needs to be re-seasoned

Proper care so rust doesn’t occur:

Wash using only hot water or if need be a very mild detergent and a plastic scrubber so you don’t damage your seasoned surface.

NEVER use a dishwasher!

Dry thoroughly, (you can even put it on the stove and heat it slightly to make sure all moisture is gone).

Store in a dry place without the lid on the pan (moisture may build up inside).

Finally, If storing for an extended period of time, give it a light coating of cooking spray or oil.

Some easy steps and cookware to pass on to the next generation! Now that’s groovy!