How to Restore Rusty Cast Iron Cookware
Vložit
- čas přidán 4. 03. 2013
- A little rust is no reason to panic. Sticky seasoning can be cured too. Follow these simple steps to refurbish your cast iron finish, and you'll be cooking for decades to come.
1. Scrub your cast iron with steel wool.
2. Wash with warm water; use soap if desired.
3. Dry your skillet completely.
4. Coat the entire skillet using a small amount of vegetable oil.
5. Place aluminum foil on the bottom rack of your oven. Place your skillet on the top rack, facing down.
6. Heat your oven to 350°F.
7. Let your skillet bake for 1 hour; allow to cool in the oven. - Jak na to + styl
I had a Cast iron Pan ( and low and behold I checked the back and it was Lodge, which made me shake my head...what a shame, since it is the brand I grew up on when it came to camping) given to me by a neighbor who was moving. he was a Bachelor in his 50's so he stored all of his things he didn't use in his shed, which of course leaked. This pan was bright orange with rust and I seriously doubted there was hope. BUT watching this I thought I would just try anyway and I did use (plain, not coated in soap) steel wool ( and lots of elbow grease) I got at Home depot and then washed it with a regular sponge with a tiny drop of dawn. Then seasoned it in olive oil and now I wished I had taken a before picture because you would swear it is a different pan coming out of the oven. Now I am tempted to run around to the flea markets I spotted all kinds of rusted cast iron. :)
I picked one up in an abandoned camp fire in the mountains a few years back. It was coated with rust but I grabbed it on a whim and it turned out to be a nice quality griddle. It's clean now!
Mine is rusted too. This tip I'm sure, will definitely do the trick. ✌️
I just got my first cast iron and it happened to be a lodge. What a GODSEND!
I just restored my rusted Lodge Cast Iron pan this way. Came out perfect! One tip: after it's been restored and you use it, don't immediately wash it with water. I did that and started seeing rust again. I think it takes a bit of usage before you can rinse it off, otherwise you risk rusting it again.
Thank you lodge! I thought I was going to hell for washing my lodge with soap and it rusted! Lol 😂 so glad I didnt throw it away! I’ll do this tonight
Thank you for this extremely helpful and informative video!!
Best instructional CZcams video ever
You guys rock! I love Lodge Cast Iron! American classic! :-)
To those claiming bs, you're wrong. I just, as in this morning, fixed a rusty pan using this exact method except for one difference, I used kosher salt in the beginning to scrub all rust AND grease. Then rinsed pan did it again to make sure all the rest is off again comma and I boiled the pan and let it sit for 24 hours before I soaked it in the oven for the final heat treatment.
OK, the newer Lodge DOES have the "rough" looking interior, but it does hold the seasoning better. I am using the same technique that road builders use. First, I season it a few times, then I get a "griddle stone," a block of pumice, that restaurants use to keep their cast iron griddles up to "health department" code. (No burned-on food, which also means seasoning,) I use the stone (it's so soft, you can gouge it with a fingernail) to sand off the upper layer of seasoning, as well as the high spots on the cast iron. After a few repetetitons of this process, (Yes, I re-season in between) the surface is almost glass smooth, and nothing sticks. Oh, older road builders lowered the hills, and filled in the valleys, hence that reference.
Use corn or soybean oil to season. I've tried drying oils like flaxseed (food grade linseed) and walnut oils, both "drying" oils (they harden at room temps, over time) but both flake off.
I got an old, '40s to '60s Lodge no name pan, and it still had a machined interior surface. Easy-peasy to re-season. Took 2 THIN coats. And, a thin coat is what you ALWAYS want to do.
steve
Thank you for the "seasoning" clarification. I saw oil being used in the video but when I saw "seasoning," I instantly thought of salt, pepper, etc.
No lie either! My family has had A set of Lodge's famous skillets in our possession since around 1915 and it is the very SAME set too.
Weird flex but alright
@@MrAcer4 cast iron people have made a community on yt restoring and cooking with their pots and pans so I understand the sense of ownership. 1915 is a flex!
@@MrAcer4 there's always got to be that one. Dip**** and your it my friend
Thank you!:) LOVE your product! I have several!:) This video reminded of the proper seasoning process.:) Simple!:)
Helpful video, thank you!
Thanks Lodge. 😊
Yes. Any metal scouring pad will do. I think the one in the picture is copper. I use steel wool from my tool box. It's all the same.
Wonderful!
Any suggestions for the lid? I have the accompanying lid that has the "patterned stud bumps" (sorry not sure what correct term is) under cover that made it tedious to scrub but I think I got it after quite some time. I put in oven right side up (handle on top) next to dutch oven. Will see what happens in an hour.
Love the music
Is that scrubber a copper scrubber?
No Comment's - Good Job 👍 .....
How many times should you season the pan? I did it once and used it after it cooled. Also I used water because I was cooking onion, and I think the layer came off. Any tips/suggestions?
Pretty unrelated, but the music is so bubbly and happy. What production company did the music?
Does this apply to seasoned steel as well?
Can you use this method if the skillet underwent a grease fire?
what is the pad used to clean metal or what????
I acquired one of the crappiest skillets I have ever used.No name so must be Chinese.I sanded the inside smooth with emery cloth.Washed it and applied oil and put in oven to season.It turned into the best cast iron skillet I have ever used and I love it.Nothing sticks in it now!!!
+lodge Cast Iron Why did the video show a piece of aluminium foil being added to the bottom rack ?
My best guess - to diffuse direct heat from hitting the pan, but since the temp being used is so low, I think that
isn't it. - Thanks for any info.
It's to prevent the oil from making a mess of your oven.
No it's in case you put too much oil. Which to be honest, you dont need the aluminium if you put the right amount of oil. And you dont need to put them face down if you have the right amount of oil.
James N you're so fucking stupid.. not everybody is a cast iron expert, a random person could watch this and put too much oil by accident
too reasons to reflect the heat back on the pan and to catch anything falling off the pan . this is not a pristine seasoned pan but an abused or neglected pan that might have pieces fall off the pan
this makes for easy cleanup of the mess and keeps filings from falling in the oven. it is easier to remove debris from the oven when caught by the aluminum foil. easier cleanup is the main reason and reflection of the heat keeps abused pans from having problems due to the top and bottom not being the same temp.
Everything needs to be made to the lowest common denominator. For every 1000 reasonable people there's one that would just dunk the pan in a vat of oil then try to sue when they lit their oven/house on fire. It's pretty sad but it's the reality of the declining intelligence of humanity.
I was raised around cast iron cookware of all varieties have been using it all my life the question I have is WHY is the new cast iron cookware left finished so rough?? I haven't bought any new cast iron dishes for several years I consider the rough finish distasteful + nearly impossible to deal with!!
I have a Lodge on and untill now all good, only today i saw a little bit of rust..I do not know why because after each meal, I washed with water only, I put it on the stove gas a few minutes and after that I l dropped sunflower oil. It is that ok? Thank you.
Ok can this work with one that was in a field for 2 years?
I'm finding that the seasoning sometimes burns where it comes in contact with the rack and it can cause it to peel in those areas? Any idea how to fix it?
This is set at 350 degrees Fahrenheit
Buy Lodge before it goes the way of Griswolds!
LODGE is the best !!!
The fact that 9 years ago, when CZcams was still dumb as F..., Lodge had a quality and valuable video, is impressive
If you think CZcams had dumb af videos with stone age editing in 2013 you should check CZcams videos of 2006-2010. While the editing is dated now the content back then was extremely entertaining
Try Crisbee Cast Iron Seasoning!
I reconditioned my pan and it looks great! No major sticking (I expect the anti-stick to get better as I use it more) and it cooks like it always has. Only issue is now when I cook above 350-400f or use it at or above medium high heat on the stove top it smokes like a chimney. Is this normal? It does it before adding any cooking oil or food. Just plane, dry cast iron.
i think i would bake it if i were you. bake until smoke no mo'. I'm no expert, but there seems to be raw oil on there haha
Bought Lodge griddle,quite good!
Do I need to scrub off all rust before seasoning? Thanks!
yes cause you dont want to be eating the rust
what grit of emery cloth did you use?? I have a new Lodge 12" skillet and after doing much research I am not happy with the rather rough finish the Lodge comes with and am considering sanding and reseasoning mine --- please advise
Can you do one of these for a severely rusted pan? Like one that someone let sit outside for months and her entire family is now pissed because it belonged to her great great grandmother.... Asking for a friend.
I'm going to try cleaning one with all the home remedies to see what works the best, easiest and quickest... your friend fix the heirloom issue?
I told this story above, but I picked a rusted griddle up in an abandoned campfire in the mountains some years ago. I soaked it in vinegar, scrubbed the rest off, then seasoned it in the oven. It's completely rust-free and looks like I bought it at the store.
use vinegar and baking soda with steel wool
I have a Lodge skillet and have been so careful with trying to take care of it...and after the first time or two, it still has some rust on it. Black paper towels every time...I mean BLACK. What did I do wrong and how do we know when a little rust is okay or if it's too much to be safe? I was so excited to get this and don't know what to do with it now. I always wiped it out right away, washed with plain water and lightly oiled before putting it away. What went wrong?
Hi Roxy, please email us a photo of your pan at info@lodgecastiron.com and we'd love to assist!
Hey Lodge, what is the best oil to use for seasoning my new lodge pan. I know it’s pre seasoned but I might want to season some more.... what should I use?
I have had good luck using plain vegetable oil. Tried flax seed oil a few times but I haven't been a fan of it. I ordered this thing that looks like a stick of deodorant and I'm curious to see how that is going to be.
At the "scrub" section, I've been told not to scrub it with anything that is made of or consists of wires?
+PizziFilms Great question! If you're scrubbing to remove rust, you should use something harsh like steel wool. You will reseason it afterwards, so it's okay to use something harsh. If you're scrubbing to clean it, then it's best to use something gentler, like a nylon brush, so that you don't remove the seasoning.
+PizziFilms I don't like steel wool either. I have restored some old cast iron pans by using a pumice stone to scrub away the rust. It works just as well as steel wool.
+RD M so can I just use sand paper?
***** I've never tried sand paper, but would probably work.
Yes, in fact, many companies used to grind the inside of cast iron pans to a smooth surface before seasoning. If you're going to be reseasoning your pan, you can use some very abrasive methods. I often use a steel wire wheel on my drill to help strip old seasoning.
Is it bad that I just play this for the music sometimes
Me too! Shazam didn't catch it, it's probably part of some generic audio library ...
I've noticed that some rust on my lodge cast iron. I've always seasoned it after every use. I've never used soap on it and have used the plastic wedge to clean excess food off. Not to mention, the times I have made for example, eggs, they have a black color to them because of the skillet. Why is this happening?
There can be residue from the seasoning that may come off your seasoned cookware. The residue is not harmful in any way and will decrease as the cookware is used over time. It can also appear when cooking liquids, boiling water, using soap on newer cookware, or cooking acidic and alkaline foods such as beans and tomatoes. To fix, continue to use and care for your cookware. As seasoning improves, you’ll see a reduction in the black residue.
Why did you put the aluminum foil in the oven, and then not use it to bake the pan?
is there another way to season other than baking? can you throw it on a burner?
Paul671 that’s how I season my pan, I wash, dry on the burner while bringing it up to temp, season then leave it on the burner. I have electric range so it takes a while for it to cool so I turn it off and let the residual heat help the oil penetrate. My smoke detectors like to go off whenever I use my oven at 500F so I don’t bother
Can I use a brilo pad if I don't have plain steel wool?
Yes!
does it matter what kind of steel wool you use? super fine? fine?
Hi Robin, please email our team at info@lodgecastiron.com
No I don't agree with the temperature. At least 400 (i put 425) and I leave it longer than 1hour. I did what lodge told, and my pan was super sticky when i took it out of the oven. The oil had not polymerised, if that's a word.
So I just bought some cast iron skilllets from the internet and they had good reviews but I discovered they had a paint of them. I thought cast iron was just iron with oil baked into it. Am I missing something? Isn't it dangerous to cook with paint on the pan?
Hi there, were these Lodge Cast Iron?
Can you tell me how old my dutch oven is??/ The bottom has 3 legs on it and the #12 co on it.The lid says #12 lodge..Thankk you
Hey Robin, can you please email our customer care team this photo and question at info@lodgemfg.com? Thanks!
the website said 450° to 500° for an hour?
It's sticky because your heat not high enough--go to 450 or even 500 for the hour and will have better results!
Ok I'm going in.... Next time someone ruins my finish I'm going to scream bloody murder.
Thank u. Mine were in a fire.
"Tiny micro scratches" ???
Have you seen the lumpy sandy textured surface of most cast iron? I don't think the carbon based seasoning process will have any problem filling "micro scratches" if sandy manufacturing texture can be overcome.
ok, i have an old cast iron skillet. moved cross country with is to cali(from georgia) and stored it in my garage til a few days ago. i took it out and it was rusty. :/ i researched for an hour different cleaning techniques etc. i cleaned it and reseasoned it. i let it cool in the oven, went to wipe the oil in with paper towel and there is gummy junk and my paper towel was sticking to it! HELP! i grew up using a cast iron skillet so this is new to me. :/
You'll probably need to strip it completely and start over; a gummy pan indicates that too much oil was used. (Been there, done that.) To strip it you can use the wash-and-scrub method shown here, but it may be easier and more effective to use the self-cleaning cycle of your oven, if it has one, or to use oven cleaner and let it work for 24 - 36 hours. When you re-season it, use a VERY light coat of oil, and -- since it was stripped completely -- repeat the seasoning twice for a total of three coats. Be sure that during the heating process in the oven you turn the pan upside down so any excess oil can drip out. (That's why they lay out foil in this video.)
Yeah, you just used too much oil, you don't want any little puddles in the pan when you go to bake it. You can also try heating the pan up and wiping them out with a little elbow grease.
Ingredients:
Cast Iron Skillet
Steel Wool
Soap
Vegetable Oil
Aluminum Foil
Instructions:
1. Scrub your cast iron with steel wool.
2. Wash with warm water; use soap if desired.
3. Dry your skillet completely.
4. Coat the entire skillet using a small amount of vegetable oil.
5. Place aluminum foil on the bottom rack of your oven. Place your skillet on the top rack, facing down.
6. Heat your oven to 350°F.
7. Let your skillet bake for 1 hour; allow to cool in the oven.
High smoke point oils are best. You don't want to use olive oil for this one.
What is the thin coating that appears more black and glossy that eventually and inevitably wears away in patches rendering the skillet always susceptible to rust and problematic in always having to clean a lot?
+Bounder Rabbit You shouldn't have chunks breaking off if it's seasoned properly. I had that issue at one time, it was because I used to much oil when seasoning, thinking it would make a good thick coat. In reality the oil never properly polymerizes. If I were you I'd strip what you're using entirely, then start again. After you wipe it down with oil for the seasoning process make sure you get as much off as possible, you want the thinnest coat you can get. Do this a couple times then start cooking with bacon at the beginning, you'll be golden. It never hurts to add another seasoning coat either if your in the mood.
Can anyone answer my question. ...I've sanded mine smooth not all the way down but smooth to the touch. I've seasoned it 4 times and when I wipe it down black powder comes off on the rag...I'm scared to eat from it...what did I do wrong.
This is simply the seasoning that's flaking off. It's not harmful or toxic - just the hardened cooking oil seasoning. This will occasionally happen and can be caused by cooking something that's slightly acidic or by heating the pan from low to high heat very quickly. It's not anything to worry about, and if you just keep cooking as normal, you will build the seasoning back up.
Can I use my sand blaster on them?
Lodge's FAQ section states that, in the case of something severely rusted that can't be scrubbed out, you should then take it to a machine shop and have it sand blasted. Or better, if you have one yourself, have at it. Don't polish it too finely with a wire wheel, though, because that will actually smooth over the pores, which you eventually will do after repeated seasonings and maintenance.
I didn't know Lodge has a FAQ section. I do own a sand blaster( should have went ahead with that method) but since I've asked the question I've finished restoring the pan using the wire wheel, dug a fire pit and cooked it underground for two days, used Mr. Muscle, used electrolysis, cooked sliced apples in it and seasoned it with lard, it turned out great and have cooked fried chicken and onion rings in it. If I do another one, I think I'll just break out the sand blaster. Thanks for the reply.
Help!! I seasoned my pan following your instructions BUT I think my olive oil is bad! As it started to cook in the oven it started not smelling right. What do I do?
What kind of smell is it?
@@lodgecastiron it smelled rancid while it was cooking. But since it has smelled ok once it cooled down. I have even used it once since and it smells ok. Not sure?
Each time I clean the rust away to begin the season again, there remains a very black residue on the dry cloth. Is that normal?
Yes. There is a solution. Season the absolute crap out of your pan! Do the light oil and bake phase at least 3-5 times. If you do that, and you don't ruin your pan with soap or water damage, you never need to re-season ever again. My cast iron is 9 years old, cost me 19 bucks and I've only seasoned it once....(well 5 times in a day 9 years ago) And cooking with the cast iron only makes the seasoning better! Do it once, correctly the first time and it's a life long cooking too.. #Ironforlife.
santanalz I did finally get a couple coats of oil on it and it is fairing well now.
Yambo I tried to reply to your message but you must have changed email address.I dont remember what I used but a 60 grit will do.You will need plenty elbow grease in you.I would suggest to start at one spot and sand smooth like you want so you will be inclined to finish
the rest.You better wear some clothes you dont mind getting dirty
because cast iron is NASTY! After you get it smooth and seasoned and cook
your first cornbread in it you will be tickled to death because it wont
stick at all.
If this works I will be so happy. Does anybody else get the issue with black stuff chipping off on the inside of the pan? It always gets into my food!
Yes! My older ones don't do this, just noticed my new Lodge pan is doing this, just sitting in the oven clean. Weird, unless the quality has went down. Truly disappointed!
Its not working for me :( once I scrubbed and once is dry, it’s rust again 😞
The terrible rough cooking surface on your pans is forever too.
Yambo I just tried to reply to your last message but like you I cant get it to work.I am using 60 on the one I am working on right this minute.Just bought some this morning but didnt find anything I could use on my drill.
Is there a way I can do this with one oven rack?
You can also season on the stove top if needed!
@@lodgecastiron Oh , ok, how do I go about that? I you don't mind explaining!!!
@@JUSTME-rb1kx Wipe down your pan with a thin layer of oil and place on burner at medium to medium high heat until it smokes just a little bit. Let it heat about 10-15 minutes. Turn the burner off and let cool. Repeat these steps as necessary until it's at your liking!
@@lodgecastiron ok, thanks a lot, I appreciate it.👍
Ok so my oven smoked up like crazy during the bake part of the video
My friend fucked up her skillet. She's in the hospital rn and I wanna fix it for her when she comes back. I hope this works!
I can't help but notice that none of the videos on how to restore cast iron pans use ones with those stupid ridges on the bottom. It's a tremendous pain to get in there and remove the rust from the gaps within the lettering.
Little wire brush maybe? Or grill brush? 🌞
Website says to bake it at 450-500 degrees. This video says only 350? Wth?
A few comments down Lodge says this video is old. They now say 450 degrees. 🌞
You only need Crisco and 400 degree F for 20-30 minutes and repeat after it is cool.
0:27. The pan looks brand-new before it's being re-seasoned. Bull! That sucker already shines at 0:27. This is so deceptive.
Maybe because they rubbed oil on it? ;)
Tyler Dickey No, he's right: it's too dark before it was baked, which means it was already seasoned. They didn't remove all of the seasoning. When I used electrolysis and a wire on my skillet, it was much brighter.
I wouldn't call it worthless. This is pretty much standard care for in-use pans that start to show the first signs of rust, not rusted through antiques pulled out of the earth's crust.
Use flax seed oil instead,......
I have a cast iron pot with a wooden handle. Can it be put in the oven?
+David Kim No, unless you can remove the wood handle
Wrap the handle with a damp rag, and wrap the rag+handle with aluminum foil. It will be fine
I thought that soap is not advised
Hey there! Many years back, soap contained lye in it which would strip the seasoning. Any modern day dish soap no longer contains lye and it is perfectly fine to use on cast iron. 😊
So it's stainless steel
Can cast iron get too bad to restore??? If so how can u tell bc I just found this one and woooooo Jesus take the wheel nvr seen one so badddddd
Did you ever get it back to usable? 🌞
@@kellyjoiner4418 there was 2 ... One yes after FOREVER and one no
@Kelley_cant_Get_Right Yay lol, least you got one good one. And didn't just say "aww forget it, it's easier to just buy a new one" 😆
@@kellyjoiner4418 nooooo save em if at allll possible
Are the fumes from baking a pan at 350 bad for you. My house stinks! I wish I would have know this, I wouldn't have put my family thought this. Also, has anyone tried or is it recommended to use a gas grill and close the lid, this way the fumes stay outside?
It's just cast iron and cooking oil, there shouldn't be any fumes.
Some oils, especially if you use a heavy coat, can smoke at 350 degrees, and if you didn't have an exhaust fan running (or if the fan wasn't strong enough) the smoke can diffuse throughout the house and cling to the walls. It's not harmful, but it's a nuisance. I recently moved into a new apartment where the previous occupants must have loved deep-fried foods; it took three months for the smell to go away, even after I washed the walls as well as I could. But it DID go away, so don't despair. Using oil with a high smoke point helps, too. www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm
To the second point, yes, you can use an outdoor grill for this process.
Yes, the grill works fine.
Literally all other videos I watched said to NOT use soap...
IMHO, the easiest and safest way to clean most superficial rust and corrosion is with a walnut shell blaster and a modest shop compressor... It's like a sand blaster, but the walnut shells aren't as hard as sand or the iron metal, so it quickly removes the softer corrosion. Meanwhile, unlike sand, walnut shells might take hours to remove a smidge of base metal... Walnut shells are also non-toxic and blend quickly into the outside environment... Wear goggles...
I've used walnut shells to clean all sorts of corroded rusted metal things for repainting or just cleaning... It's very fast and easy... If there's any hint of rust or corrosion left, one can follow the walnut shell treatment with vinegar before final conditioning... If it's rough due to the corrosion, a quick sanding or wire brush treatment might be appropriate before final conditioning...
Do not ever put detergent on a cast iron
So, the rusted pan you started with is the very same one you ended up putting in the oven? Looks like a shuick and jive move to show a beautiful finished product.
+Jeff Schwartz They look like new when you restore them. Look at other videos on restoring cast iron cookware
Get the foil out of your oven, quick!
Duh.....
This never worked for me. Use some kind of animal fat instead of cooking oil. I used bacon grease and do it on the grill or you won't be able to stay in the house. You may need to redo this several times as your pans gets seasoned over the years. Cast iron is like having another child. They need constant care until they get older. Once it is seasoned over the years it will be much easier to take care of.
Please oh please people in the comments, tell me how wrong the manufacturer is in the tutorial on caring for their own product...
Just do the seasoning three times too. Yes it’s right
450 works better imo lol
This video is from 9 years ago, in our current resources we also recommend 450° degrees.
Music is a bit much
SOAP?!?!?!?
NOOOOOOOOOOOO!!!!!!
I believe soap is ok if the condition of the piece is bad enough to warrant its use, and as long as you're going to re-season anyway.
The manufacture knows what they're talking about.
Soap is a detergent, and removes the oil which allows it to rust. However, it's being re-oiled right away, and not left to sit out and rust for hours. Correct me if I'm wrong.
+HobbyGuyUSA You're half-right. Soap does strip away oil because of its molecular structure, but oil isn't what provides the non-stick coating. "Seasoned" cast iron has oil that has polymerized to provide the non-stick coating. That process means it's no longer oil, so a little bit of soap won't strip it away.
Brad Peroney
I didn't know that. Thanks.
Lodge cast iron is terrible it does not have a smooth surface
+Phillip Pitman That rough surfae is necessary for their factory seasoning process. When the pan is fully seasoned it will be as nonstick as any old pan with a machined smooth surface. All new cast iron pans have a rough surface. The rough surface on most other pans has sharper pionts than Lodge and more food will stick compared to Lodge. Lodge is the best cast iron cookware manufactured today.
Yeah, you fucking IDIOT!