Housekeeping · 주방도구 관리

Rust on a cast-iron skillet? Scrub, dry and reseason safely

Surface rust on bare cast iron can often be removed by scrubbing, drying and applying a thin oil layer, followed by reseasoning if needed. Follow Lodge's guidance; do not use the same approach on enamel-coated pans.

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Lodge advises removing rust from bare cast iron with a rust eraser or steel wool, then washing, drying and applying a very thin film of oil. If a larger area loses its seasoning, its oven reseasoning process may help. This applies to uncoated cast iron, not enamelware or severely damaged pans.

Your try-it-at-home checklist

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Let the pan cool fully, then confirm it is bare cast iron rather than enamel-coated. Stop using cookware with cracks or severe pitting and consult the maker.
For rust on bare iron, scour with a dedicated rust eraser or steel wool. Steel wool is for rust restoration, not routine cleaning.
Wash with warm soapy water, rinse and dry promptly and completely. Avoid long soaking and dishwashers.
Rub on a very thin, even coat of cooking oil, inside and out, then wipe off excess. Pools of oil can leave sticky seasoning.
If a large area has lost its seasoning, Lodge's method is to preheat an oven to 450–500°F (about 232–260°C), bake an oven-safe bare cast-iron pan upside down for one hour, and cool inside the oven. Mind burns and smoke; never assume enamel cookware can follow this.
Once cool, store completely dry. If rust returns, check humidity and how quickly you dry the skillet after washing.

Your try-it-at-home checklist

Further reading

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