Rusted cast iron happens. It happens to the best of us. Maybe it didn’t get dried all the way, or it sat a little too long in the sink – either way, it’s nothing you can’t fix.
Cast iron is pretty forgiving. A bit of rust doesn’t mean it’s ruined – it just means it needs a little cleanup and care. You don’t need anything fancy to get the job done. A few things you probably already have at home will do the trick.
In this article, I’ll walk you through exactly how to clean that rust off and get your pan back in shape. It’s simple, it works, and once you know how to do it, you’ll never feel nervous about a rusty skillet again.
What Causes Cast Iron to Rust?
Cast iron pans are tough, but they’re not invincible. One of the few things that’ll cause trouble is moisture. Rust shows up when water hangs around on the surface too long – and cast iron doesn’t like to stay damp.
Here are a few common things that lead to rust:
1. Not drying the pan completely: After washing, if the skillet air-dries or sits with even a little water left in it, rust can sneak in.
2. Soaking it in the sink: Cast iron doesn’t need a long soak. It’s not like your baking dishes. Even a short soak can cause rust to form if it’s not dried right away.
3. Storing it with the lid on: Lids trap moisture. If there’s even a little dampness in the pan or the air, that moisture has nowhere to go – and that’s prime rust territory.
4. Cooking acidic foods too often: Tomatoes, vinegar, and citrus are all a little harsh on seasoning, especially if your pan’s not well-oiled. It’s not the end of the world, but it can wear down the protective layer and open the door to rust.
The bottom line is, rust happens when water and cast iron stick together too long. The fix is keeping it clean, dry, and lightly oiled – but we’ll get into that after we clean things up.
Tools & Materials You’ll Need
You don’t need anything fancy to clean up a rusty cast iron pan. In fact, most of what you’ll need is probably already in your kitchen. Here’s a simple list to gather before you get started:
For Scrubbing Off Rust:
| Steel wool or stiff scrub brush | Steel wool works best for heavier rust, but a stiff bristle brush can handle lighter spots. Avoid anything coated or too soft – it won’t get the job done. |
| Coarse salt (optional) | Good old kosher salt can be used as a gentle abrasive if the rust isn’t too deep. It’s especially helpful for surface spots. |
| Baking soda (optional) | Some folks like to sprinkle a little on for extra scrubbing power. It’s not necessary, but it can help if you’ve got stubborn areas. |
For Cleaning:
| Mild dish soap (just this once!) | Yes, you can use soap this time. It helps remove leftover grease and rust particles. Just make sure to rinse well and dry thoroughly. |
| Warm water | Nothing fancy – just good old tap water to rinse everything clean. |
| Clean dish towel or paper towels | You’ll need something to dry your pan completely before re-seasoning. |
For Re-Seasoning:
| Cooking oil | Flaxseed oil is great if you have it, but grapeseed, avocado, or plain tallow works just fine too. You want something with a high smoke point. |
| Oven or stovetop | You’ll need a way to heat the pan and bake on the new layer of seasoning. Either one works. |
Optional: Gloves: If you’re working with steel wool or just want to keep your hands clean, a pair of rubber gloves can be helpful—but they’re not essential.
That’s it. Nothing complicated. Just a few basic tools to bring that pan back to life.
How to Clean Rust Off Cast Iron Skillet
Once you’ve gathered your supplies, it’s time to get that skillet cleaned up. The process is simple and doesn’t take long, but it makes a big difference. Let’s walk through it together.
Step 1. Assess the Rust
Start by taking a good look at your pan. If there’s just a light orange tint on the surface, that’s considered mild rust and is usually easy to scrub off. If you’re seeing darker patches or flaking, that’s a heavier layer of rust.
Don’t worry – most of the time, even a rough-looking pan can be saved with a little elbow grease. Now, if it’s deeply pitted or cracking (which doesn’t happen often), that might be beyond a simple fix. But most pans can be cleaned up at home without much trouble.
Step 2. Scrub the Rust Off
If the rust is light, you can dampen the pan, sprinkle in some coarse salt, and scrub it using a dish cloth or stiff brush.
Work the salt around the rusty areas until it lifts off. If the rust is heavier, reach for the steel wool or a rust eraser and scrub firmly until the surface feels smooth and clean again.
Even if the rust seems to be in just one area, go ahead and scrub the whole pan – inside, outside, and around the handle. Cast iron does best when it’s treated evenly all over.
Step 3. Rinse and Clean
Once the rust is gone, rinse the skillet under warm water. This is one of the few times it’s okay to use a drop or two of dish soap – just this once. It helps remove any leftover grime or residue from scrubbing. Make sure to rinse it well so no soap is left behind.
Then, dry the pan completely right away. Use a clean towel to wipe off the water, and then set it on the stovetop over low heat for a few minutes. This step is important – any leftover moisture can cause rust to return.
Step 4. Re-Season the Skillet
Now that your skillet is clean and dry, it’s time to protect it with a fresh layer of seasoning. Pour a small amount of oil into the pan – just enough to lightly coat the surface. Rub it in with a paper towel or cloth, covering the inside, outside, and even the handle.
Then wipe off any excess oil so the surface feels dry, not greasy.
Place the skillet upside down on the middle rack of your oven, and slide a piece of foil or a baking sheet on the rack below to catch any drips. Bake the pan at 450°F for one hour. Once the hour is up, turn the oven off and let the skillet cool down completely inside.
This gives the oil time to bond to the metal, forming that smooth, protective finish cast iron is known for.
Once cooled, your pan is ready to use again – good as new.
Optional Vinegar Soak for Severe Rust
If your cast iron pan has deep, flaky rust all over, scrubbing alone might not cut it.
In that case, a vinegar soak can help break down the rust so it’s easier to remove. This method is best for really stubborn cases – think garage-sale finds or pans that have been sitting unused for years.
Here’s how to do it:
1. Mix the Soak
Combine equal parts white vinegar and water in a container big enough to fully submerge your pan. You can use a plastic tub, a deep bowl, or even your kitchen sink if it’s clean and large enough.
2. Soak the Pan
Place your rusty cast iron pan into the solution. Set a timer and check the pan every 30 minutes. You want to soak it just long enough to loosen the rust – but not so long that the vinegar starts eating into the good metal.
3. Don’t Exceed Four Hours
Most pans need just 1 to 2 hours in the soak. If the rust is especially stubborn, you can go up to 3 or 4 hours – but no longer. After that, the vinegar starts to damage the iron itself.
4. Scrub and Rinse
Take the pan out and give it a thorough scrub using steel wool or a stiff brush. The rust should come off more easily now. Once it’s clean, rinse it under warm water to remove any vinegar and rust residue.
5. Dry the Pan
Dry it immediately and completely. Use a towel first, then place the pan on the stove over low heat for a few minutes to make sure there’s no moisture left.
6. Re-season Right Away
As soon as the pan is dry, move on to re-seasoning it. After a vinegar soak, the iron is more exposed and will rust quickly if it’s not sealed with oil.
This method isn’t something you’ll need often, but it’s a good trick to know when you’re dealing with an old, forgotten pan. Just follow the steps, keep an eye on the time, and your skillet will be back in working shape in no time.
Preventing Rust in the Future
Once you’ve gone to the trouble of cleaning and re-seasoning your cast iron pan, you’ll want to keep it in good shape. The best way to do that is by building a few simple habits into your kitchen routine. It doesn’t take much – just a little consistency.
1. Always Dry Your Pan Right Away
After washing, don’t let your pan sit out to air-dry. Wipe it down with a clean towel, then place it on a warm burner for a few minutes to evaporate any leftover moisture. Water is the biggest cause of rust, so this step is worth the extra minute.
2. Rub It with Oil After Each Use
Once your pan is dry, rub a small amount of cooking oil into the surface. You don’t need much – just enough to give it a light sheen. This helps maintain the seasoning and adds a protective barrier against moisture.
3. Store It in a Dry Spot
Keep your skillet in a dry, well-ventilated place. Avoid cabinets or drawers that trap humidity. If you stack your pans, place a paper towel or cloth between them to absorb any moisture.
4. Don’t Store It with the Lid On
Lids can trap condensation, especially in cooler or humid climates. If you need to store the lid with the pan, place something absorbent – like a folded dish towel – between them to let air circulate.
5. Skip Soaking and the Dishwasher
Avoid soaking your pan in water, even for a little while. And never put cast iron in the dishwasher – the detergent and water exposure will strip the seasoning and promote rust. A quick hand wash is all it needs.
With these simple habits, your cast iron pan can stay rust-free and ready for anything. And the best part: the more you use it, the better it gets.
Keep Your Cast Iron Strong for Years to Come
A little rust doesn’t mean the end of the road. In fact, cleaning up a rusty skillet is one of the simplest ways to bring something back to life with your own hands.
With just a bit of scrubbing and a fresh layer of oil, your pan can go from neglected to dependable again. And once you’ve done it once, you’ll know exactly how to keep it in good shape going forward.
Cast iron is one of those tools that just gets better with age – as long as it’s looked after. The more you use it, season it, and keep it dry, the more naturally nonstick and reliable it becomes.
Taking care of a cast iron skillet is one of those quiet, satisfying kitchen routines that adds up over time. It doesn’t take long, but it gives back tenfold. With simple habits and steady use, your skillet can serve your family for years – maybe even generations.
