how to clean rust from a cast iron skillet

Give your rusty skillet a face-lift with this step-by-step guide.

"My cast-iron skillet is ruined. Maybe I should just throw it away."

When I heard a friend say this the other day, my jaw nearly fell to the floor. What could have gone so terribly wrong for her to want to throw away a cast-iron skillet? Did it break in half? Was it cracked? Did she drop it in some sort of radioactive acid? Cast-iron skillets are practically indestructible, and they'll last you a lifetime-especially when you're taking proper care. Learn how, here!

"It's rusted," she said.

With a quick sigh of relief, I consoled her. Cast-iron skillets are naturally prone to rust. But even if it has turned bright orange, the pot absolutely can be fixed. (Even if you snag an old, rusty skillet at the flea market, that orange will come off!) It only takes a few simple steps to have your rusted cast iron looking brand-new. We'll show you how it's done.

(Psst:Master cast iron cooking with our guide.)

How to Remove Rust from a Cast-Iron Skillet

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You'll need:

• Steel wool
• Sponge (with a scrubber side)
• Mild dish soap
• Vegetable oil

Step 1: Scour

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Ignore all those times you've been told to be gentle with your cast-iron skillet. The reason to be gentle while cleaning is to preserve the seasoning. The iron itself is virtually indestructible. Here, you're going to strip away all the rust (and the seasoning). Don't worry-we'll add more seasoning later.

It's going to take a little bit of elbow grease and a hard abrasive tool to remove the rust. Get the pan wet, add a little soap, then go to town with your scrubber (depending on the level of rust, a tough sponge will do). Scrub in small circles, focusing on the rustiest parts first. Continue scrubbing until you see the original black iron emerge.

Test Kitchen tip: Have a newer pan that's developing small amounts of rust? There's an easier way to restore it to new. Simply dampen a paper towel with oil and use it to wipe away the rust. Continue wiping the entire skillet, then skip to step 3.

Step 2: Rinse

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At this point you've likely worked up a copper-brown mush. Rinse that gunk off in the sink. Make sure your skillet is totally clean by doing another scrub-this time with a soft soapy sponge. Buff off any residue or rusty bits that remain.

Step 3: Dry

With the rust completely removed, your cast-iron skillet should be looking almost back to normal. But without any seasoning, it'll have a dark gray, matte finish. Dry it off with a clean dish rag. (Psst. Don't use a rag you're fond of. The skillet can leave dark stains!) To dry it completely, place the skillet on the stove and turn on the heat for a few minutes. Any lingering moisture will evaporate right off.

Step 4: Re-season

Now that you've returned your skillet to its base layer, you'll need to season it for use. Drop a tablespoon of vegetable oil on the pan and spread it around with your fingers or a paper towel. (Take care not to burn yourself on a warm skillet!). Oil the outside and the handle, too. Next, take a folded napkin and wipe off the excess oil. You'll want the skillet to be lightly greased. Set your oven to 350 degrees and put some aluminum foil on the bottom rack. Then pop the skillet in, upside down, on the upper rack for about 1 hour. Turn the oven off and leave the pan inside until it's cool. The oil will bake into the pores of the pan, providing a non-stick finish.

Repeat this step a second time and you'll have an almost glassy surface of seasoning.

Ta-da! Your rusted cast-iron skillet is good as new. That means it's time to start cooking. Start here, with our favorite cast-iron skillet recipes. You'll learn how to sizzle up some fajitas, pan-fry pork chops and even bake an upside-down cake.

Tips for Preventing Rust

Want to avoid a having a rusted cast-iron skillet in the first place? Keep the following tips in mind:

• Never soak the pan. Since cast iron is so vulnerable to rust, it's best to limit your pan's exposure to water as much as possible.
• Don't let the pan air dry. Wipe off any excess water with a towel immediately after rinsing. To get your skillet bone dry, pop it on the burner to remove extra moisture.
• Lightly oil after use. Once dried, rub your skillet with a thin layer of vegetable oil before storing.
• Avoid certain foods: Acidic ingredients like tomatoes or vinegar can eat into seasoning and lead to rust. If you have a well-seasoned pan, this shouldn't be a problem-but avoid that cooking that tomato sauce in your brand-new skillet.
• Use often: Cast-iron skillets love to be loved. They'll start to rust if they've been cooped up for a long period of time without much air-circulation or use. This is often the case in coastal climates, where the salty air can have a big impact.

Now Cook Something in That Cast-Iron Skillet!

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Skillet Hasselback Sweet Potatoes

Treat your sweet-salty tooth! Sweet potatoes dressed with buttery, herby, garlicky goodness make for a stunning, delicious side dish. —Lauren Knoelke, Milwaukee, Wisconsin Get Recipe

Rolled Buttermilk Biscuits

I scribbled down this recipe when our family visited The Farmers' Museum in Cooperstown, New York, many years ago. I must have gotten it right, because these biscuits turn out wonderful every time. —Patricia Kile, Elizabeth, Pennsylvania

One-Skillet Pasta

This recipe was given to me 25 years ago and remains a family favorite. It's a tasty twist on traditional spaghetti, and making a one-skillet pasta saves time on prep and cleanup, too. —Susan Spence, Lawrenceville, Virginia

Deluxe Cornbread Stuffing

When my husband and I were newlyweds and far from family, we invited friends over for a traditional Thanksgiving feast. I searched for stuffing recipes and combined the best aspects of several to create this one. Everyone liked it, and I still make it for holidays. —Pamela Rickman, Valdosta, Georgia

Muenster Bread

Many years ago my sister and I won blue ribbons in 4-H with this bread. The recipe makes a beautiful round golden loaf. With a layer of cheese peeking out of every slice, it's definitely worth the effort. —Melanie Mero, Ida, Michigan

Rhubarb Crisp

I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire

Gnocchi Chicken Skillet

Stovetop chicken and gnocchi recipes like this one make for a homey dinner in a hurry. Personalize it with your own favorite sauce and seasonings. —Taste of Home Test Kitchen

Salsa Corn Cakes

This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor. —Lisa Boettcher, Rosebush, Michigan

Hash Brown Pork Skillet

For this pork hash recipe, we added potatoes and veggies to leftover tenderloin. It's an easy, creamy weeknight supper in minutes! —Taste of Home Test Kitchen

Chocolate Pecan Skillet Cookie

Bake up the ultimate shareable cookie. For variety, replace the chocolate chips with an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cups fresh raspberries. —James Schend, Pleasant Prairie, Wisconsin

Beef Skillet Supper

Sometimes I'll make extra of this comforting, noodle-y supper to guarantee leftovers. It's a great take-along dish for work or school. Trim calories from the entree by substituting ground turkey for the beef and low-fat cheese for the full-fat cheddar. —Tabitha Allen, Cypress, Texas

One-Skillet Pork Chop Supper

My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal. It's comforting and quick. —Kathy Thompson, Port Orange, Florida

Potato Pan Rolls

My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming

German Apple Pancake

If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! —Judi Van Beek, Lynden, Washington

Homey Mac & Cheese

I also call this "my grandson's mac and cheese." Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. —Alice Beardsell, Osprey, Florida

Macaroon-Topped Rhubarb Cobbler

Crumbled macaroons are a surprising addition to this cobbler's topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet. —Taste of Home Test Kitchen

Honey Walleye

Our state is known as the Land of 10,000 Lakes, so fishing is a favorite hobby here. This recipe is my quick way to prepare all the fresh walleye hooked by the anglers in my family. —Kitty McCue, St. Louis Park, Minnesota

Chicken Burrito Skillet

We love Mexican night at our house, and I love to re-create dishes from our favorite restaurants. This burrito-inspired dish is ready for the table in almost no time! —Krista Marshall, Fort Wayne, Indiana

Cheesy Pizza Rolls

The cast-iron skillet browns these delicious rolls to perfection. My family can't get enough. Use whatever pizza toppings your family likes best. —Dorothy Smith, El Dorado, Arkansas

Skillet Herb Bread

We had a lot of family get-togethers while I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. Mom's was my favorite—she created this recipe more than 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California

Baked Cheddar Eggs & Potatoes

I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. —Nadine Merheb, Tucson, Arizona

Italian Sausage Veggie Skillet

We love Italian sausage sandwiches, but because the bread isn't diet-friendly for me, I created this recipe to satisfy my craving. If you like some heat, use hot peppers in place of the sweet peppers. —Tina Howells, Salem, Ohio

Sweet Potato and Egg Skillet

I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast...and it worked! —Jeanne Larson, Mission Viejo, California

Spicy Veggie Pasta Bake

My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. —Sonya Goergen, Moorhead, Minnesota

Flavorful Chicken Fajitas

This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky

Cinnamon-Sugar Apple Pie

Apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York

Sweet Potato and Ham Hash

Tender sweet potatoes match up with ham, eggs and zippy seasonings for an impressive breakfast. Or serve it with salad and have an easy breakfast-for-dinner meal. —Judy Armstrong, Prairieville, Louisiana

Turkey Biscuit Stew

This chunky stew makes a hearty supper, especially in the fall and winter. It'salso a great way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, North Dakota

Pineapple Upside-Down Cheesecake

My mom often made pineapple upside down cake, but I prefer something creamier. This recipe looks just like her cake, but gets even tastier as pineapple upside down cheesecake. —Marilyn McGinnis, Citrus Heights, California

Kaiserschmarren

The story goes that when Austrian Kaiser Franz Josef's chef noticed that he always broke his pancake into small pieces before eating it, he began serving it that way. —Erika and Peter Durlacher, Whistler, British Columbia

Skillet-Grilled Catfish

The Cajun flavor is great in this skillet-grilled catfish recipe. You can use this recipe with any thick fish fillet, but I suggest catfish or haddock. —Traci Wynne, Denver, Pennsylvania

Butternut Squash Rolls

With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri

Creamy Salmon Linguine

Extra Pesto Grilled Salmon gives this creamy pasta toss a luxurious taste and texture. We love it as is, but you could easily sub in any veggies you have on hand for the broccoli. —Jacob Kitzman, Seattle, Washington

Deep-Dish Sausage Pizza

My grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband and me and our family. —Michele Madden, Washington Court House, Ohio

Deconstructed Pear Pork Chops

You'll be tempted to eat this main dish right out of the pan but try to resist. These chops are sure to wow guests at the dinner table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Homemade Sage Sausage Patties

Oregano, garlic and sage add savory flavor to these ground pork patties. I've had this Pennsylvania Dutch recipe for years, and it always brings compliments.

Pinwheel Steak Potpie

On cool nights, nothing hits the spot like a steaming homemade potpie—especially one you can get on the table fast. The pinwheel crust on top has become my signature. —Kristin Shaw, Castleton, New York

Chicken Cacciatore

This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. —Barbara Roberts, Courtenay, British Columbia

Caramel-Apple Skillet Buckle

My grandma used to bake a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the backyard. I've adapted her recipe because I love the combination of apples, pecans and caramel. —Emily Hobbs, Springfield, Missouri

Chicken Bulgur Skillet

This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes. We like it with a fresh green salad. —Leann Hilmer, Sylvan Grove, Kansas

Rustic Honey Cake

When my boys were young, they couldn't drink milk but they could have yogurt. This was a cake they could eat. And it's one dessert that doesn't taste overly sweet, which is always a nice change of pace. —Linda Leuer, Hamel, Minnesota

Maple-Glazed Pork Chops

Everyone cleaned their plates when my mother made these succulent, tangy-sweet pork chops when I was growing up. Now I get the same results when I serve them to my family alongside applesauce and au gratin potatoes. —Cheryl Miller, Fort Collins, Colorado

Parmesan-Bacon Bubble Bread

When I needed to put some leftover bread dough to good use, I started with a recipe I often use for bubble bread and substituted savory ingredients for the sweet. —Lori McLain, Denton, Texas

Southwestern Spaghetti

Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. —Beth Coffee, Hartford City, Indiana

Beef & Pepper Skillet

I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them healthier—and downright good! —Jenny Dubinsky, Inwood, West Virginia

Traditional Funnel Cakes

When I was in high school, I made these funnel cakes every Sunday after church for my family. They are crisp and tender, just like the kind we always ate at the state fair. —Susan Tingley, Portland, Oregon

Spanish Rice Dinner

Spanish Rice Dinner has been a family favorite since I discovered it in our church cookbook. I always have the ingredients on hand, and it reheats very well in the microwave. —Jeri Dobrowski, Beach, North Dakota.

Apples 'n' Cream Pancake

This cozy recipe is delicious for breakfast or brunch. I usually make a double batch because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples—they make this a true midwestern meal. —Ruth Schafer, Defiance, Ohio

Chili Beef Noodle Skillet

A friend gave me this recipe. My husband likes the hearty blend of beef, onion and tomatoes. I like it because I can get it to the table so quickly. —Deborah Elliott, Ridge Spring, South Carolina

Enchilada Chicken

We enjoy southwestern flavors and this six-ingredient recipe never gets boring. The chicken sizzles in the skillet before getting baked and comes out tender and juicy every time. —Nancy Sousley, Lafayette, Indiana

Saucy Beef with Broccoli

When I'm looking for a fast entree, I turn to this beef and broccoli stir-fry. It features a tantalizing sauce made with garlic and ginger. —Rosa Evans, Odessa, Missouri

Confetti Kielbasa Skillet

Here's one of my husband's favorite dishes. When it's in season, substitute fresh corn for frozen. Add a dash of cayenne pepper if you like a little heat. —Sheila Gomez, Shawnee, Kansas

Skillet-Roasted Lemon Chicken with Potatoes

This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania

Peach Praline Upside-Down Cake

This cake is filled with fresh peaches, roasted Saigon cinnamon, roasted ground ginger and toasted pecans – and that makes it different. — Jeanette Nelson, Sophia, West Virginia

Easy Beef Taco Skillet

Busy day? Save time and money with this stovetop supper the whole family will love. It calls for handy convenience products, so it can be on the table in minutes. —Kelly Roder, Fairfax, Virginia

Basil-Butter Steaks with Roasted Potatoes

A few ingredients and 30 minutes are all you'll need for this incredibly satisfying meal. A simple basil butter gives these steaks a very special taste. —Taste of Home Test Kitchen

Cheese & Mushroom Skillet Pizza

This Italian skillet toss is an awesome way to use up extra spaghetti sauce at the end of the week. It fits right in on Friday pizza night. —Clare Butler, Little Elm, Texas

Fudge Brownie Pie

Here's a fun and festive way to serve brownies. Family and friends will love topping their pieces with whipped cream and strawberries. —Johnnie McLeod, Bastrop, Louisiana

Blackened Halibut

Try serving this spicy halibut recipe with garlic mashed potatoes, hot, crusty bread and a crisp salad to lure in your crew. After trying a few halibut recipes, this one is my family's favorite. —Brenda Williams, Santa Maria, California

Milk Cake

This is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia

Lemon-Pepper Tilapia with Mushrooms

My husband and I are trying to add more fish and healthy entrees to our diet and this one makes it easy. It comes together in less than 30 minutes, so it's perfect for hectic weeknights. —Donna McDonald, Lake Elsinore, California

Cran-Apple Cobbler

My cranberry-packed cobbler is the crowning glory of many of our late fall and winter meals. My family isn't big on pies, so this favorite is preferred at our Thanksgiving and Christmas celebrations. The aroma of cinnamon and fruit is irresistible. —Jo Ann Sheehan, Ruther Glen, Virginia

Gram's Fried Chicken

As a boy, I wolfed down my grandmother's fried chicken. I never knew how she made it, but my recipe using potato flakes is crispy close. —David Nelson, Lincolnton, North Carolina

Blackened Catfish with Mango Avocado Salsa

A delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! —Laura Fisher, Westfield, Massachusetts

Banana Skillet Upside-Down Cake

My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee

how to clean rust from a cast iron skillet

Source: https://www.tasteofhome.com/article/the-easy-way-to-restore-a-rusted-cast-iron-skillet/

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