So, how to get rid of that nasty rust on your cast-iron? Whether you're at your bug out cabin and are stuck with only a few old pans or you're bugging out and need to clean up your pan in a hurry, there are a few things you can try. It's just important to make sure you have the right supplies so that when the time comes, you can clean your skillet properly! Try these steps below!
The Vinegar Soak
Mix basic white vinegar with water in equal parts and submerge your pan in it. Use a bucket or plug the sink for really big pans; the entire skillet should be covered with the vinegar mixture. You can soak it for up to eight hours, but it might be done in just one. The vinegar will dissolve the rust, but once that’s gone, the vinegar will go to town on the original cast surface of the pan.The Scrub
Use a mild detergent and warm water so it dries quicker, and clean away any lingering rust with a mildly abrasive sponge. A green scrub pad or steel wool are good options. Dry it immediately with a towel so it doesn’t rust again. Whitehead likes to ensure the pan is totally dry by popping it in an oven set to warm.The Re-Seasoning
Preheat the oven to 350˚ and set a large piece of aluminum foil on the bottom rack. Rub a neutral oil with a high smoke point, like vegetable oil, all over the entire pan—inside and out. Then, set the pan upside-down over the foil to catch any drips. Let it bake in the oven for an hour, then cool for at least 45 minutes before using. Every time you use your pan, wipe it down with another layer of oil.The Storage
How you cook with and clean your pan is important—and so is how you store it. First, make certain that the pan is totally dry and wiped down with oil after each use. Keep it in a cool, dry location with low humidity.
Remember, a rusty cast-iron is not hopeless! Soak it, scrub it, season, store. It's that simple! If your prepper friends need a little education on how to clean up their pans, now you can provide them with some advice. Who knows — when SHTF they may have one of these supplies you need so you can get scrubbing! For more tips on cleaning your cast-iron, check out Bon Apetit!
Featured Image via Bruce/Flickr
BS
Re season each time?
I was taught to use bacon grease steel wool and iron tools. Do you really want to use plastic?
The first time use soap and hot water, steel wool and scrub it to the white. If it’s a really old pan with a lots of gunk I have used a wire wheel. It’s not going to hurt it. Wash with soap and hot water afterwards.
Next step use really fatty bacon and fry it up in the pan on medium heat and let the grease build up. Use tongs to ensure you hit all the sides. Pull out the bacon save the fat. Rinse with hot water and yes use steel wool (really case stuff) to scrub out any sruck bits. Try not to rinse out the grease. Wipe it dry (you did it right if your wife complains if it looks greasy) put back on the stove wipe down with a generous amount of bacon fat. Heat up on low for about 5 minutes then wipe again and put in the oven to cool and dry.
I store my cast iron in the bottom stove. Yes it looks greasy and when I use it I preheat wipe with a paper towels add a bit of bacon grease and cook clean by rinsing with hot water and a light scrub. Dry and wipe down with grease heat and store.
As you build the seasoning layer up cleaning gets easier. Just remember that cast iron cooks better on lowere heat.
Cheryl Jennings Cox
I’m with this guy^ vinegar wash is a cool idea tho
James
I wish I could still lift them. Made the best sliced potatoes when fried in these pans