To season a rusty cast iron skillet, first scrub off all rust with a mixture of white vinegar and salt, or steel wool, then rinse and dry thoroughly; next, apply a very thin layer of cooking oil (like canola or vegetable) over the entire skillet, wipe off the excess until it looks dry, and bake upside down in a 450-500°F oven for an hour, repeating this oiling and baking process 3-4 times for a durable, non-stick finish.
Yes, a cast-iron pan can get rusty, but you can head that off at the pass by drying it thoroughly with a paper towel or a lint-free cloth once you have washed it, then rubbing in a light layer of cooking oil. To get rid of existing rust buildup, if it doesn't come off with a quick rinse, steel wool should do the trick.
Common cooking oils like olive oil will gradually produce seasoning, but won't be as effective as grapeseed oil. Canola, other vegetable oils, and shortening are a little better.
Short answer: Yes -- you can safely cook in a rusted cast-iron pan after restoring it. Light surface rust is cosmetic and removable; deep, pitted corrosion requires more work but can still be salvaged. Rust itself is not highly toxic, but it degrades seasoning and can affect food flavor and texture.
White vinegar is acidic and can help dissolve rust. It's especially useful for soaking larger areas of rust. When using vinegar, it's important to dilute it with water to prevent over-acidifying the cast iron. A 50/50 mixture of white vinegar and water is typically effective for rust removal.
Traditionally, lard was used to season cast iron, and while that is still okay, we do not recommend it unless you frequently use your cookware. If the cookware is stored for too long, lard and other animal-based fats can go rancid. Using flaxseed oil to season cast iron pans is a growing trend.
You can use olive oil to season cast iron, but you need to choose a high quality extra virgin olive oil, which should have a smoke point close to 400 degrees Fahrenheit.
Fight against rust with these WD-40 Brand Products
Products such as lubricants, rust removers, penetrants, and degreasers can all be used to help fight against rust and its ever-persistent wear. WD-40® EZ-REACH™ is ideal for light rust situations and it's 8-inch flexible straw can help get into hard-to-reach places.
Here are a few signs it's time to replace your cast iron cookware.
Preheat your oven to 450–500°F. Place aluminum foil on the bottom rack of the oven to catch any excess oil. Put your cookware upside down on the center rack. This helps prevent oil from pooling on the cooking surface.
4 foods that will ruin cast-iron cookware
Flaxseed Oil
Flaxseed oil is often recommended for the initial seasoning process. It polymerizes well, creating a strong, non-stick surface on your cast iron skillet. Just keep in mind that it's best used for seasoning rather than cooking due to its low smoke point.
You're going to have to give your skillet at least six coats of oil and baking to create a hardwearing non stick base. Basically, new cast iron needs some intense TLC for the first year or so of it's life.
Lodge began seasoning cast iron cookware in our foundries in 2002. In the final step before packaging, we spray a thin layer of soy-based vegetable oil onto traditional cast iron and carbon steel cookware and then bake in a large oven.
We've paired extra virgin olive oil with garlic for infused dips that scream authenticity, but save it for finishing touches to preserve those peppery notes. Avocado oil steals the show with a smoke point of 520°F refined—yes, the highest smoke point oil around. Unrefined sits at 480°F, still stellar for grilling.
You shouldn't cook eggs in a cast-iron skillet, especially if it's new or not well-seasoned, because they tend to stick badly, leading to messy cleanup and potential damage to the pan's seasoning. While a perfectly seasoned, older pan can cook eggs with proper low-heat technique, eggs are delicate and can easily pull off the polymerized fat layer, especially scrambled eggs or omelets, making a nonstick pan a better choice for this food.
Your cast-iron skillet can last forever if you care for it properly—and use it frequently. Do so, and you'll have a pan you can cook with for decades. Learn basic cast iron care, also how to get a vintage cast-iron skillet into working shape for cooking at the link below.
Using soap will not ruin your pan. It is totally fine on enameled cast iron, and on plain cast iron, too. It's not going to destroy your seasoning.