How to Remove Rust from Cast Iron
Years ago when my mother passed away, my sister and I began the task of cleaning out her house. Among the pots and pans was a rusted cast iron cornbread stick pan. Memories of cornbread sticks flooded my mind and that pan went home with me–that cast iron pan that now needs rust removal. After it went home with me, I never seemed to seek or find the answer to how to remove rust from cast iron.
That pan became stored among the unloved ones on the shelves moved to the garage. It was waiting for the solution of how to remove the rust from that cast iron.
Years passed.
More forlorn the pan looked.
No cornbread sticks could be made with this dirty, rust coated cast iron pan. Nope.
Each time my husband asked if we could toss it, the answer was a resounding –“NO”.
I’m so glad I waited, because on that recent trip to Dollywood, we passed by a Lodge Factory Store.
During the conversation with the guy who stocks and does inventory came out of my mouth—
How can I restore a rusted cast iron cornbread stick pan?
He smiled and told me he had the answer.
Why had I not asked this question from someone at South Pittsburgh factory outlet before? You see, if you haven’t been there before, you have truly missed out. Just stop if you are in the neighborhood. It is an automatic stop on the way to visit our son and family in Georgia…but, let’s continue with the solution.
So, what’s the solution you are asking?
Drumroll, please for the rust removal answer!
Coke. You read right. A 2 liter bottle of regular coke in a container large enough to cover the pan. Just drop the pan in the dish and cover with coca cola.
Now, the guy whispered to me in the back of the room…”those ladies will tell you to leave it for 30 minutes; but, I’m telling you to leave it overnight”…and then he shocked me with the finishing bit. He then said, wait for it, “wash it in warm water with Dawn to remove the rest of the rust”.
What?!!! Cardinal sin is washing cast iron in detergent.
Everyone knows that, right? Baking soda is the only cleaner that has ever graced any of my cast iron pans.
Well…he proceeded to whisper again…”those ladies up front won’t tell you to do this–but, I’m telling you that is what works. Then just make sure that you re-season it well with heat and oil to preserve it and bring it back to life”.
At this point, for some reason I trusted this guy who proved that he loved Lodge Cast Iron as much as I did AND understood the need for saving and rescuing my Mama’s rusted cast iron cornbread stick pan.
So…here goes!
Place that rusted cast iron in a pan large enough to hold and cover with coca cola.
Then leave it overnight.
The corn stick pan truly is a tricky one because of all of those indentions to make it look like corn–I was just trusting the process at this point.
Wash, rinse and season like the directions I am sharing and you will be amazed at the results.
Restoring Rusted Cast Iron
Equipment
- 1 container large enough to add rusted cast iron and immerse it in liquid.
- 1 steel wool or Lodge Rust eraser
- 1 oven to season the pan after cleaning
Materials
- 1 2 liter Coca Cola drink
- Dawn dish washing liquid
- vegetable oil or olive oil for seasoning
- aluminum foil
Instructions
- Place the rusted cast iron pan into a container large enough to cover with coke.
- Pour coca cola over the pan until immersed.
- Leave the pan in the coke overnight.
- Remove the pan and wash in hot water with Dawn dish washing liquid to remove remaining rust.
- Rinse and dry with a cloth or lint free paper towel.
- Season pan once again by coating completely with a very light layer of oil- not enough to drip or run when placing upside down. **Since this was a corn stick pan, I made sure that I added oil to each well, brushed it with a silicone brush and then turned it over and drained the excess before baking process. Make sure that you have a light coat…heavier coats will create a gumminess to your seasoning.
- Preheat oven to 450°.
- Cover the bottom shelf of your oven with a piece of aluminum foil.
- Place the cast iron upside down directly onto the baking rack in the oven and bake for one hour.
- If the pan comes out a bit gummy, you may have used a bit much oil. Place back into the oven for another hour until the stickiness is gone.
- Turn the oven off and let the cast iron cool completely in the oven.
- Once its seasoned, it's ready to use again.
Notes
Restored cast iron back to its original glory and ready to be put back into use.
Now that the rust was removed from the cast iron…it’s time to work on a new recipe.
My mother probably just simply made the recipe on the back of the cornmeal mix container. Of course, she left no recipes.
I’ll be working on getting a great recipe to share with you soon.
In the meantime…
What began as a rusted cast iron cornbread stick pan…
…has been restored to use again.
Doesn’t it look amazing?
So worth the wait!
My first attempt…but, I’m still tweaking that recipe before I share it.
Who knows…I may buy the mix and follow the recipe on the back like my Mama!
Can I tell you something about cast iron?
When I was in college one of my courses for my home economics major was on equipment. The instructor told us to throw out all of our cast iron because it couldn’t be washed.
I shared that information with my mother….who ignored all that new found knowledge.
She knew better. Those high temperatures and occasional rinse of baking soda and seasoning were the reasons she knew that centuries of cooking with cast iron had proven my instructor was not to be trusted when it came to this opinion.
Thankful I learned this…AND kept the pan!
Do you need a NEW cornbread stick pan???
I can help you out!
As an LTK affiliate, I may earn a small commission if you shop with my shared links at NO extra cost to you…but, will help with costs of sharing more recipes and posts.
Hope you love making cornbread sticks for your family…it’s been a lost favorite being brought back to life and the table here.
By the way…if you have a great cornbread stick recipe…won’t you share it with me?!!
In the meantime, don’t mind me…I’ll just be trying more cornbread stick recipes to find my favorites. My husband is just fine with it!
14 Comments
Cindy Walker
Thank you for the insight to use Coca Cola. I also have a cast iron cornbread stick pan inherited from my mother-in-law. My mother taught me to always preheat oven to 450, wash your cast iron pans, rinse & while the pan is dripping wet place in the oven. Turn oven off, leave overnight & lightly oil before storing. It’s a sure promise my cast iron will out live me!
Leslie J Watkins
Thanks so very much for sharing this! My mother ALWAYS stored her cast iron frying pan in the oven…for me…I have a hard time remembering if I leave something in the oven and then preheating with it in it! ha! Often, I will set them on my stove and heat for a few minutes and then lightly oil before storing. Keeping them dry and oiled is truly the solution. Loved hearing the way you do it!
susan sikes
Thank you for sharing this! I have an old cast iron coffee grinder with rust in the crevices. I will definitely try this on it!
Leslie J Watkins
Hope it does well for you!
alda ellis
oh my goodness! I needed this so bad! I have my mother’s that I have not used, for I let it rust. Now that summer is here I was wishing I could use it. NOW I can!
Leslie J Watkins
Oh, I am so glad that you can use it! I was thrilled to find the fix for mine. My mother never wrote down recipes so I am trying to find the best recipe that we will love. Feel free to share one if you have a favorite cornbread stick recipe!
Mary+Anne+Russo
I have a pan that looks just like this! I’ve printed the directions and plan on trying this! Thanks for the tip!
Leslie J Watkins
I wondered how many of us had one of those pans! So happy to help…let me know how it works!
Tammy
Well, who knew right? Thank you for this tip.
Leslie J Watkins
You are so welcome. Thankful that I asked that Lodge employee!
Kim
My parents were born and raised in the south and cast iron pans/skillets etc have always been a staple. Who knew you could use coke? Thanks for sharing!
Leslie J Watkins
I know, right? I love that your parents were raised in the south..who knew!
JewelBOX
Here’s a great cornbread recipe… enjoy! 🙂
Ingredients
One 9-inch cast iron skillet or cornbread pan.
Dry Ingredients:
11/4 cups coarsely ground cornmeal
¾ cup all-purpose flour
1 tablespoon granulated
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
Wet Ingredients:
2 eggs, lightly beaten
1/3 cup whole milk
1 cup buttermilk
6 tablespoons unsalted butter, melted
2 tablespoons unsalted butter (to grease the pan)
Preheat the oven to 400F and place a 9-inch cast iron skillet (or cornbread pan) inside. Preheating the skillet creates a better “crust” on the bottom of the cornbread.
For the batter: In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. Whisk in the milk, buttermilk, eggs and melted butter.
Carefully remove the hot skillet (or cornbread pan) from the oven and coat the bottom with the 2 tablesppons of butter. Pour the batter into skillet and place it in the center of the oven.
Bake until the center is firm and a toothpick inserted into the center comes out clean, 20-25 minutes for a skillet, 12-17 minutes for a cornbread pan. Remove from oven and let cool for 10-15 minutes. Enjoy!
Leslie J Watkins
Saving! Thanks!