Cookware

Cast Iron

Help Cast iron pros, Cleaned pans of rust and now is full of rust.

Share:

Cookware 10

Help Cast iron pros, Cleaned pans of rust and now is full of rust.

Sypndranks | Mar 26, 2014 10:12 PM

well, I got a 6 piece set of unmarked made in USA smooth cast iron pans from a garage sell for $10 they had rust on them.

So I fired up the ol fireplace, stuck them underneath the wood rack for the burning embers to fall into to burn off the gunk and rust, then rinsed them off, dried, then let them soak in a bath of vinegar and checked every 10 minutes, to pull out and scrub with a SOS pad to remove the rust then risned off with water, stuck in the preheated oven at 400 degrees. And by the time I pulled them out they literally, had 100% more rust than before I cleaned them off.

Should I next time, take them from the vinegar bath straight to the oven? I noticed when I didn't rinse them off with tap water they didn't re rust. They only left "Black/grey" gunk on a paper towel when I dried them off. So I then used coarse salt, and oil to try to get the rust off, which worked, but to no avail every wipe with a clean towel came out BLACK!

Was debating on just using 220 grit sandpaper to sand off the surface rust that comes after washing and rinsing? They are grey/silver like they just came from the factory but water literally caused them to turn to rust in a blink of an eye.

Or Should I just wipe off as much of the surface rust as possible before tossing on a thin coat of oil and season them? not sure if Rust is a good thing to eat.

Kind of just made me feel bad about wasting a lot of firewood, and time to have them turn out so rusty after cleaning that even when the rust was wiped off, a paper towel still turned BLACK from rubbing the pans.

first set on non "Lodge" pans that came pre "seasoned" I mean these did come pre-seasoned, but with RUUST :P From the site http://www.castironcollector.com/unma... they seem to be unmarked Griswold, and wagners.

I googled that oxidation seems to make them rust fast when cleaned to the bare metal, but this freaks me out since I never had to deal with it before.

-thanks, figured I'd ask here since lots of people seem to be smart on cast iron pans.

If they keep beign a pain, gonna just take those to goodwill and just keep using my lodges that come pre ready to roll. But people on here made me want to try the "classic" cast iron pans.

Want to stay up to date with this post?

Feedback