Using WD-40 Another way to remove rust from any metallic surface, not just a cast-iron stovetop, is to use WD-40. WD-40 Multi-Use Product protects items against rust and removes rust from them. Simply soak your cast iron stovetop for a short period of time and then scrub it with a wire brush.
Step 8: De Rust Cast Iron Tools
Probably the most practical application for WD-40 outside of being a lubricant is it's use to clean cast iron. Thoroughly coat the rusted area with WD-40 and let sit for about 5 minutes. Use a 100-120 grit sandpaper to gently scrub in small circles over the entire affected area.
If you are looking for the best rust remover for cast iron, the WD-40 Specialist Rust Remover Soak is a great choice. The patented water-based rust remover is formulated to penetrate deep into surfaces, effectively removing stubborn rust build-up and the stains that come along with it.
The black residue on a cast iron skillet isn't harmful; it's just a part of cooking with a cast iron pan. A black seasoned coating shouldn't rub off easily or affect the food, as it should form a useful non-stick surface for cooking. If residue starts to build up, however, this can affect your cooking.
Newly seasoned cast iron may have a brownish tint to it. It's not rust, it's just the initial patina baking in. It can take a few coats of seasoning and some use to get a black finish. Don't worry about the brownish colour - go right ahead and use the pan.
WD-40 can help remove rust from metals like iron, chrome, and stainless steel without further damaging the surface of the metal or removing the paint. The Multi-Use Product is great for loosening and removing excessive surface rust.
The vinegar solution will dissolve the rust, but once that's gone, it can penetrate further and start eating away at the original cast surface of the pan, the ultimate death sentence for your skillet.
Avoid using the dishwasher, soap, or steel wool, as these may strip the pan's seasoning. Scrub off stuck-on bits: To remove stuck-on food, scrub the pan with a paste of coarse kosher salt and water. Then rinse or wipe with a paper towel. Stubborn food residue may also be loosened by boiling water in the pan.
There are many different types of plastic, but there are two kinds that you should avoid using WD-40 on—polycarbonate and clear polystyrene plastic. Polycarbonate is a transparent plastic that is commonly used in greenhouses, and polystyrene is typically used for styrofoam and soft drink lids among other items.
It dries quickly, leave no residue and removes over 95% of common surface contaminants, making it the best at cleaning electrical contacts and for optimal performance of equipment.
Can I use steel wool or a metal scrubber to clean my cast iron pan? No! We recommend using a pan scraper or the Lodge Chainmail Scrubber to remove any stuck-on residue.
If cast iron is left in the sink to soak, put in the dishwasher, or allowed to air dry, it will rust. It can also happen when you store your cookware in moisture-prone environments, such as a cabinet near a dishwasher, an open cabinet in a humid location, or stored outside.
Using too much oil, anything more than about the size of a quarter will just build up and cause an oil slick on your pan. When it's time to season your cast iron skillet, you simply can't do this with a cold skillet. This will cause build up of that oil residue, and cause stickiness.
In a nutshell, this is how to clean your cast-iron skillet: Immediately after cooking, rinse in warm water, sprinkle with a bit of baking soda, and scrub gently with a nylon brush. The baking soda neutralizes any flavors and odors from what you've just cooked, and has anti-bacterial properties.
"You can't clean cast-iron the same way you clean stainless steel," kitchen expert and author of "Kitchen Matters," Pamela Salzman says. "It's very porous," Rach adds. "That flavor will stay in there and literally bake into the pan."
Always start with a cold cast iron heavy skillet. When bacon is added to a hot pan with no fat, the bacon caramelizes, which results in a sticky mess. The fat must slowly render off the bacon, creating a non-stick frying surface.
The black flakes peeling off a cast iron pan are typically bits of seasoning that didn't properly bond with the iron. These flakes are made of carbonized oils or fats. While the flakes are not dangerous, it's best to thoroughly scrub or strip the pan and re-season it two to three times to prevent further peeling.