Rust on the Cast Iron Pan? No Problem – Rescue It in 4 Steps

Cast iron pans are true all-rounders. But sometimes rust spots appear – whether from an unprotected storage spot or forgetting to dry after washing. The good news: rust is not a death sentence for your pan. With a few simple steps, it will be ready to use again within a few hours.

In the video, we show you step by step how it works.

Step 1: Scrub the rust

Take a metal sponge or steel wool and scrub the rust spots thoroughly. Work in circular motions with some pressure – the rust comes off more easily than it looks. Don't be afraid to scrub hard: cast iron is tougher than its reputation suggests.

Step 2: Rinse and dry

Rinse the pan thoroughly with warm water to remove all residue. Then immediately dry completely with a kitchen towel – any remaining moisture will cause rust again. Even better: briefly place the pan on the warm stove to evaporate the last traces of water.

Step 3: Oil

Apply a small amount of neutral oil (e.g. rapeseed or linseed oil) to the pan and spread it thinly with a paper towel over the entire inner surface – including the rim and the outside. The layer should be very thin: too much oil becomes sticky when heated.

Step 4: Season in the oven

Place the pan opening-side down in the preheated oven at 230 °C and let it season for one hour. Place a baking tray or aluminium foil on the lower rack to catch any dripping oil. After one hour, switch off the oven and let the pan cool inside.

The result

After this process, your cast iron pan has a new protective layer – the so-called patina – and is ready for use again. Over time, this layer gets stronger with each use and your pan will be better than ever.

Care tip: Never wash cast iron in the dishwasher and always dry it immediately after every wash. A quick oiling after cleaning considerably extends its lifespan.