How to Use Vinegar to Clean and Restore Rusty Cast Iron Cookware

Cast iron can't be beat when it comes to searing a steak, charring vegetables, or cooking over a campfire.  However, cast iron does have an Achilles heal: it can rust if not properly cared for.  Rusty cast iron can be cleaned by scrubbing with steel wool, and that's a great method if you happen to have arms like Popeye.  However, for us mere mortals who'd like to avoid muscle strain, here's a similar method that uses vinegar to speed the process.

Cleaning Rusty Cast Iron (Step 1): Soak in a Solution of Water and Vinegar

To start, fill your sink (or a food-safe bucket) with water. Add half a cup of white distilled vinegar and place your cast iron pan in the water, making sure the water covers it completely. Allow the pan to soak overnight. As it soaks, the vinegar with react with the rust, changing its chemical structure. Make sure not to leave the pan in the water more than 12 hours, or the vinegar will start to eat the iron itself.

Cleaning Rusty Cast Iron (Step 2): Scrub with a Copper Scrubby

Remove the pan from the vinegar-water and rinse. Then scrub the pan with a copper scrubby or steel-wool (make sure to use the kind without soap), rinsing every few minutes. You should see the rust coming off the pan. If you don't, soak for another hour or so, or until you see bubbles form on the rust spots.

Cleaning Rusty Cast Iron (Step 3): Coat Lightly With Shortening

Immediately after scrubbing, dry the pan with a paper towel (some of the black color will come off and you don't want to ruin your dishcloths). Then, use a paper towel or napkin to apply a light coat of shortening, as if you were greasing a cake pan.  Note: because of exposure to an acidic environment, your pan has actually become more prone to rusting, which is why you need to get a coating of fat on it right away. If you don't, the rust will be back in a matter of hours.

Cleaning Rusty Cast Iron (Step 4): Cure in a Low Oven

Place your pan in a cold oven, then set the oven to 300 degrees. Check after one hour, and pour out any accumulated grease. Then cook for another 1-3 hours, or until a shiny black surface has formed. Once your pan is cured, allow it to cool completely before using it or putting it away. Note: while many people recommend curing in a 500 degree oven, lower heat is actually better. Low heat allows the fat to slowly absorb into the iron, creating a slicker, more water-proof seal.

Step 5: Enjoy cooking with your newly cleaned Cast Iron Cookware.