This guide is divided into two parts. In part one, we'll focus on removing the rust from your carbon steel skillet. In part two, we'll show you how to season it again to provide protection against future rusting.
Active Time20 minutesmins
Total Time20 minutesmins
Author: Dim Nikov
Equipment
Steel wool
Kitchen scrubber or scrub sponge
Materials
Dish soap
Distilled white vinegar
Instructions
Removing the Rust
Scrub the rust off of your carbon steel pan with soapy water and a steel wool pad. Don't rush, take your time, and try to get rid of as much of the rust as you can.
Put the pan on the stovetop and fill it halfway with a mixture of equal parts distilled white vinegar and tap water. Let the solution come to a boil and allow it to simmer for 1½ to 3 minutes. The longer you let it boil, the better (just don't let it evaporate and boil dry).
Take the pan off the heat and wait until it cools down to a safe temperature. Once it's no longer too hot to touch, give it another scrub using soapy water and a kitchen scrubber or the rough side of a soft sponge. Afterward, dry it off by patting it with a few paper towels.
Seasoning the Pan
Put the pan back on the burner and heat it over medium heat for about 4 to 5 minutes, then remove it from the heat and wait for it to cool down. This will help evaporate any remaining moisture from the cleaning.
Once the pan has cooled down, place it back on the burner. Take a makeup pad, paper towel, or lint-free cloth and apply a very thin layer of cooking oil on the surface. Rub the oil all over the pan until it looks shiny and evenly coated.
Turn on the range hood to the highest setting and open your windows because it might get smoky. Heat the pan over medium-high heat for about 5 minutes. As the oil starts to smoke, the surface of the pan will turn golden, indicating that you've seasoned it correctly.