Are there signs of rust on your steel pan? Don't panic! Not even if you find a rusty steel pan at your grandmother's house. This treasure can be saved. We'll show you how in 5 easy steps.
Rust is a natural reaction where iron reacts with moisture and oxygen. Rust can appear on steel if you forget to dry your pan thoroughly or it's left in a damp environment for an extended period. But the pan definitely doesn't belong in the bin.
Start by thoroughly washing the pan in hot, soapy water. Use a soft brush or sponge to remove any grease and surface dirt that can be washed off.
Fill a container large enough to hold the pan with a solution of water and vinegar in a 1:1 ratio. Submerge the pan in the solution and leave it there for approximately one hour. The vinegar will help dissolve the rust, and you should slowly start to see the original colour of the steel in some places.
After the vinegar bath, apply a paste of a little vinegar and baking soda to the rusted areas. A reaction will occur, further loosening the rust and other impurities. Gently scrub with a wire wool pad inside and out until all traces of rust and dirt are gone.
Then rinse the pan thoroughly and dry it – you can achieve a perfectly dry surface by drying it in a hot oven. If even a drop of water remains under the oil that you will be applying to the pan in the next step, it will cause further rusting.
Now comes the real magic. Apply a little fat or oil to the pan – preferably vegetable oil. Use a paper towel or cloth to spread it thoroughly over the entire surface, including the outside and handle if it's also made of steel. The layer of fat needs to be really thin to create a protective film.
Seasoning on the hob
Place the pan on the hob and heat it over a medium heat (you need to reach the smoke point of the oil – for example, rapeseed oil has it at around 240°C). The oil will start to smoke, and this process will create the desired protective layer. Once the oil stops smoking, let the pan cool down thoroughly.
Seasoning in the oven
Preheat the oven to at least 200°C and place the oiled pan inside. You can place a baking tray or foil underneath it in case any excess oil drips from the pan. Heat the pan in the oven for at least an hour and then let it cool down slowly in the oven.
Notice that the pan has regained its typical dark colour and subtle sheen.
If you want the surface of the pan to be truly perfect and durable, repeat the oiling and heating step twice more. Each layer will strengthen the pan's protection.
