How to Fix Common Cast Iron Concerns
Even if your seasoned cast iron cookware has gotten a little worse for wear, you can easily fix it. Here's how to handle the most common issues:
Rust
The Cause:
Rust forms when cast iron is exposed to moisture for extended periods. It can happen if the pan is soaked, placed in the dishwasher, air-dried, or stored in a humid environment.
The Fix:
Follow these steps to restore your cast iron dutch oven or pan.
🔨 Step 1: Scour
Scour the pan with warm, soapy water and a scouring pad. Rinse and dry thoroughly.
🛢️ Step 2: Oil
- Apply a very thin layer of cooking oil (inside, outside, and handle).
- Avoid using too much—over-oiling can cause a sticky surface.
🔥 Step 3: Bake
- Place the cookware upside down on the top oven rack.
- Put a sheet of foil or a tray on the bottom rack to catch any drips.
- Bake at 450–500°F (230–260°C) for 1 hour.
- Let cool in the oven. Repeat if needed to restore a smooth, black patina.
Sticking
The Cause:
Food sticks when the pan isn't fully seasoned or not enough oil is used. This is common with new cookware.
The Fix:
Before cooking, preheat the pan and add a teaspoon of oil. After cooking, scrape off residue, wash by hand, dry thoroughly, and apply a light coat of oil.
Flaking
The Cause:
If the seasoning hasn’t bonded well to the metal, you may see black flakes. This is harmless and happens more with newer pans.
The Fix:
Lightly scour the surface to remove loose flakes. Then re-season the pan by applying a thin layer of oil and baking upside down for 1 hour at 450–500°F.
Stuck-On Food
The Cause:
Food or sauces can burn onto the surface if overheated or left cooking too long.
The Fix:
Scrape with a pan scraper. For stubborn spots, simmer water in the pan for 3–5 minutes, let cool, then scrape. Dry thoroughly and re-oil.
Black Residue
The Cause:
This can be seasoning flaking off when cooking liquids or acidic foods like tomatoes. It’s safe and will lessen over time.
The Fix:
Continue regular use and seasoning care. The residue will fade as the seasoning improves.
Sticky Surface
The Cause:
Using too much oil during seasoning can cause a sticky layer to form.
The Fix:
Place the pan upside down in a 450–500°F oven for 1 hour. Allow to cool and repeat if stickiness persists.
Odors
The Cause:
Cooking pungent foods or not properly cleaning before storing can cause lingering smells.
The Fix:
Bake your pan at 400°F for 15 minutes to neutralize odors.
Alternatively, sprinkle a layer of table salt on the cooking surface, leave it overnight, then rinse in the morning.
If odors persist, scour and re-season your cookware.
