How to Clean Rusted Cast Iron Pots & Lids

Scour and Clean

1). Scour rusty cast iron pots and lids with a steel wool pad. Scrub all the rust entirely from the surface. How much time this takes depends on how much rust is present.
2). Clean the cast iron cookware items with a very mild dish soap and warm water. Do not place cast iron objects in a dishwasher.
3). Rinse the cookware of any soap and thoroughly dry the pots and lids, preferably with paper towels to wick away as much moisture as possible. While not all cooks agree with using soap on cast iron, What's Cooking America suggests it to avoid rancid oil accumulation.
4). Heat the skillet on the burner for a minute or two until the pots and lids are bone dry. You may need to turn the lids to dry both the tops and bottoms.
5). While the pans and lids are still hot and on the burners, rub a thin coat of neutral food-grade oil--such as a vegetable oil, coconut oil or butter, shortening or lard--on them with a paper towel or cotton cloth. Leave the pots and lids on the burner for a minute or two.
6). Remove the pots and lids from the burners and wipe off excess oil with a paper towel.

1). Rub a thin coat of neutral, food-grade oil on the pots and lids. Seasoning cast iron produces a nonstick surface and seals open pores and tiny jagged edges that may be present. It also helps prevent future rust, advises What's Cooking America.
2). Rub off excess oil with a paper towel or cotton cloth.
3). Place a sheet of aluminum foil on a baking rack in the oven and place the cast iron items upside down on the foil.
4). Bake cast iron cookware for 30 to 60 minutes at 500 degrees Fahrenheit.
5). Allow the pots and lids to cool. Repeat the process several times until cooking surfaces are smooth.
6). Store thoroughly dried cookware and their lids separately to avoid moisture accumulation, which can lead to rust. Place a paper towel or two on surfaces to help absorb any moisture.