How to Fix Common Cast Iron Concerns

Rust

A close-up image shows a heavily rusted cast iron skillet.

The Cause:

Rust forms when cast iron cookware is exposed to moisture for extended periods and is not harmful. This can happen if cast iron is left to soak in the sink, put in the dishwasher, allowed to air dry, or stored in moisture-prone environments like a cabinet near a dishwasher, an open cabinet in a humid location, or stored outdoors.

The Fix:

Follow these steps to restore your cast iron skillet:

1. Step 1: Scour

   Scour the surface with warm, soapy water and a metal scouring pad. Using the scouring pad and soap is acceptable as you are preparing to re-season the cookware. Rinse and hand dry thoroughly.

   If you have a Lodge Rust Eraser, use it to easily remove surface rust. This tool is made of rubber and silicon carbide, essentially sandpaper without the paper, bound into a solid brick for easy handling. After using the rust eraser, thoroughly remove all residual material and proceed with the restoration process.

2. Step 2: Oil

   Apply a very thin, even layer of cooking oil to the cookware, both inside and out. Applying too much oil can make your cookware sticky.

3. Step 3: Bake

   A digital oven display shows "450 PREHEAT".

   Place the cookware upside down on the top rack of the oven. Place aluminum foil on the bottom rack to catch any excess oil that may drip. Bake at 450-500 degrees Fahrenheit for one hour. Allow to cool and repeat as necessary to achieve the classic black patina.

Sticking

A close-up image shows the handle and edge of a cast iron pan with some texture.

The Cause:

Food may occasionally stick to cast iron cookware due to various reasons, such as insufficient fat or oil during cooking, cookware that is not well-seasoned, or new cookware that hasn't built up enough seasoning layers. For prevention tips, refer to a separate how-to guide.

The Fix:

Before cooking, add about a teaspoon of oil to your skillet and heat it gradually on the stovetop or in the oven to help reduce sticking. After cooking, let the cookware cool, then use a pan scraper to remove stuck-on food. Scrub with a nylon brush or non-scratch pad, hand dry, and apply a generous layer of oil, rubbing it onto the pan until evenly distributed.

Flaking

A close-up image shows a cast iron griddle with dark specks.

The Cause:

The seasoning on your pan may break down, leaving black specks, especially if the cookware is not well-seasoned. This is not harmful.

The Fix:

To remove loose flakes, lightly scour the cookware. Then, season it by rubbing the pan with a thin layer of oil, placing it upside down in the oven, and baking for one hour at 450-500 degrees Fahrenheit. Line the bottom rack of your oven with aluminum foil to catch excess oil. As seasoning builds over time, flaking will become minimal.

Stuck-On Food

A close-up image shows the interior of a cast iron pan with burnt food residue.

The Cause:

Food, marinades, and sauces can burn and stick to the surface if cast iron cookware is accidentally left on a heat source for too long.

The Fix:

Use a pan scraper to remove stuck-on food. If the problem persists, simmer a little water in the pan for 3-5 minutes, then use the scraper. Ensure the pan is dried thoroughly and a layer of oil is added afterward. If burned-on food remains, follow re-seasoning tips in the Rust section.

Black Residue

A close-up image shows the interior of a cast iron pan with dark, oily residue.

The Cause:

Residue can come from the seasoning of the cookware. It is not harmful and decreases with use. It may appear when cooking liquids, boiling water, using soap on newer cookware, or cooking acidic and alkaline foods like beans and tomatoes.

The Fix:

Continue to use and care for your cookware; you will see a reduction in black residue as the seasoning improves.

Sticky Surface

A close-up image shows the ribbed surface of a cast iron grill pan with a shiny, sticky appearance.

The Cause:

A sticky seasoning on your pan indicates excess oil buildup on the cookware.

The Fix:

To remedy stickiness, place the cookware upside down on the top rack of the oven and bake at 450-500 degrees Fahrenheit for one hour. Allow to cool and repeat if necessary.

Odors

A close-up image shows fish being cooked in a cast iron pan.

The Cause:

Lingering smells may be noticed when cooking fish or other pungent foods in cast iron, or if the cookware is not cleaned properly before storing.

The Fix:

To eliminate unwanted odors, bake your cast iron pan in the oven at 400 degrees Fahrenheit for 15 minutes. This method will not damage the seasoning. A traditional method involves sprinkling regular table salt on the cooking surface, leaving it overnight, and rinsing it off in the morning. This also eliminates lingering odors. If smells persist, scour and re-season the cookware.