Remove rust from cast iron pans by scrubbing with a nylon scrubber, washing in hot, soapy water, rinsing and reseasoning the pan. Store the pans with inexpensive paper plates stacked between them to absorb moisture and prevent rust in the future.
- Scrub using a nylon scrubber
The nonmetallic scrubber is normally enough to remove most rust. For stubborn rust, switch to fine steel wool or abrasive soap pads to scrub away the stains.
- Wash in hot dishwater
Dip the pan in the hot water and wash to remove any rust particles and the remains from the soap pads.
- Rinse the soap away
Rinse the pan in hot water and use a towel to dry it.
- Season the pan
Coat all surfaces of the pan with unsalted shortening. Invert the pan and place it on a foil-covered cookie sheet. Place the cookie sheet and cast iron pan in an oven preheated to 350 degrees Fahrenheit and bake for an hour. Turn off the heat and allow the oven and its contents to cool. Remove the pan from the oven and wipe away any excess shortening.
- Prevent rust in the future
Avoid soaking cast iron and dry pans thoroughly before storing them. Place a paper plate between pans to absorb water when stacking them for storage.