it, you might encounter rust. If the rust is just beginning to appear, scrub the piece with a scouring pad, sandpaper, steel wool or a rust eraser (available at your local hardware store) and rinse well. Once the rust has been removed, make sure you dry your cookware over a heat source to remove all the moisture. Do not let your cast iron cookware air-dry, as this can promote rust. Then, reseason your cookware.
Profile rust is rust seen and felt on the cookware. To remove this type of rust, use a very fine grade of steel wool or an abrasive soap pad to scrub the affected area. When the piece is scrubbed down to the raw cast iron, it should be reseasoned immediately. If you have put any water on the cookware, you should dry it over heat before reseasoning.
Rust covering the majority of the cast iron is considered severe. You might encounter this on an older piece that has been neglected. You have two options to refurbish this cookware.
First, purchase a metal brush that will fit on a hand drill. Attach the brush to the drill and use it to scrub away the rust. Then, season the pan immediately.
Second, you can soak the cookware in vinegar and water to remove the rust. Place the cookware in a large container and surround it with hay. Fill the container with enough water to cover the pan, adding 2 cups of cider vinegar for every gallon of water. Let the pan soak for about an hour. Then, check to see if the rust has been removed. If not, scrub the pan a little and let it soak for an additional hour. Repeat until all the rust has been removed—this may take 12 to 24 hours if your pan is extremely rusty. Then, scrub it with a scouring pad and rinse and season the pan.
More extreme measures will have to be taken to rid a cast iron pot or pan of severe rust damage.
Removing rancid oil
Without frequent use, the oil used for seasoning cast iron can become rancid and affect the taste of your food. To prevent this, do not reseason your pan before storage unless you know you will use it again shortly. If you find your oil has become rancid, you can remove it using the following process.
Put your cookware on a heat source and add 1 cup of vinegar and enough water to fill the pan. Boil the water and vinegar for about 30 minutes. As you boil the water and vinegar, you will see the oil start to pull out of the sides of the cookware. When this occurs, your pan is ready for use. Pour out the water and return the pan to the heat source to dry if you don’t plan to use it immediately. If you wish to begin cooking, spray the pan with some oil and you’re ready to start!
Boil a water and vinegar mixture in cast iron cookware for about half an hour to remove rancid oil.
Caring for Cast Iron
▪ Don’t put cold water into a hot pan (or hot water into a cold one)—it can crack.
▪ Never leave cast iron soaking in water—it may rust.
▪ Don’t wash cast iron cookware in the dishwasher unless you need to strip the pan to prepare it for the seasoning process.
▪ Cast iron holds heat, so use thick pot holders when handling pots and pans.
▪ Enamel-coated cast iron is not designed for outdoor cooking and requires some special care.
Types of Cast Iron Cookware
Dutch oven: A deep, thick-walled cooking pot with a tight-fitting lid.
Camp-style Dutch oven: Used primarily for cooking with a campfire.
Features: 3 short legs, flat lid with a vertical lip (to hold hot coals), sturdy cast iron handle on lid, strong wire handle attached at the sides (to lift or hang pot).
Kitchen-style Dutch oven: Used for cooking on a stovetop, in an oven, or on a grate or propane burner.
Features: Flat bottom, domed or rounded lid (it won’t hold coals), sturdy handle on lid and each side, optional wire handle (to lift or hang pot).
Buying tips: Though you can purchase many different sizes, a 10" and/or 12" Dutch oven (3" to 4" deep) will be most useful for general cooking. A 10" Dutch oven can be stacked on top of a larger one during cooking to share coals and space.
| COOKING WITH VARIOUS DUTCH OVEN SIZES | ||
| Diameter | Volume | Uses |
| 5" | 1 pint | Melt butter, make basting sauce, make individual desserts |
| 6" | 1 quart | Prepare small portions of recipes or sauces |
| 8" | 2 quarts | Prepare sauces, toppings or vegetables, warm leftovers |
| 10" | 4 quarts | Prepare a complete meal for two; prepare soups, corn bread, main dishes or side dishes |
| 10" | 5 quarts | Prepare main or side dishes |
| 12" | 6 quarts | Prepare main or side dishes |
| 12" | 8 quarts | Prepare whole chicken or roast, bread, or standing rib roast; prepare main or side dishes |
| 14" | 8 quarts | Prepare meals for larger groups, such as a roast with vegetables, large stews or cobblers |
| 14" | 10 quarts | Roast a small turkey or ham, bake a large batch of bread, prepare large meals or side dishes |
| 16" | 12 quarts | Use to double any recipes calling for a 12" oven, prepare large meals or side dishes |
To build a good nonstick patina on new cookware, cook foods with a high fat content the first few times you use it. For example, cooking bacon or sausage or frying chicken or donuts helps oil seep into the pores of cast iron.
Skillet: A heavy frying pan (1" to 3" deep), usually round, with or without a lid.
