This process can take as little as an hour or up to eight hours frequent check-ins are important to ensure your skillet doesn’t soak for longer than necessary. Check the pan every 15 minutes or so and remove it from the solution once the rust easily flakes away. Make sure the entire pan is submerged in the mixture, handle included. Mix equal parts water and distilled white vinegar and add it to a container that will fit your rusty cast-iron skillet, such as a bucket or a deep foil pan. If you’re a *seasoned* cast-iron user who knows that submerging in liquid is a major no-no, this may shock you, but don’t worry-you’ll re-season your skillet before you cook with it again. For more serious cases, start with a vinegar soak. If you’re dealing with minor surface rust, you can probably skip this step, opting instead to use a scouring pad or kitchen towel to rub about ⅓ cup kosher salt into the surface of the pan until the spots of rust have been removed. Soak your cast iron in vinegar (or don’t). Once your pan is rust-free, be sure to get in the habit of properly cleaning and seasoning your cast iron so that we never have to go through this again. A few steps might seem counterintuitive, but the goal here is to remove the layers of seasoning entirely, eliminating the rust so that you can start over with a fresh, even surface. Fortunately, there is an answer for how to get rust off cast iron, so don’t throw it out. Cast-iron cookware is meant to last a lifetime, so even if you picked up a far-gone skillet or Dutch oven at a tag sale, it is possible to restore it to peak form. So you haven’t been seasoning your cast-iron pan-or worse, let it sit in a wet sink-and now it’s plagued with rust.
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