HOME > Chowhound > Cookware >

Discussion

Cast Iron Grills Rusting After Ever Use?

  • 12
  • Share

Please tell me this isn't the case and that I simply haven't treated it correctly?

Used it once, washed it, put it away, only to see it rusted the next day. Same thing happened a day after: used, washed, rusted. Will this happen every single time?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Are you thoroughly drying it, with heat, before putting it away? I do one of two methods depending on what's convenient. I either dry my cast iron on a burner on the stove and use a very thin layer of lard once it's dry, or I put them in the oven at 300 for a few minutes until dry and then wipe on a little lard and leave them to cool before putting away. No rust issues.

    1. Did you put it in the dishwasher?

      1. If any of my cast iron (like skillets or griddles) can't be cleaned by simply wiping out with paper towels, I use cheap-o salt and a scrubber. Then I put back on burner and get it pretty HOT before another dab of bacon grease... what my grandmother always used. Excess is wiped up with paper towel... don't forget to hit the outside, too.

        1. It takes time to build up the desired carbon seasoning. Until that happens after washing your pan dry it on a stove burner and lubricate your pan with a little oil on a paper towel. This should prevent rust.

          1 Reply
          1. re: zackly

            +1

          2. I assume this pan is new...that being the case, you should not be "washing" it. Once seasoned it isn't the end of the world to use soap on it, but for now you should only be "cleaning" it (without soap). My grill pan is seasoned and I only ever use a stainless scrubber to remove the crud after cooking.

            Until your pan is seasoned just scrub clean with whatever it takes to remove the crud (as stated above I use a stainless pad), rinse, dry with a paper towel (you could even heat the pan to dry it, but that isn't necessary), and wipe it with enough oil to shine it up. The oil will prevent the rust you are currently experiencing.

            After you cook on the pan for a while it will season itself...so no worries there.

            1. Iron will rust from the moisture in the air. This is generically called 'flash rust'. Your pans are either too clean or not completely seasoned yet. The advice given above is good. For the first few or dozen times, after you wash them, give them a wipe with some oil on a paper towel. Don't know your dietary habits but cooking bacon is a good way to season cast iron.

              1. Thanks, guys. I guess the issue, as most of you have stated, was that I wasn't drying it properly before storing. Lesson learned!

                Now how concerned should I be with cooking on a grill that hasn't had all traces of rust properly removed? I mean I cleaned it pretty well, but say I missed a spot or two - what then? Serious health risk? Or nothing to worry about?

                Also, after it's been properly seasoned (having washed, heated, dried, then oiled after each use, for the first 10 or so times), do you guys just clean it with water and a hard-bristled brush from then on? Or do you still season it from time to time or maybe even after every use?

                1 Reply
                1. re: SpencerTracy

                  Depends. If I sear a steak at super high temp, some of the seasoning may come off. Scrub, dry, reseason. For the most part, I just use the hard brush and some hot water and reapply some oil.

                2. Once properly seasoned they don't rust and are pretty much non-stick. I use my CI a lot & generally they just go in the sink with a little soapy water for clean-up. Air-dry on the counter - no muss no fuss, no special treatment. If, for some odd reason they sit unused for a long time - a couple months say, then I might give them a wipe with oil.

                  1. After proper initial seasoning, proper maintenance is needed.

                    All that should be needed for clean up is hot water and a nylon scrubber. Maybe a plastic scraper.

                    After cooking, let pan cool. Wash with hot water and nylon brush. Rinse with hot water. Final rinse with cold cold water to prevent flash rusting. Towel dry. Place pan on medium heat for one minute. Wipe thin coat of Crisco shortening on top and bottom. Heat to almost smoking. Let cool. Store.

                    1 Reply
                    1. re: Muddirtt

                      Easier: put in oven on clean cycle, then season it.