Rust – Advice for Steel and Iron Bakeware

Iron, and it’s alloy – steel, will rust when in contact with water and oxygen. When rusting occurs, a reddish by-product (iron oxide) forms on the surface layer.

Preventing Rust

To stop rust from forming on your steel and cast-iron bakeware, we need to protect it from water and oxygen. In short, we coat it.

Oil is a natural water repellent. For this reason, it’s applied to steel surfaces. This is a process known as ‘seasoning’. Oil can be baked into steel and the process repeated to build up multiple layers.

Why do we want stop rust?

• The red iron oxide pigment can discolour our baked creations.
• Avoid corrosion of the iron or steel.
• Preserve the form of the base metal.
• Support a smooth, none-abrasive surfaces.