Storing Cast Iron: Cold and/or Temp Fluctuations

[Mark Shuford]

Hi Gang! Quick question.

I'm remodeling my entire house and with my constantly increasing CI collection I'm not sure I'm going to be able to store my iron in the kitchen - at least not all of it anyway. Until recently, I've been able to keep my things in the lower cabinets but we've spent a fortune on new cabinets and you kind of get concerned about the weight, etc. I have a closed in porch that has a storage closet that would be perfect, but it's only insulated, not heated. My basement is old and damp and not an option. In the winter, temps in western North Carolina can be fairly cold. January and February can reach the teens. Would it be safe to keep the iron out there with really cold temps?  I realize it's iron but just wanted to make sure extreme cold or temperature fluctuations won't be an issue.

Thanks!
Mark

[Mark Shuford]

By the way, I did try to do a search on this first...  ;)

[Mark R. Smith]

The temperature fluctuation is less than when you take a piece of cast iron out of your cabinets and heat it on the stove to cook in it. Should not be a problem the main thing is moisture control.

[Cheryl Watson]

I believe it will be a problem.

The temperature fluctuations cause condensate to form on the Cast Iron, and will cause oxidation (rusting) to occur.

I have several stacks in my unheated garage that I had restored 6 1/2 years ago which I need to 'redo' as they have now formed new rust.

I have also noted further deterioration in pieces that have been patiently waiting.  The past two weeks are an example of wide swings in temps, sometimes overnight.  (80° one day, 31° 36 hours later.... :( :(  )

[Mark Shuford]

Mark & Cheryl,
Thanks for your input. I've spent so much doggone time stripping/restoring and re-seasoning so much of it I would hate to have to start over.  I season each piece a minimum of 3 times and that gets to be time consuming.  I guess I'll have to save some space in my new walk-in closet and put in some heavy duty shelving. My cast iron is more important than my clothes anyway. ;D

[Tommy Harris]

Another thing to look into may be a dehumidifier rod like the ones used in gun safes.   IT should be able to keep a cabinet warm enough and moisture down enough to hopefully prevent any problems.   

[Jeff Friend]

Mark,

If you have done a good job seasoning your cast iron pieces, you should be able to store them outside in a dry shed with no problems.  You might see a small spot or two of rust on a stack of skillets, but it shouldn't be the type of rust that causes pitting.  I have many pieces that have been stored in an unheated shed for years and I have never had any trouble.  The shed has good air circulation and I have not seen condensation on anything that is out there.  That's not to say it won't happen, but I have not had a problem here in South Carolina.

If you want to do something to keep the skillets really dry and rust-free, you might try this.

1.  Go to Walmart and get a Rubbermaid tub that will hold everything you want to store.  Also buy a bag of silica gel kitty litter crystals, like Fresh Step Premium.  Don't get the clay-type litter.  Make sure it is the silica gel crystal type.  And get a bottle of mineral oil from the pharmacy, if you don't already have one.
2.  Coat your cast iron with a thin film of the mineral oil for a little extra protection.  Don't worry - it's food grade.
3.  Put a trash bag in the tub.  Use a thick, high quality bag that won't tear, like a leaf bag.
4.  Stack your skillets in the bag starting with the biggest.  Put a couple of sheets of newspaper between each skillet.
5.  Get an old pillowcase and dump the silica gel into the pillowcase and tie it closed.  Put the filled pillowcase in the plastic bag with the skillets.
6.  Tie the plastic bag closed and put the lid on the Rubbermaid container.  You're done.

Your prized collection of cast iron cookware is now sitting in a dessicator where the dew point will be well below zero F, and probably closer to -50F.  When your remodeling project is complete and you are ready to get your skillets back in use, you can wash the mineral oil off with Dawn and warm water.

You could also use a special paper between each skillet that releases a nitrite-based corrosion inhibitor.  The "VCI" or volatile corrosion inhibitor paper can be obtained from Uline.  See https://www.uline.com/BL_263/VCI-Industrial-Paper-Sheets

The Safety Dat Sheet suggests that the material is non-toxic and states that "there is no evidence of adverse effects by swallowing, skin adsorption, inhalation, skin contact, or eye contact."  You would still need to wrap the skillets in a plastic bag so the rust inhibitor stays with the iron.

Good luck!

Jeff

[Mark Shuford]

Jeff,
Thanks so much for the very detailed instructions. My iron is seasoned well. I may do a test run with a couple of my less valued pieces and keep a close eye on them to see what happens. There is good air circulation out there so I might get lucky and don't have to worry about.  I try to keep all my cast iron in the rotation, but I will certainly give your recommendations a go if I see there is a rusting problem with standard storage.  I'm a cigar guy too, so I'll probably put my best hygrometer out there and record some results over a week or so just to see what the rH fluctuations are.

I'll figure it out or it will stay inside. Here I am worrying about this sort of thing when I should worry more about my wife putting half-dried Tupperware on top of my skillets without my knowledge and creating rust spots. I guess that's the price you pay for living in small temporary quarters and there is still a considerable learning curve with those around you.  :-/   

[Tommy Harris]

http://www.midwayusa.com/product/1138359695/goldenrod-dehumidifier-rod-with-detachable-plug-110v-gold

These work wonders