SC - Rusting Dutch oven

[Gedney, Jeff]

Stefan li Rous writes:

> Naval jelly often does good at removing rust. As it is a caustic, you
> will want to make sure it is removed before cooking in the pot. But
> since
> if you don't remove it, it will continue to eat your pot you will
> want to do a good job of removing it anyway.
Putting these chemicals ever into a porous cooking vessel bothers me.

I think that the following technique is an effective cure for the
problem.
I have used it to rescue abandoned tagsale cast-iron skillets with good
success.
Heat the pan in an oven at 250 degrees for 2 hours to drive off any
residual moisture.
Let cool. 
Knock the worst of the rust off by scrubbing with steel wool soaked with
cooking oil (preferably peanut or canola). When the area seems smooth,
wipe with a paper towel to remove the rusty oil. Put some of the oil on
a heavy duty dishrag. Rub the affected area vigorously, until no more
red or brown comes up from the surface (use lots of oil, and
occasionally move to a clean portion of the rag).  
- -- you may need a couple of rags, if the rust is severe.  Now thoroughly
wipe the excess oil from the pan, and re-season the pan, as you would a
new pan.

You can skip the heating or steel wool steps if the rusting is not
severe. 

I have some pans which I have used for more than 15 years that I found
at a tag sale, completely brown with rust.  I have seen no sign of the
rust since.

Brandu

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