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Author Topic: Rust the size of a dime  (Read 1295 times)

Offline Joseph Durham

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Rust the size of a dime
« on: February 29, 2020, 12:10:36 AM »
So, in my garage I have, I believe, 8 camp Dutch Ovens. Tomorrow morning I am making a cinnamon roll, and always use one of them. I went and brought it into the house to warm up, and when I removed the lid, there was a small section, next to the rim, the size of a dime, of rust.

What would be the best way to remove this without having to do any damage to the seasoning that is already there?

Thanks everyone,

Joseph
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Offline Dwayne Henson

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Re: Rust the size of a dime
« Reply #1 on: February 29, 2020, 04:38:45 AM »
I'd clean that small spot with the scotch pad side of a dish cleaning sponge, then apply crisco to the spot to cover it and bake away.
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Offline Paul Beer

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Re: Rust the size of a dime
« Reply #2 on: February 29, 2020, 08:32:48 AM »
or maybe spam
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Offline Joseph Durham

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Re: Rust the size of a dime
« Reply #3 on: February 29, 2020, 09:17:23 AM »
Quote
I'd clean that small spot with the scotch pad side of a dish cleaning sponge, then apply crisco to the spot to cover it and bake away.
Thank you.
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Online Russell Ware

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Re: Rust the size of a dime
« Reply #4 on: February 29, 2020, 09:57:17 AM »
I would take a stainless steel wool pad and a small bowl of 50/50 diluted vinegar to clean away the rust. Then use your oil of choice on it and season it in the oven before using it for cooking.
I don't use green scrub pads at all.
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Offline Paul Beer

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Re: Rust the size of a dime
« Reply #5 on: February 29, 2020, 10:15:00 AM »
Well,cooking with rust has never killed anybody that I know of...LOL I guess it depends on how fussy you want to be...but vinegar and water is certainly the way to get rid of it...of course my attitude comes from cooking off of a chuck wagon and the ovens always seem to have a little rust on them and depending on how deep it is I just wipe it off and hit it with some oil...If we remember the old days before electrolysis showed up that 50/50 vinegar and water was the preferred way....Thank the stars for electrolysis ....takes everything...
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Offline Dwayne Henson

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Re: Rust the size of a dime
« Reply #6 on: February 29, 2020, 11:37:24 AM »
Morning Paul! What are the chances of you getting your Wagon to Hot Springs, AR for the convention? If you started now, you ought to make it in time![ch128513] it's  October 8-10th.

You mentioned Pam. Gotta ask, how do y'all get that stuff off once it's seasoned?  I have a piece from a friend and Pam was used for 20 Years and It's like the skillet is powder coated. Electro and lye ain't doing much.
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Experience hath shewn, that even under the best forms of government those entrusted with power have, in time, and by slow operations, perverted it into tyranny.
Thomas Jefferson

Offline Herman Gagne

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Re: Rust the size of a dime
« Reply #7 on: February 29, 2020, 02:55:40 PM »
Quote
I don't use green scrub pads at all.
I fully agree with not using scothbrite pads and the likes; if you scrub a little too hard, it will take the black finish, and leave grey spots all over the scrubbed areas; SOS pads are the best.
« Last Edit: March 01, 2020, 02:07:16 PM by lillyc »
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Offline Paul Beer

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Re: Rust the size of a dime
« Reply #8 on: February 29, 2020, 07:24:29 PM »
Dwayne, My Waggon is not designed to go east...only west...and plus me and the horses are too old and tired...Them Arkies ought have one around somewhere...I have never had a problem removing pam when getting ready to season...It is strange that elctro and lye aren't doing it...Maybe it's not pam that's the coating...or it's not coating at all but some kinda patina in the iron..just guessing...That elecro removes even paint so is strange...
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Offline Joseph Durham

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Re: Rust the size of a dime
« Reply #9 on: March 01, 2020, 11:58:07 PM »
Well, with light scrubbing I have very good luck and was able to remove the small spot.

I appreciate all the help!
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Offline Duke Gilleland

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Re: Rust the size of a dime
« Reply #10 on: March 02, 2020, 07:56:21 PM »
Pull up Erwin Smith and look at some of his wagon pics. You wonder how they did it! Reminds me of some of the hunting camps I've cooked in. Winter in East Texas woods always seems to be soggy and is the devil in iron! Hit it with fine steel wool and grease her down [smiley=thumbsup.gif] [smiley=thumbsup.gif]
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Nowhere But TEXAS!
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