Author Topic: Dutch oven problem... (Read 1896 times)

IronKnees · « **on:** June 09, 2003, 11:45:38 AM »

I need some advice on how to "fix" my old Dutch oven pan. Mine is the big kind that has the ridge around the lid... you put hot coals around the lid. It also is the kind that has three legs.

I have an iron tripod for it... I got it brand new YEARS ago through the Cabela's catalog, and have been cooking venison stew, biscuits etc. in it for around twenty years or so. When I first got it, I followed the instructions that come with all cast iron cookware and baked on a "patina" in the oven. This patina, or seasoning, has been just fine for years and years.

Here is where I need help. As you all know, my nickname is IronKnees. This is because in the past two years (2001 and 2002) total knee replacements on both knees. Where I'm going with all of this is that for the past three years, Becky and I have not done any camping or other outdoor activities together, and my Dutch oven sat in the back of my pickup all that time. Today, when I cleaned the truck out, I discovered that the pan was about a third full of water, and was rusted badly. The lid is okay though. I have been scrubbing the pan and coating it with cooking oil, and think I am making some progress, but if any of you guys can give me some advice on how to get the rust out and bring my pan back to good condition, I sure would appreciate it.. Sorry for the long dissertation... Dave (IronKnees) Quick[/img]

ButlerFord45 · « **Reply #1 on:** June 09, 2003, 12:58:35 PM »

http://www.gcica.org/cleaniron.htm

I don't mean to give short answers, but what more can I say? Besides electric drill and wire brush

IronKnees · « **Reply #2 on:** June 09, 2003, 02:20:39 PM »

Yep... been doing the wire brush thing on and off all afternoon. I guess I should add that this is only one of three Dutch ovens of various kinds that I use, and ALL of my pans in the kitchen are cast iron... I love to use the smaller ones to make corn bread... :lol:

This really makes me mad at myself for letting this happen. I usually take great care of my things. But, like I said, this was clear in the front of the bed (under the topper of course) of my truck, and it's just now that I am getting to where I can crawl in there to clean things up...

ButlerFord45 · « **Reply #3 on:** June 10, 2003, 12:09:20 AM »

Oh, be sure to check the url above. They say that lye is the cleaner of choice.

There is a hamburger/gun/junk? store in the next town over. The man has close to a hundred Griswold cast iron pans of all sizes, they all look brand new. I believe this is the way he cleans them.

Dezertyote · « **Reply #4 on:** June 12, 2003, 01:50:09 PM »

IronKnees,
Clean it up best you can, then go build a fire out side. Put 3-4 lbs. of bacon in it and get it cooking. Get the bacon grease all over it, inside and out. you need to get the pours of the iron re-oiled--re-greased.
After I get done cooking with mine I wipe them out with a paper towel and then wash them with plain HOT water only, no detergents...
Good luck...You can always get along without a cook... but not your favorite iron ware :-D

:eek:

hans g./UpS · « **Reply #5 on:** June 28, 2003, 04:41:05 AM »

For severe jobs,there are stainless steel scrubbing pads.One of the brands="Curly Kate"[available from restaurant/meat/food packing supply houses]. They will remove a lot of rust/gunk-but they will also remove the seasoning from a cast iron pan/kettle or the enamel[or teflon] from coated pans.Great for stainless steel pots.
I'd wonder about using bacon for seaoning cast iron because of the salt in it?? Conventional cooking oil may be a better alternative.When storing the cast iron,coat it with mineral oil;works good on carbon steel knives too.

Curtis · « **Reply #6 on:** June 28, 2003, 05:41:14 PM »

Dave, I once used a whet stone to resurface a badly rusted and pitted iron skillet. I used water to keep the stone from loading up. It took a really long time, but I worked on it a little each evening until it was done. I would just dry it out and wipe a little oil in it between stoning sessions.

I got the idea from working in meat processing. We used a surface grinder to resurface orifice plates for meat grinders when the edges of the holes were no longer keen.

Curtis

P.S. Use a very coarse stone if you try it.

longwinters · « **Reply #7 on:** July 01, 2003, 04:12:04 PM »

I would go have it sandblasted. Then re-season.

onesonek · « **Reply #8 on:** August 03, 2003, 06:08:43 AM »

I agree with longwinter's idea !!

INresponse · « **Reply #9 on:** November 17, 2003, 10:48:50 AM »

Quote from: longwinters

I would go have it sandblasted. Then re-season.

Wow, I think this would beat all other ideas, but here is my suggestion. Back when I was single I used to do all my cooking in the kitchen with cast iron. Problem was I would not get around to the cleaning in a timely manner and sometimes I would leave water in the pan and rust would set in. I would clean it out as best I could in the sink, then fill it with water and bring it to a boil on the stove. While boiling I would scrub it with a brush, plastic usually worked but you could use a brass or stainless brush if needed. You may need to do this twice but it does wonders at getting the rust out. Afterwards you can re-season and it should be good as used.

El Confederado · « **Reply #10 on:** June 09, 2004, 06:42:24 PM »

Yes, sandblast it and re season, I had to do this last year and once I got it all done, well, it was worked great since.