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I found my grandmothers dutch oven and the inside bottom is pure rust, the rest of it is perfect. What do I do to restore it properly. I see alot of stuff in the internet, but what is the best way to deal with this?
Robert (wants to learn to cook with dutch oven) Miller
Mike in Louisiana is the DO expert. Thirty years ago when I brought back some antique tea pots from Japan, I was told to smear them with lard and put them in a low temp oven for 2-3 hours.
"We don't need to think more,
we need to think differently."
Mike in Louisiana is the expert. I will tell you how I do it. Clean it real good getting rid of as much of the rust as possible. I do use soapy hot water for this cleaning, then rinse good and dry. You can buy some dutch oven treatment or put on a layer of cooking oil. crisco or the like, place in the oven at 350 for an hour, and turn the oven off and let it cool in the oven.
After you treat it, after each use, clean it with just water, dry real good, apply a coating of oil and store in a good place to keep it dry. I place a paper towel between the lid and pot to help absorb any moisture.
Works for me and my wife on cast iron.
Guiena, 1951 Farmall Cub; Jumping Willy, 1949 Farmall Cub.
I've cleaned heavy rust, and also burned on foods, with a sand blaster. Then, season it, as mentioned.
50 ,52,53,56,59 F Cubs, 55,55,57,63,63 fast hitch, 64 lo-boys, 71 154, 184 lo-boy,61 cadet original. IH spreader,IH corn grinder, Oli. OC3 ,AC D10 ,IH 444 , Potato digger, wagner ldr 3 power units.
Surface rust? Deep flaking pockets? How you go about it really depends on how bad the rust is. I can't add to the advice about seasoning after you get it "un rusted" that's spot on. I will stress NEVER EVER touch it with soap after it's seasoned, hot water only and I have a dedicated scraper/scrubber that never sees soap. It's for the cast iron pans only! What you really have to watch is someone helping out in the kitchen and not knowing how to care for cast iron and sticking it in the dishwater
Mine is still a work in progress (frying pans). Sand blast with clean media (no lead), oil, bake, repeat till good seasoning is achived. I'm trying flax seed oil because it has the highest flash point of all edible oils. According to Internet source, after cleaning, slather oil on warm iron, then rub off all that will come off. Then into oven for one hour and let cool slowly, repeating until desired results obtained. Any excess oil will become a run that cannot be removed. My Mom used to throw her frying pan in a brush fire to burn off old grease then reseason with Crisco or lard. All the above info is good too.
"It is impossible for a man to learn what he thinks he already knows." -Epictetus
252646 & 221525. 195897 (Gone but not forgotten!)
Thanks for all the great advice. Until I get started on the rust bucket, I purchased a Lodge 6 qt dutch oven and some cooking supplies to get started. Just have to get some days off and let the cooking begin.
Robert (hungry for country style ribs) Miller
7 posts • Page 1 of 1
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