|inside the Beast|
Now there are varying degrees of rust… one is “oops” forgot to wipe it dry, there’s “I’ll deal with it later” and put it on a shed shelf, then there is “neglect” leaving it out in the weather. I understand that none of this is intentional, we all have very busy lives and stuff happens. As a Dutch Oven enthusiast –it is painful to see rusty pots. When I brought this home on Thursday I had it sitting on my kitchen table, my daughter walked past and grabbed a kitchen towel and tossed it over the oven and said “I just can’t look at it Mom, it‘s too sad”.
I chose today to use my propane BBQ grill. This I know can reach temperatures of up to 500° plus (weather pending). So here is what I did step by step.
1. What you’ll need – a grill, propane, a pair of “welding” gloves or very thick leather gloves, a wire brush, a drill, and a rust stripping wheel for the drill, some cotton cloths, oil.
6. Take the wire brush to them again knocking off all the loose flaky particles.
7. Then I went to the garage and borrowed my husbands’ cordless drill and wire wheel, and went to work, it was amazing to see all that came off. The extreme high heat will reduce any organic matter to a fine powder and when you hit it with that wire brush you might want a mask. (edited note: do not use a lot of pressure if you use the drill & wheel as it may burnish your pot and you will have problems seasoning it, I am a wimpy person and did not apply much pressure to cause any burnishing)
8. One I finished I wiped them (the lid and pot) with a clean dry cloth to remove any dust.
9. I turned the heat on them once again. This time only for about an hour.
10. One last time with the wire wheel.
11. Wiped them off and coated them with canola oil (there are many different opinions on what to season an oven with – you have canola oil, Crisco, olive oil, cooking spray (Pam), Camp Chef conditioner… My opinion is it depends on how often you cook in them, and where do you store them. My skillets that are used daily I have no problem spraying them with cooking spray (Pam). My “flat bottoms” that are used weekly, olive oil. My Ovens that I compete with – canola oil, because they are stored in bags out in my garage they are subject to temperature changes and that is something you have to look at.)
12. I heated them up again and re-oiled, while it was still hot.
13. Let it cool and wipe with oil.