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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-23-2010, 05:25 PM   #1
mbshop
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Default cast iron surface rust

i got two new 10" and 12" lodge pans that i bought long ago cheaply at wm. one has the pre seasoned stuff on it. both got negelected outside(forgotten) but under cover. both have a lot of surface rust. anyone got a good way to deal with this ? i don't think they really need the heavy treatment of electrolosis(sp). thanks,
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Unread 09-23-2010, 05:28 PM   #2
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green scotchbrite pad, a little soap and water.... reseason in the oven.

Sets you back a little, but after a time or two frying you'll never know.

RMR
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Unread 09-23-2010, 05:39 PM   #3
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Gith - what rocketmanray said. You can also find seasoning instructions online or lodge even prints them on the bottom of some of their pans sometimes. Not to worry - the beauty part of cast iron pans is they are virtually indestructable.
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Unread 09-23-2010, 05:46 PM   #4
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Quote:
Originally Posted by smokedinvt View Post
Gith - what rocketmanray said. You can also find seasoning instructions online or lodge even prints them on the bottom of some of their pans sometimes. Not to worry - the beauty part of cast iron pans is they are virtually indestructable.
If the scotchbrite doesn't work, take it to a paint shop and they can put it in a sandblast cabinet and knock it off it is pitted.
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Unread 09-23-2010, 06:06 PM   #5
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A couple of years ago I had a cast-iron dutch oven that was pretty rusty. I tried a few different ways (don't remember which) to get it clean, but none had worked extremely well. I do recall that I ended up using kosher salt as an abrasive while I scrubbed it and it worked great. There are probably many methods that would work just as well, but for me using some kosher salt and a scouring pad got the job done.
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Unread 09-23-2010, 06:21 PM   #6
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000 or 0000 steel wool with a splash of rubbing alcohol. To re-season (and to protect) I use food grade mineral oil - I also use it on my wood cutting board. If I remember correctly to season you leave in the oven for 2-4 hours at 250, I re-oiled and did this again so I had a good layer down.

Also, when cleaning, never use soap - just hot water, dry immediately, and oil for storage.
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Unread 09-23-2010, 06:24 PM   #7
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I've had good luck with a wire brush on a screwdriver and then reseasoning.
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Unread 09-23-2010, 06:25 PM   #8
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They make a product just for this purpose. I bought some last time I was in Bass Pro. Think its called cleaner. Then re-season.
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Unread 09-23-2010, 06:43 PM   #9
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This might help. www.panman.com
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Unread 09-23-2010, 06:54 PM   #10
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Check here, worked for me: http://blackirondude.blogspot.com/20...ditioning.html

Easy reconditioning of cast iron.
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Unread 09-23-2010, 07:07 PM   #11
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A little plain white vinegar will take it right off in just a few minutes. Youll need to neutralize the acetic acid when your done with some sodium bicarbonate (baking soda) and water.
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Unread 09-23-2010, 07:57 PM   #12
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coca-cola will clean it up nicely. then wash well with soap and water and make sure you rinse it completely, then reseason.
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Unread 09-23-2010, 08:44 PM   #13
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stainless or brass wire wheel for a grinder or drill. then re season. use it on all my rusty or burnt out pots and pans
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Unread 09-23-2010, 10:27 PM   #14
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Quote:
Originally Posted by Sleepy Smoker View Post
A couple of years ago I had a cast-iron dutch oven that was pretty rusty. I tried a few different ways (don't remember which) to get it clean, but none had worked extremely well. I do recall that I ended up using kosher salt as an abrasive while I scrubbed it and it worked great. There are probably many methods that would work just as well, but for me using some kosher salt and a scouring pad got the job done.
Believe it r not, I've had great results cleaning up crud like that with the Koser salt and a half lemon. If it was real bad, us the other half. Or, go to a second lemon. Don't know what the chemestry is, but I was pleased with the result.
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Unread 09-24-2010, 09:41 AM   #15
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Quote:
Originally Posted by The Grill Sergeant View Post
Believe it r not, I've had great results cleaning up crud like that with the Koser salt and a half lemon. If it was real bad, us the other half. Or, go to a second lemon. Don't know what the chemestry is, but I was pleased with the result.

Yeah - the lemon is acidic so it works well in cutting through a lot of the rust and old "gunk" that may be on the cast iron. Vinegar also works well for this.
I would shy away from using steel wool or an abrasive wheel (noted above) unless you plan on reseasoning the whole pan again.

Someone also quoted above to never use soap and water on you CI pan. Words to live by. I like the kosher salt and synthetic scrubbing pad idea.
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