Serves: 5

Many people I have met over the many years of teaching camp Dutch oven cooking classes have asked me how to remove seasoning that is rancid or how to remove rust from cast iron. Removing rust can be as simple as using an S.O.S. pad or can get as involved as building an electrolysis tank for heavy rust. I will tell you about two simple methods and for electrolysis information you can search the internet for one of many sites telling you how from A to Z.

There are two main methods I use for rust removal which are both safe and effective. The first is for light rust and is quick and easy, usually taking less than 10 minutes before baking on a new layer of seasoning over the pot or pan. Simply take a S.O.S. pad and scrub the warmed cast iron with the S.O.S. pad and rinse with very hot water. Dry with towels and place the iron back into a 500° to 550° oven and proceed with the seasoning instructions above.

The second is a little slower but does a great job on removing moderate to heavy rust. In a time span of 24 to 48 hours the rust is consumed through a chemical reaction between alfalfa hay and apple cider vinegar. You need a large non metallic tub like a Rubbermaid storage container or plastic barrel, some alfalfa hay or cubes and apple cider vinegar with some boiling water. Place a 1” layer of alfalfa hay or ½” layer of cubes or pellets in the bottom of the tub. Place the rusted iron on top of the bed of alfalfa and bring the layer of alfalfa to 1” over the top of the iron and inside the iron also. Lastly boil enough water to cover the iron 1” over the top of the iron. You want to use a 3:1 ratio of boiling water to apple cider vinegar. Let the iron set in the tub for 24 hours then the next day, take it out of the tub and spray it off with a hose and check it out. Scrub it with an S.O.S. pad and wash with hot soap and water, rinsing well. Toss it in a hot oven and follow seasoning instructions. If you have heavy rust use a steel brush on a drill and brush all the rust off you can then soak in the alfalfa solution. When the iron dries in the oven it is common to see a light orange powdery rust layer, this is normal and in not a reason to panic. Just Season the cast iron and you are ready to cook in your re-conditioned cast iron.

More Recipes from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook:
Seasoning
Cleaning
Rust Removal and Stripping Rancid Seasoning
Storing
Temperature
Tools
Building a Seasoning Oven for BIG Dutch Ovens