The following care and restoration instructions apply to any type of cast iron, though here we’re focusing on the holy grail of camp cookware: the Dutch oven.
1. Remove Rust
Your first order of business is to strip the seasoning and eliminate any rust. Methods abound on how to do this, ranging from using buckets of lye to rigging a car battery to a fish tank. However, I found that using 60- or 80-grit sandpaper, steel wool, vinegar and good old-fashioned elbow grease will do the job with zero risk of electrocution.
Start with the sandpaper, removing any caked-on residue, rancid oil or whatever else is clinging to the pot. You can even use an orbital sander if you want—basically, you can do no harm.
After the seasoning is stripped, remove whatever rust and residue are left with steel wool and a 50/50 mixture of water and vinegar. Pay attention to the entire piece, not only the cooking surface.
2. Oil Your Pot
When the rust and seasoning have been removed, the metal will be exposed and appear more silver than black. This means you’re down to the bare iron. At this point, you need to work quickly to prevent the iron from oxidizing, (a.k.a. rusting) immediately. Rub oil—flaxseed, though expensive, is best, but corn or canola oil will work fine—all over, paying attention to the nooks and crannies on the outside, handles and underneath.
3. Bake Your Pot
Preheat your oven to 400° and place a rack in the middle. Put a baking sheet on a rack below it to catch oil drips. Remove any excess oil from the cast iron and place it directly on the upper rack, upside down, over the baking sheet.
Leave it for an hour, then turn off the heat and allow it to cool in the oven. I highly recommend leaving a window open for this, as it’s going to get smoky. When you take it out, it should be black, smooth and ready to use.
Post time: Aug-15-2023