Methods for removing extreme rust from cast iron?

[yaM yaM]

I am wondering if this pot can be saved. I have a great cast iron pot that I found at a thrift store years ago. At one point a while back, my kids took it out to their outside play kitchen and it was somewhat forgotten about for a few years. Now I am wondering if it's possible to ever get this extreme level of rust off of it so that it can be used for cooking again.


Got any tips?

[bender]

belt sander

[yaM yaM]

[Denvergirlie]

Scrub really well..could use a metal brush as well if needed.. and oil it up, repeat as needed.
It might be saved but you'll have to work on it a bit.

[hibana]

Find someone with a sand blaster.

[cristeen]

First, I'd wash it with some dish soap to get the yuckies out. Then make a paste of kosher salt and oil and scrub it with steel wool (not the kind with soap built in though). Then I'd probably toss it on the BBQ upside down. Repeat the salt/oil if necessary.

[yaM yaM]

Oh yeah . . salt! Good idea, Cristeen! And why do you recommend the upside down part? Is it to get the flame going right into the pot? Would placing it upside down on a gas stove burner achieve the same result, do you think?

[fancyoats]

here is a blog post at blackirondude about reconditioning a cast iron skillet that is in really sad condition. i think his blog is a great resource for all things cast iron

[akayerich]

I fixed one with lemon juice and salt once. (I got that advice here, actually ) Just squeezed the lemon all over it, tossed in a bunch of coarse salt and scrubbed until the salt seemed to dissolve. Then added more lemon juice and salt and kept scrubbing. It was a lot of work, but it worked great. Of course then it needed reseasoned, but that part was easy.

[yaM yaM]

Ah . . these are some very useful ideas - exactly what I was hoping to receive here! I love that step-by-step blog post. Thank you, mamas!

[yaM yaM]

The blog post linked above had another link to a pan that looks very similar to my pot -- here. It is very good to know there is a solution to this.

[cristeen]

Originally Posted by May May

Oh yeah . . salt! Good idea, Cristeen! And why do you recommend the upside down part? Is it to get the flame going right into the pot? Would placing it upside down on a gas stove burner achieve the same result, do you think?

Yes, it's to get the flame right into the part you're most concerned about - the part that's going to touch food.

I would not do it over an inside gas stove, it's liable to produce a fair amount of smoke, and unless you have a really high BTU burner (think wok burner), it's not liable to be nearly as effective.