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cast iron: avoiding rust


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#1 Bseek

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Posted 13 March 2016 - 03:43 AM

Anyone have a good idea how to store your cast iron in a camper so that it doesn't rust. I know about keeping a layer of oil on it, but is there something to wrap it in? Or keeping something desiccant nearby?


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#2 ntsqd

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Posted 13 March 2016 - 04:07 AM

Seasoned right I don't think it will rust. Ours don't, but I don't know exactly what my wife does with their care. Research the care of Dutch Ovens. The Lodge page probably has directions on keeping their iron dutch ovens rust free and ready to use.


Edited by ntsqd, 13 March 2016 - 04:08 AM.

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#3 LookyLou

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Posted 13 March 2016 - 04:21 AM

Ours doesn't rust. Use it as normal and keep it seasoned.
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#4 Hobart78

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Posted 13 March 2016 - 04:49 AM

After cleaning and a light coat of oil, place a paper towel on the bottom then fold another paper towel several times so it is thick then place on the rim of the pot and put the lid on. This allows air to circulate helping to remove moisture. There are several Dutch Oven cookoffs in the Northstate each year. If anyone is interested let me know. I can get you the info. 

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#5 Lighthawk

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Posted 13 March 2016 - 05:21 AM

I will wipe out a bit of veggie oil with a paper towel before stowing.  

If the pan rusts, then you might consider seasoning it.


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#6 N'kwala

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Posted 13 March 2016 - 06:38 PM

I think it depends somewhat on the humidity in and around the camper.  My dutch oven, which I routinely wiped out with veggie oil and paper towel  has travelled with me everywhere and only rusted in soggy, hot Brisbane Oz.  But EVERYTHING rusted there.  I think I did.


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#7 Smokecreek1

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Posted 13 March 2016 - 07:09 PM

Just follow the seasoning directions you get when you bought it and the bit about using oil after you use a bristle brush and hot water to clean it (no soap) and the paper towel and lid for storing helps too!  I've carried both  a Lodge grill and two frying pans in the camper/truck for years (over 30 now for the grill) with no major problems!    Like most  things use take care of it!

 

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#8 The Unshaven

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Posted 13 March 2016 - 11:38 PM

I never use soap on mine and even avoid using water as often as possible. Just use a plastic scrubbie, green brillo pad, or wooden utensil to clean it up. Generous coating of oil all around. The paper towel, as mentioned above, between multiple pans and lids/pots is a must for me. The final step is making sure the vessels are at least cool to the touch, if not ambient temperature, before storage.


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#9 longhorn1

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Posted 13 March 2016 - 11:42 PM

You can also use salt and a paper towel to remove food, like sandpaper. This came from an article on care of cast iron cooking ware. Mine is oiled and has been in 2 plastic bags in the garage all winter. Jd

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#10 CarlG

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Posted 24 March 2016 - 07:44 PM

If you wash it (just water!), I find that really drying it out is key, and the most effective way is to run it on high heat for a minute or so. It also takes a coat of oil nicely afterwards when it's warm, if needed.


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