Anyone ever "spot season" Cast Iron?
My Outdoor DO came "pre-seasoned", so I didn't bother to do a seasoning my self. Mistake! :doh:
Inside the DO, the top 2 inches of the inner wall is developing a reddish look that I can't wipe off, and I'm assuming it's rust trying to pop up.
It's only that top 2 inches on the inner wall. The rest of the wall, the bottom, the outside wall, the lid, etc, is fine with a great shiny seasoning.
So, I'm thinking I'm going to have to strip the inside to get that discoloration out. I'm thinking of using a wire brush wheel attached to my drill to sand out the top 2 inches only.
I'm hoping to just sand out and clean that top 2 inches where the discoloration is, and then re-season the whole inside to build up a new seasoning on the spots I sanded down.
Anyone ever have any luck doing this?
My Outdoor DO came "pre-seasoned", so I didn't bother to do a seasoning my self. Mistake! :doh:
Inside the DO, the top 2 inches of the inner wall is developing a reddish look that I can't wipe off, and I'm assuming it's rust trying to pop up.
It's only that top 2 inches on the inner wall. The rest of the wall, the bottom, the outside wall, the lid, etc, is fine with a great shiny seasoning.
So, I'm thinking I'm going to have to strip the inside to get that discoloration out. I'm thinking of using a wire brush wheel attached to my drill to sand out the top 2 inches only.
I'm hoping to just sand out and clean that top 2 inches where the discoloration is, and then re-season the whole inside to build up a new seasoning on the spots I sanded down.
Anyone ever have any luck doing this?