I finally found my big, black cast iron cauldron, but there is a problem.  The inside has gone rusty on the bottom.  Please tell me that I can save it somehow!!!
TIA!!!

A good sanding down to good metal and then reseason. Boil a bit of oil in it.

Ok, thanks a bunch

Yep, Novia is correct,   I have an article on how to re-season cast iron, I will have to see where it is....I have 4 cauldrons, and I season all mine with regular shortening.....I bought one cauldron that was very rusted at a garage sale, and it really helped after a good scrubbing and seasoning...it is a wonderful tool now, and I know yours will be too!

Let us know how it goes!!

Blessings Bright and Dark,

That would be a huge help.
What is best to use for the sanding???  Is it ok to use the BBQ to heat it up?  What is the process of reseasoning??

I guess these are questions I should have asked the first time, huh??  LOL, sorry

Looking forward to that article.

Thanks

Found it!!


Seasoning Cast Iron

Seasoned Cast Iron can be considered the "grandfather" to today's "non-stick" cookware. Cast Iron Cookware must be seasoned properly and it will last a life-time. (I still use my Grandmother's cast iron skillets on a regular basis and they must be at least 60-70 years old.)

~New Pans~

Heat the oven to 250 - 300º
Coat the pan with a solid vegetable shortening. I recommend using the old fashioned ingredients of either bacon grease or lard as that is the way "Gran" taught me. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours. Repeating this process several times is recommended as it will help create a stronger "seasoning" bond. Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.

~Pans needing Re-Seasoning~

If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned. Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. I understand that heating the pan first to a temperature that is still safe to touch helps open the pores of the metal and makes it easier to clean. Dry the pan immediately with dish towel or paper towel. Season the pan as outlined above.

~Caring for Cast Iron Cookware~

Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too. Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or soap (detergent) as they will break down the pan's seasoning. Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and take on a metallic flavor.
Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be re-seasoned.
When you purchase cast iron cookware, they are medium gray in color, but after usage, they start turning darker. (My pans are very black in color.) This is normal and should be expected

Guess it all comes down to how big the booger is! lol

Hope you enjoy yur new friend!

Well,  it might hold about a gallon or two.

Do the instructions for pans go for cauldrons as well?  I just get the rust out, coat with lard or fat and then bake in the oven for 2 hours.  I would have to do that when hubby is home.  That thing is heavy, LOL

Yep, it's the same for anything that is cast-iron.


Blessings Bright and Dark,

awesome!!!