Cast-iron cookware has been in use for centuries. Virtually indestructible, it spreads heat evenly, holds up to extremely high cooking temperatures and is rather easy to keep clean and tempered. Tempering supplies the iron shake surface using a nonstick coating and prevents corrosion from rust formation. Iron reacts with oxygen and water, leading to rust. It is possible to resolve a rusted cast-iron pot in a couple of easy steps.
Scrub rusted areas with a steel-wool pad and warm water.
Rinse and assess that all rust is gone. Repeat until there are no signs of rust.
Dry the bud immediately, using a clean cloth.
Rub a very thin coating of cooking oil above all bud surfaces, with a paper towel.
Spread a bit of aluminum foil over the bottom rack of your oven. The foil will catch any arbitrary drips of oil as the grass heats.
Set the top oven rack at a height that allows for the cast-iron bud to sit on it upside down.
Heat the oven to 350 degrees Fahrenheit.
Place the pot upside down on the upper oven rack.
Bake the grass for 1 hour. Turn off the oven and allow the cast-iron bud to cool in the oven. The pot is currently rust-free and seasoned for cooking.
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