Rusty spot on dutch oven

[Zollinger]

Oh cast iron gurus, forgive me for I have sinned! Getting ready to go camping this weekend, and I promised the gang that I would make a dutch oven meal one night. A couple of years ago I did the same thing, got involved with a few adult beverages after supper and forgot to clean up the dutch oven that I did dessert in. After we got home I remembered about the DO. Cleaned it up and reseasoned it, ever since there is this one spot about 3 inches on the inside of the lid that no matter what I do it rust's. This is my oldest most used oven also. I kinda figured that eventually it would quit rusting, guess not. Do I have to strip it down and reseason it? Have tried to reseason it a couple of times, but it just keeps coming back.

[Corwin C]

I had a oven with a similar problem (it was a cheap low-quality oven) in my case it was about 1/2 of the lid on the inside. I tried over and over to get the seasoning to take. I finally solved it by "forgetting" it in a 350* oven for about four hours (I only intended to leave it there for the usual 30-45 minutes.) I'm unsure, but I wonder if there was moisture deep within the iron that took an especially long exposure to heat to evaporate out or if there were pores in the oven that took a long exposure to heat to get them to fill with oil. Either way, it would be worth a try.

[Zollinger]

Thanks Corwin. After I get back I will forget about it in the oven for a while.