How to rescue a Rusty Camp Oven: A Step-by-Step Guide to cleaning and seasoning
We salvaged this bargain-buy camp oven riddled with rust, despite the conflicting advice found online. Here’s how you can do it too.
By Rachael Doherty | Photos by Rachael Doherty
Rust is a common bugbear when you’re working with cast iron. I knew it was possible to restore a rusty camp oven but when I sought advice online, the information was so contradictory I didn’t know where to start. This guide walks you through the trial-and-error process I used to successfully refurbish a rusty, second-hand beauty.
Seasoning a camp oven, of course, is key to its longevity but first we had to safely remove rust from the cast iron. Here’s how to clean a rusty camp oven.
What You’ll Need
Materials & Tools
- P2 Mask
- Magic Eraser
- Coarse Salt
- Non-abrasive pad and/or brush
- White Vinegar
- Bicarbonate Soda (Baking Soda)
- Mild Detergent
- Flaxseed Oil (or other high-smoke point cooking oil)
Step 1: Assess the Rust Damage
Before you begin, inspect your camp oven to determine the best approach.
My initial plan was to use the classic 50/50 vinegar-water bath, which is a common suggestion online. However, the rust damage on this oven was inconsistent. There was pitting rust on the cast iron lid and a clear tide line of rust inside. This called for a more targeted approach first, rather than a full soak.
Pro-Tip: If your cast iron has light, even rust, a vinegar bath might work. But for heavy or uneven rust, targeted scrubbing is a better starting point.
Step 2: Attack the Worst of the Rust
This step focuses on removing the flaky, heavy rust from the main oven pot.
- Safety First: Put on your P2 mask to avoid inhaling rust debris.
- Remove Flaky Rust: Use a magic eraser to tackle the loosest, flakiest bits of rust.
- Create a Scrub: Pour a generous amount of coarse salt into the base of the camp oven.
- Scrub Vigorously: Using a non-abrasive pad or brush, work the salt into the rusted areas. The combination of salt and scrubbing is surprisingly effective on the camp oven’s interior.
After this initial treatment, I could have moved on to seasoning, but I wanted to get it even cleaner. However, a full vinegar-water bath was clearly not needed.
Step 3: Treat the Lid with Vinegar & Bicarb
The lid was rustier than the pot, so I trialled a different method here.
- Apply Vinegar: Lightly spray the lid with a one-part water, one-part vinegar solution. Let it sit for 10 minutes.
- Neutralise and Scrub: Sprinkle a small amount of bicarbonate soda onto the lid. Use a non-abrasive pad to scrub the paste that forms. The bicarb helps neutralise the acid from the vinegar while acting as a gentle abrasive.
- Clean and Repeat: The lid responded well. I cleaned it thoroughly with water, repeated the process, and then gave it a final clean.
- Apply a Temporary Oil Layer: To prevent flash rust while I finished working on the oven pot, I wiped a very thin layer of oil onto the clean lid.
Step 4: Final Wash before Seasoning
Once all the rust is removed, it’s time to season the cast iron to protect it.
- Wash Thoroughly: These rust removal treatments are messy. Give both the lid and the oven pot a good wash with a small amount of mild detergent and water.
- Dry Completely: Dry the pieces immediately and thoroughly. Any remaining moisture will lead to rust.
- Apply Oil: Apply a very thin, even layer of seasoning oil (I used Flaxseed Oil, but any cooking oil will work) to all surfaces of the lid and oven. Wipe off any excess; you want a micro-thin layer.
Step 5: Seasoning the Cast Iron camp oven
- Bake the Seasoning On:
- Preheat your home oven to its maximum setting (e.g., 220-250°C or 450-500°F).
- Place the oiled pieces upside down on the oven rack.
- Bake for one hour.
- Turn the oven off and let the pieces cool down completely inside the oven.
- Preheat your home oven to its maximum setting (e.g., 220-250°C or 450-500°F).
- Repeat if Necessary: Even after one application, the seasoning took hold. For best results, I re-oiled and gave it a second round in the oven. Now it’s ready for a tasty campfire feed!
Frequently Asked Questions (FAQ)
- Is it safe to soak cast iron in vinegar for a long time? Many restorers are cautious. Soaking for too long can potentially damage the iron. It’s often safer to use vinegar in a targeted way, like in a spray, for short periods (10-30 minutes). Or check progress frequently.
- What is the best oil for seasoning a camp oven? Flaxseed oil is popular because it creates a very hard, durable seasoning quickly. However, any high-smoke point cooking oil like grapeseed, canola, or even vegetable oil will do the job effectively.
- Why do you place the cast iron upside down in the oven? Placing it upside down prevents the oil from pooling in the bottom of the cookware, ensuring a thin, even layer of seasoning across the entire surface.
