Rust or Rosey Burn?

J

JenniferM

Member
I scrubbed the gunk off this old BSR (?) kettle, and tried the salt & potato scrub to remove what I thought was rust, but this still remains. Is this rust, or symbolic of that rosy-colored burn from being subjected to high heat/fire? If it's the latter, is it still usable once seasoned? Just want to make sure before I soak it in the oven cleaner.

Thank you!

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Bump ... anyone? If the rusty/rose color I'm seeing is the burn 'stain', but this would not render the pan unusable/unhealthy to cook in, I'd appreciate if someone can tell me, as I don't want to waste time stripping & seasoning it if it's advisable to not cook in it as a result.

Thanks so much!:icon_thumbsup:
 
Unless the artificial lighting is skewing the appearance in the photos, it doesn't have that classic fire damaged color of the ones below. I would save the salt and potatoes for french fries, and invest in a gallon of cheap white vinegar and a Chore Boy Stainless Steel scrubber. Spray some directly on full strength, wait 10 minutes and then scrub a small area first, so you can see what difference if any it makes.

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Thank you Doug. In person, it kind of does have that color but the pictures don't show it all that well. I have it soaking in HDOC now (on day two) to get the rest of the crud off it, then will go at it with vinegar to see, as you suggested.

I found an article on here that said these pans may not accept seasoning once they have this burn, so I am kind of bummed, but it's a learning process. It wasn't really visible when I bought it so ... at least I didn't spend a lot for it. I am sure I can repurpose it somehow if it doesn't pan out. (Pun intended) :mrgreen:
 
JenniferM said:
I found an article on here that said these pans may not accept seasoning once they have this burn, so I am kind of bummed, but it's a learning process. It wasn't really visible when I bought it so ... at least I didn't spend a lot for it. I am sure I can repurpose it somehow if it doesn't pan out. (Pun intended) :mrgreen:
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Before I started reading on this site, I didn't know anything about fire damage and what it does to CI. But as I've read about it and looked at pictures, I'm pretty sure my Wagner #6 was fire damaged when I bought it. But I stripped and seasoned it, and it's been a fine user for me since then. Maybe I was just lucky, who knows, but I would try seasoning it since you already own it and just see what happens.
 
DougH said:
Before I started reading on this site, I didn't know anything about fire damage and what it does to CI. But as I've read about it and looked at pictures, I'm pretty sure my Wagner #6 was fire damaged when I bought it. But I stripped and seasoned it, and it's been a fine user for me since then. Maybe I was just lucky, who knows, but I would try seasoning it since you already own it and just see what happens.
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Thank you Doug. Glad to read you're successfully using one with the fire damage. I have put it through one layer of seasoning, and I can still see the rosey burn on it (it was definitely fire damage after trying vinegar). Since I was putting the Lodge in this morning, I put this pot in for another layer as well. Maybe a couple layers of seasoning will allow it to be used. I primarily wanted a pot this size for soups, and I don't see many of them (old pieces) come available, so I'm hoping it's salvageable, even if it's not so sexy. :chuckle:
 
An SCO should not damage iron in that way. It will affect the temper of bail and coil handles, though.
 
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