My wife has been experimenting with sourdough bread and I am enjoying the results as her test subject.
One of the trails she is following recommends using a dutch oven. So, out came the dutch oven, new condition, that I had put away years ago. There is a little rust around the edge of the lid and we googled how to remedy that. Everyone has a different method and some are in direct contradiction to others of what not to do.
Pappy, or some of the other experienced users of cast iron cookware, what is your advice to remove the rust so Z can go forward with more of her sourdough trials.
Thanks in advance!