Comments by "Brad Griffin" (@BradGryphonn) on "Is Molasses better than Evapo-Rust? Let's find out!" video.

This comment is a year and a half late. But I use white vinegar to clean up cast iron pots and pans. I've also used it to remove rust/corrosion from carbon steel knives. I find that vinegar is gentle enough that if you forget about the job and leave it in vinegar for an extended period it doesn't adversely affect the cast iron.
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@ProjectFarm You're welcome. I recently restored a forgotten cast-iron 'camp oven' that had been sitting outside in the weather for 8 months half-filled with an old casserole/stew. Removing the almost welded lid revealed a slurry that looked and smelled like a septic tank. After hosing out the gunk I filled the 1-gallon pot with vinegar. I repeated the process four times, combined with some rotary wire-brush work to ensure all the gunge and rust was gone from it. The process took about 2 weeks, but eventually, I had it back to a useable pot. I've used it since then and it has no odour, no rust and (after seasoning of course) is 'non-stick' again.
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