Grindstaff3, as far as the legs on a dutch oven, I have found that if you are using a tripod or grill to sit the ovens on the legs are just in the way. Where the legs come in handy is when baking in a D.O. where you can place coals or bricquets under the oven and on the lid to do your baking. I have an oven that has no legs and use a lid holder that I purchased at Cabela's to sit the oven on so the coals can be placed under the oven. Does your oven have a lipped lid for holding coals or just a domed lid. Domed lids don't work well for baking unless you have a ring that will sit on them to hold coals on top the oven to get your heat on top of the oven.
As for the skillet, I have used a wire wheel on a hand grinder, steel wool, and even fine sand paper to remove the rust from c.i. My parents and grandparents say to put them in the wood stove to burn them off, wash after they cool and reseason. Anyway you do it you will need to season your oven and skillet before using them. Enjoy your cast iron and have a great Memoriol Day weekend.