Made 170 lbs of Italian and Christmas Sausage this weekend .When getting out my old stuffer noticed that whoever used it last left some water in in and thus had rust down in the bottom or the throat area . Steel wooled it and then washed real good before using but it appears now the 70 plus years of seasoning is removed . So looking for a recommendation on how to really clean the unit and then season it so ready to use next year . Really dont want to take it completely apart to season in oven unless only option . Recommendation on oil and process . I have been using the LEM Food Grade Silicone Spray before putting away Thanks