Oven safe dessiccant? Im sure there is a chemist/lab tech that knows a simple solution to my problem, as I cant seem to find a solution.  When trying to strip and re-season cast iron cookware, I occasionally have problems with rust.  I live near the ocean, so there is a lot of humidity in the air.  I strip the cast iron by putting in the oven on the self-cleaning setting for an hour.  This normally works perfectly.  However, sometimes at the end of the hour, I open the door and see the pan has developed surface rust.  Obviously, heat + iron + water = rust.  I am sure there is a way to absorb the moisture in the oven, but I cant find anything.  I looked at desiccants, but they release moisture in the oven when heated - at least the ones I saw.  Is there a desiccant that works at oven temperatures?  Or is there another solution?  Remember, food will be cooked on the cast iron, so the solution has to be food safe in the end.
I like the suggested treatment suggested here which is to basically clean/scrub the pan, dry and coat with vegetable oil, invert the pan, place over aluminum foil on an oven rack and bake. To quote:

Now that you’ve returned your skillet to its base layer, you’ll need to season it for use. Drop a tablespoon of vegetable oil on the pan and spread it around with your fingers or a paper towel. (Take care not to burn yourself on a warm skillet!). Oil the outside and the handle, too. Next, take a folded napkin and wipe off the excess oil. You’ll want the skillet to be lightly greased. Set your oven to 350 degrees and put some aluminum foil on the bottom rack. Then pop the skillet in, upside down, on the upper rack for about 1 hour. Turn the oven off and leave the pan inside until it’s cool. The oil will bake into the pores of the pan, providing a non-stick finish.
Repeat this step a second time and you’ll have an almost glassy surface of seasoning.
Ta-da! Your rusted cast-iron skillet is good as new.

The created carbonized layer is safe, chemically inert and durable.