Seasoning A New Dutch Oven
Cast Iron is the original "Non-Stick" Cookware
- Using a mild soap, very hot water and a stiff bristle brush, wash, rinse and dry the new Dutch oven thoroughly.
- Using a soft cloth or paper towel, grease the Dutch oven with a thin coating of vegetable oil or solid white shortening. (Do not use margarine or butter)Coat the entire oven inside and outside and do the same with the lid.
- Place the oven and lid upside down in a 350° oven or in a covered gas grill for 1 to 2 hours. Turn off the heat and allow the Dutch oven to cool.
- Using a cloth or paper towel, wipe the inside surfaces again leaving a light coating of oil on the oven. (Do not use a heavy a coat of oil or your oven will become sticky.)
- To store your oven, place a couple of paper towels inside and leave the lid slightly ajar.
- Should your Dutch oven get rusty, that means it has lost its seasoning. A stiff wire brush will remove the rust. Then just follow the steps for seasoning again.
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