How To Season Those Cast Iron Pots - Dutch Ovens & Skillets

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A Dutch Oven is a must for delicious outdoor feasts! Just about anything you cook in a regular oven, from pies, bread and stew,can be whipped up in a Dutch Oven, using hot charcoal in your campfire ring. Dutch Ovens are commonly defined to be any covered metal cooking pot. The kind used for camping is made of heavy cast iron though, has three short legs on the bottom, and a tight fitting lid with a rim to hold coals. Dutch Ovens that do not have legs, are flat on the bottom and have a highly domed basting lid without a rim for coals are called "Bean Pots" or "Kitchen" Dutch Ovens. They can be used with coals, but are better suited to use on a stove top or in the oven. The only way to successfully cook in a Dutch Oven is to properly season it first. When you buy a new Dutch Oven it is usually coated with a waxy material to protect it. To obtain the desirable nonstick properties of a well used pot takes a little time and effort. To season your Dutch Oven, wash the Dutch Oven with mild soapy water, rinse, and dry completely. Grease inside and out including the legs and lid, lightly with a good grade of olive or vegetable oil or even Crisco shortening. Do not use lard or other animal products as they will spoil and turn rancid! Do not use a spray in coating, but rather use an oil soaked paper towel or new sponge. Place greased Dutch Oven upside down on oven rack with lid separate and put aluminum foil underneath to catch any excess oil. Bake in a 300 to 350 degree oven for at least 1 hour (it will probably smoke and stink up your houseso make sure you have the exhaust fan on). If you'd rather heat it outside to avoid the smell and smoke in your house you can do that also. A gas grill works great for this. It will take more than this initial seasoning for the pot to obtain the desired uniform black patina (like a satin black bowling ball) that provides the nonstick qualities and protects the pot from rust, but the seasoning on your pot will improve with each use if it is properly oiled and cared for. Re-season your pot regularly and especially if it starts to rust or has a metallic taste, this is a sign your seasoning has been removed. Repeat seasoning steps if this happens. You should also reseason after storage or if it smells rancid. Once your Dutch Oven is seasoned it should never be scrubbed with soap. Store the oven in a warm, dry place with the lid cracked so air can circulate inside.