Seasoning A Dutch Oven For Re-Use

Guess I’m not having a Le Creuset or even a Staub lifestyle.

So we make do. This Edging Casting Dutch Oven, made in China, is already cheapie.
I got it gently used for a few reasons, limited use for Fall and Winter stews mostly, am looking to accumulate less new stuff. The pretty blue color matched the backsplash of the kitchen.    

I tried this at home: 

Re-seasoning makes the bottom of the Dutch Oven smooth so the food doesn’t stick.   First, I cleaned the Dutch Oven and lid with salt, baking soda and dishwashing liquid. Once dry, you take a small amount of vegetable oil to create a thin film on the interior of the oven and handles.  Same for the lid. Bake in the oven, lid off and separate, at 375F degrees for an hour, then let cool in the oven.  Once the oven is cool, remove Dutch Oven and lid and wash off any residue. The bottom of the Dutch Oven should be smoother. 

Once again, coat the interior of the Dutch Oven with a small amount of vegetable oil to create a thin film. Make sure the exterior of the Dutch Oven is dry. Now ready to use, with minimal sticking at the bottom. 

Have done similar with a Lodge pan.

Dutch Ovens are supposed to be great for sourdough bread…  just made bone in short ribs with eggplant in tomato coconut sauce over rice this weekend.

But gotta watch it with the Dutch Oven cooking times, to make sure you don’t incinerate your food. 


 

 

 

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