Cast iron Dutch ovens, if properly cared for, will last for many
generations. Constant and proper Dutch oven care beginning from the day
the oven is purchased will keep it in service for many years. All
quality ovens are shipped with a protective coating that must be
removed prior to seasoning. Removing the protective coating requires a
good scrubbing with a little soap, some hot water, steel wool, and a
little elbow grease. This is the only time you will ever use soap on your Dutch oven. Once the oven has been cleaned, it should be rinsed well, then towel dried and allowed to
air dry.
You can use your kitchen oven to season a Dutch oven but just a word of warning, You will smoke up your house if you season your Dutch ovens indoors.
I recommend using an outdoor gas barbecue in a well ventilated area.
Preheat your barbecue or kitchen oven to 375°. After your Dutch oven is
dry, place it on the center rack with the lid ajar. Allow it to warm
slowly so it is just barely too hot to handle with bare hands. This
preheating does two things, it drives any remaining moisture out of the
metal and opens the pores of the metal.
Now, using a paper towel
or a clean 100% cotton rag, apply a thin layer of cooking oil. I prefer
using vegetable oil over peanut and olive oils because the burning
point of vegetable oil is lower so it will set up and harden at lower
temperatures. Tallow or lard can also be used but they tend to break
down over time so are not recommended on ovens that will be stored for
long periods of time. Make sure the oil covers every inch of the oven,
inside and out and replace it on the center rack, this time upside down
with the lid resting on top of the legs. This will keep oil from
pooling in the bottom of the oven. Bake the oven for about an hour or
so at 375°. This baking hardens the oil into a protective coating over
the metal.
After
baking, allow the Dutch oven to cool slowly. When it is cool enough to
handle, apply another thin coating of oil. Repeat the baking and
cooling process. When the oven can be handled again apply another thin
coating of oil. Do not leave any standing oil in the oven! Standing oil
can turn rancid ruining the protective coating you just applied. Allow
the oven to cool completely. Now it should have three layers of oil,
two baked on and one applied when it was warm. The oven is now ready
for use.
This
seasoning procedure only needs to be done once, unless rust forms or
the coating is damaged in storage or use. This baked on coating will
darken and eventually turn black with age. This darkening is a sign of
a well kept oven and of it's use. The seasonin's purpose is two fold,
first and most important, it forms a barrier between moisture in the
air and the surface of the metal. This effectively prevents the metal
from rusting. The second purpose is to provide a nonstick coating on
the inside of the oven. When properly maintained, this coating is as
nonstick as most of the commercially applied coatings.
Note: Avoid cooking
anything with a high acid content such as tomatoes, or a lot of sugar
such as cobblers for the first 2 or 3 times after seasoning your oven.
The acid and sugars can break down the protective covering before it
has a chance to harden properly.