It
is important when storing your Dutch ovens to keep the lid cracked so
that air can circulate into it. This can be accomplished by laying a
paper wick, made from a napkin or paper towel folded accordion style,
across the rim of the oven leaving a small amount outside, and then
setting the lid down on top of it. The wick also acts to draw any
moisture out of the oven. If air cannot circulate into the Dutch oven,
the oil used to protect it will turn rancid and will permeate the pores
of the metal with a sour odor. DO NOT cook anything in a rancid oven, you will not be able to
stomach the food! A rancid oven must be stripped of its protective coating and then be re-seasoned again.
When
storing my Dutch ovens I like to put them in a protective cover to keep
them from collecting dust, and to keep anything that might brush up
against them from getting dirty. The covers also help protect the
outside finish on the ovens from being scratched up in transit when
camping or transporting ovens.