Dutch oven care starts with the seasoning of the metal, but thesecond step is to make sure you clean your ovens properly after eachuse. More often than not, cleaning cast iron Dutch ovens is much easierthan scrubbing pots and pans. For cast iron, the cleaning process is intwo steps. First, food is removed and second, maintenance of theprotective coating. To remove stuck on food, place some warm cleanwater into the oven and heat until almost boiling. Using a plastic meshscrubber or coarse sponge and No Soap, gently break loose the food and wipe away. After all traces have been removed, rinse with clean warm water. Soapis not recommended because it will break down the protective coveringand will get into the pores of the metal to taint the flavor of yournext meal.

After cleaning and rinsing, allow the ovento air dry. Then heat it over the fire just until it is hot to thetouch. Apply a thin coating of oil to both the inside and outside ofthe oven and the top and underside of the lid. Allow the oven to coolcompletely. If you do not oil the outside of the oven, then with use,the protective barrier will break down and the oven will start to rust.As a suggestion, it is a good idea to keep a scrubber for cast iron andnever use it with soap.

Foraluminum ovens, the cleaning is the same as for ordinary pots and pans.Use soap and water and scrub them as you would your other pans.