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Seasoning your cast iron Dutch oven is required before its first use, so make sure that you have accounted for this after buying your Dutch oven.

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The steps are pretty simple, but take some time. You won't even have it completely seasoned after the first time, but will occur as you use your Dutch oven.

1. Cast iron Dutch ovens are
   shipped with a coating that
   keeps them from rusting during
   shipping. This must be removed
   before you start the seasoning process. Use soap, hot
   water, and a steel wool or other type of scrub pad to
   remove as much of the coating as possible. After this,
   never use soap to clean your Dutch oven again.

2. Warm the Dutch oven and lid on the stove (or in your
   oven) to completely get rid of any moisture that might be
   left.

3. Apply a coating of melted shortening to all surfaces of
   your Dutch oven, inside and out. Make sure to do the lid
   as well.

4. Preheat your oven to 350 degrees. Place your Dutch oven
   on a cookie sheet covered with foil on the top shelf,
   upside down. Bake for one hour. Turn the oven off and let
   the Dutch oven cool. Note that this will probably cause
   some smoke and certainly a smell in your house. If you
   have a propane grill that is large enough to hold the
   Dutch oven, then you may prefer to do it outdoors instead.

5. When done, remove the Dutch oven (it will be hot, so
   make sure to use an oven mitt, or hot pad (and make
   sure it is an old one, since Dutch ovens hold heat very
   well and may ruin a nice oven mitt).

6. Use a paper towel to wipe off any excess oil. Then recoat
   with shortening and cook it again for 1 hour. Turn the
   oven off and let it cool. You can repeat this step again, if
   you like, but twice should be enough.

7. Once done with this initial seasoning, wipe out all excess
   oil and then apply a light coat of vegetable oil (like canola
   oil). This will help keep it protected and ready for your
   first use.

8. The more you use your Dutch oven, the better seasoned
   it will get. It can help to cook foods, with high fat contents,
   such as bacon, sausage, or hamburger, the first few
   times to help speed up the seasoning processor. Deep-
   frying is another way you can help speed things up.

9. After each use, make sure to completely dry the Dutch
   oven, and then oil lightly before storing for your next use.
   Over time, it will darken and improve. When well-cared
   for, cast iron Dutch ovens can last for many, many years.

Scott Carey has many hobbies and interests, including outdoor cooking. See http://www.outdoorcookingmagic.com for Dutch oven cooking tips.

Article Source: EzineArticles.com

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