| Dutch Oven Maintenance & seasoning |
- To season a Dutch oven, peel off all labels, cover it with a thin layer of vegetal
oil and heat it up to 300C-570F in a conventional oven for about one hour. The
heat will cause the oil to harden and stick to the pot walls forming a protective
coating (similar to Teflon) that will prevent food from sticking to its walls while
cooking as well as protect the pot from rusting.
- After the pot cools off, cover it with an additional layer of vegetal oil and store it
with its lid beside it rather than on top of it (for ventilation and to prevent rust).
- When using it for the first time, it is preferable to cook a fatty meat dish (not an
acid dish containing tomatoes or vinegar) so that seasoning is reinforced.
Done!
How to clean a Dutch oven?
How to maintain and season "Dutch oven" to keep it in top condition?
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- Usually, the oven arrives from the
manufacturer coated in wax or shellac. The
coating should be removed with hot water,
soap and ScothBrite.
- After thoroughly drying the oven with a
towel, it should be seasoned.
- Open the window and turn on the hood since
smoke can be emitted during seasoning
| Copyright © 2009 Oven Cleaning Guide |