How to Treat My Dutch Oven Before Use

There is a reason that the cast iron Dutch oven has been used for hundreds of years. Its use continues to this day, despite the fact that it cannot be used in microwaves, but like any cast iron pot, you can use it in the oven, stove top, and on an open fire. However, you should not use your Dutch oven right from the box after bringing it home from the store--you will need to clean and season it properly before your first use. After that, you will never wash it with soap again, and your Dutch oven will be non stick.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Dutch oven with lid
• Soap and water
• Oven
• Large 9" by 14" or larger rectangular cake pan
• Vegetable oil or shortening
• Paper towels
• Oven mitts

1. Wash the Dutch oven and its lid with soap and water both inside and out. This will remove the protective coating which could leech into your food if it is not removed.

2. Dry the Dutch oven thoroughly with paper towels or put the Dutch oven and its lid into a 200 degree F oven for 15 to 20 minutes. Leave the door of the oven cracked to allow moisture to escape.

3. Remove the dry Dutch oven and lid from the oven using the oven mitts. It will be hot. Let it cool completely before proceeding.

4. Preheat the oven to 350 degrees F.

5. Dip clean paper towels into the vegetable oil or shortening. Liberally coat the inside and outside of both the Dutch oven and its lid with the fat.

6. Wipe the excess fat off of the Dutch oven with clean paper towels.

7. Place the Dutch oven upside down in the cake pan. Place the lid down on the cake pan next to the Dutch oven. Both should sit entirely inside the cake pan since when the fat melts from the Dutch oven and lid, it will drip into the pan. Without using the pan, you could cause a fire in your oven.

8. Put the cake pan with the Dutch oven and lid into the oven and close the door. Let it bake the fat into the cast iron for 45 minutes to one hour.

9. Remove the cake pan with the oven mitts. Wait for the Dutch oven to cool enough to wipe extra fat off of the inside and outside of it.

10. Repeat Steps 5 through 8 to coat both the inside and outside of the Dutch oven and lid with a second coating. Bake again inside the cake pan for 45 minutes to one hour.

11. Wipe the extra fat from the Dutch oven and lid with clean paper towels.

12. Coat the interior and exterior of the Dutch oven with a final light layer of vegetable oil or shortening, wiping away the excess. This will remain on the Dutch oven, and you will not bake it in. The oil coatings baked into the cast iron and your Dutch oven will be non stick for most applications.

13. After cooking with your Dutch oven, do not use soap and water to clean it. Scrub any stuck on food with plastic or steel wool scrubbers. See warning.. Rinse with water and wipe with clean towels. Reapply a light oil coating to the oven before storing it.

Tips & Warnings

• Use a cake pan large enough to place both the Dutch oven and lid side by side on it. After seasoning, do not use soap to clean your Dutch oven, or you will have to season the Dutch oven again. If you use steel wool to scrub your Dutch oven, do not use products that have been impregnated with soap or detergent.

Who Can Help Sponsored

• How to Lose 30+lbs Guaranteed. Try it Free.