How to Disinfect a Cast Iron Dutch Oven

Dutch ovens are a wonderfully durable piece of cookware that can survive for generations when well cared for. While these pots are easy to clean, there may be a need to occasionally disinfect them if they've come intp contact with raw meat or other potentially hazardous material. If boiling water is not available for sterilizing, another effective method for disinfecting is easily at hand.

Things You'll Need

• 1 tbsp. bleach
• 1 gallon water

Instructions

1. Prepare a bleach solution of 1 tbsp. bleach to 1 gallon of cool or warm water. This strength will kill most bacterial strains including E. coli and Staph.

2. Soak the dutch oven with the bleach solution and let stand for at least 30 minutes.

3. Pour the solution out and rinse the pot thoroughly with clean water. Dry with a paper towel.

4. Apply a small amount of vegetable oil to a clean paper towel and coat the insides of your dutch oven just enough to show a slight shine.

5. Store your dutch oven uncovered. Storing with the lid on tight can lead to moisture building up inside the cookware which can promote rust and mold growth.

Tips & Warnings

• Never use harsh chemicals on your dutch oven. The metal used for this cookware is porous and could absorb these types of cleaners.

References

• Bacteria Killed by Bleach and Water
• CDC Facts about Bleach

Resources

• Care of Cast Iron Cookware