How to Cure Cast Iron Dutch Ovens

Curing or seasoning cast iron is the process of applying a thin layer of carbon to the surface of the metal to prevent rust and to keep food from sticking. It is a simple process, and most American kitchens have all the necessary materials. A properly and regularly cured piece of cast iron cookware can last for generations.

Things You'll Need

• Dutch oven
• Oven
• Dish soap
• Hot water
• Cooking fat (corn oil, vegetable oil, canola oil, peanut oil, vegetable shortening)

Instructions

1. Wash dutch oven thoroughly in hot, soapy water, then allow to dry. If your dutch oven came with a lid, wash that as well.

2. Apply a thin and even layer of cooking fat to the outside and inside of the dutch oven, and to the top and the bottom of the lid.

3. Place the dutch oven in the stove with the lid on a separate rack. Do not put the lid on the dutch oven.

4. Turn oven to 350 degrees Fahrenheit (175 degrees Celsius) and allow to "bake" for one hour.

5. Turn off the oven and allow lid and dutch oven to cool completely before handling.

Tips & Warnings

• It is imperative that the layer of fat be very thin and very even. There will be some smoke, so be sure that the kitchen is properly ventilated before attempting this. Turn on the exhaust fan or open a window.

• Do not use expensive olive oils or nut oils for this. It is a waste of money and will cause a lot more smoke than their less expensive counterparts.

References

• "Steak Your Claim." Good Eats. Prod. Alton Brown. Food Network. 7 July 1999.