Re: dutch oven prep
Keith Wood (kwood@CJNETWORKS.COM)
Thu, 29 Apr 1999 22:58:47 -0500
Those new Dutch ovens can be seasoned easily.
First, wash thoroughly with soapy water and dry. Heat in a hot oven, maybe
400 degrees, then coat with a thin layer of vegetable oil inside and out.
Repeat a couple of times, recoating the inside. The outside just needs a
little coating to help prevent rust. The idea is to coat the metal with a
cooked in oil coating so that food has a slick surface rather than a rough
surface that it can cling to. Season both the pot and the lid.
After seasoning, your are ready to cook. The first few times you may get a
little sticking but that will diminish with time if each time you reseason
the oven. After using for cooking, don't use lots of soapy water for
cleanup. Warm water and a nylon scrubbie or a wad of aluminum foil will
remove the left over food particles. Use tiny bit of soap if you must.
Don't use steel wool or metal scrubbies that will break the seasoned
surface. Rinse thoroughly, dry, reheat on the fire and apply a new thin
coat of oil and let cool. Once ina while, recoat the outside to prevent
rust.
When preparing to cook, I always preheat and wipe out any oily residue with
paper towels before adding food. A heated surface minimizes sticking of
most foods.
Others experiences may vary.
A good web site on Dutch ovens is the Internatinal Dutch Oven Society.
www.idos.com
Keith Wood
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Keith Wood
Support Services Manager
Morris Systems Support Group - Topeka
Morris Communications Corporation
kwood@scilab.com
800.777.7171
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