Crosswords0 min ago
Dutch Ovens...
7 Answers
I recently purchased a couple of the aforementioned for use in outdoor cooking, (when the weather improves) I understand that these cast iron vessels need to be cured/seasoned prior to use.
I guess I can easily find methods on how to do this on the internet but just wondered if anyone here had any personal tips on the best way to prepare them ready for cooking.
TIA
I guess I can easily find methods on how to do this on the internet but just wondered if anyone here had any personal tips on the best way to prepare them ready for cooking.
TIA
Answers
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Sure... just wipe it clean with a clean dish towel (not a paper towel) then coat the inside thoroughly with Canola oil or even bacon fat and place in a hot oven (at least 35 degrees (F) (we're in the U.S.) and let it sit there for an hour or so... Repeat if it's not shiny when removed.
Some like to turn it upside down while in the oven, using another pan below it to catch any drips.
The Canola oil is best, in my opinion, since it's smoke temperature is fairly high (as is peanut oil)...
Some like to turn it upside down while in the oven, using another pan below it to catch any drips.
The Canola oil is best, in my opinion, since it's smoke temperature is fairly high (as is peanut oil)...
Thanks both!,
I think I've achieved the seasoning process now.
It seems the manufacturers give them a coating of wax, of some sort to keep them good while being shipped/stored.
I gave the a good scrub with hot soapy water and rinsed, then boiled some water in them for a couple of hours over a fire, poured away the water, final rinse, then left them to drain, upturned by the fireside, finally I gave them a spray with some 1cal olive oil.
Fortunately Retro, I do have a good pair of welding gloves, that I use with my wood burning stove.
For the first meal, I'm planning on 'mixed bean n' bacon stew', so you may wanna stay upwind ;-)
I think I've achieved the seasoning process now.
It seems the manufacturers give them a coating of wax, of some sort to keep them good while being shipped/stored.
I gave the a good scrub with hot soapy water and rinsed, then boiled some water in them for a couple of hours over a fire, poured away the water, final rinse, then left them to drain, upturned by the fireside, finally I gave them a spray with some 1cal olive oil.
Fortunately Retro, I do have a good pair of welding gloves, that I use with my wood burning stove.
For the first meal, I'm planning on 'mixed bean n' bacon stew', so you may wanna stay upwind ;-)
-- answer removed --
Not very amusing it you're on the receiving end, Divebuddy :-)
Thanks Retro, Yes I did know that, the ones I have, have 2 inch legs on the base to help prevent burning, when lowered over the embers and the lids are recessed to stop the ash and embers falling in when the lids are lifted.
Ps, I have also a special tool that safely lifts the lid, pretty cool!
Thanks Retro, Yes I did know that, the ones I have, have 2 inch legs on the base to help prevent burning, when lowered over the embers and the lids are recessed to stop the ash and embers falling in when the lids are lifted.
Ps, I have also a special tool that safely lifts the lid, pretty cool!
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