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I have written 2 cookbooks on camp Dutch oven cooking. Here is an excerpt from my little section on seasoning.
"Seasoning: Cast iron may be heavy, but with a proper seasoning, is the greatest type of metal to cook in. But, you need to keep your cast iron free from rust and well seasoned to make it “stick free”.
When someone buys cast iron from the store, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a type of varnish or dipping it into hot paraffin wax. This protective coating must be cleaned off before seasoning your cast iron.
If your Dutch oven is made by LODGE, the protective coating is a sprayed varnish coating, which must be scrubbed off. Heat the Dutch oven inside your home oven to 200 degrees F., then with a hot pad, lower the Dutch oven into hot soapy water, and scrub the Dutch oven with a S.O.S. pad. Scrub the inside and outside of the Dutch oven very well, rinse well, and towel dry. Then place the Dutch oven back into your oven at 225 degrees F to dry for about 10 to 15 minutes. The only way to dry cast iron is to dry it completely. I do mine in the oven because, the heat is not concentrated in one spot, as it is on the stove top, which can cause minute cracks.
If your Dutch oven is made by any of the other companies that make outdoor Dutch ovens, the protective coating is dipped paraffin wax, which can be burned off. Do this outdoors in your gas B.B.Q. or, a kettle type charcoal B.B.Q. like a Weber. In a charcoal B.B.Q., use Mesquite charcoal for fuel because it burns much hotter than briquettes. Start the charcoal or light the gas B.B.Q., set on high and pre-heat the B.B.Q. When the charcoal is white, spread it out a little so that is not to close to the cooking grate. Place the oven onto the cooking grate, upside down, and close the lid on the B.B.Q.
Heat the oven to 450 degrees F to 500 degrees F for 15 minutes. Close the B.B.Q. and cook the Dutch oven for about 1 hour at 450 degrees F to 500 degrees F , or until the Dutch oven stops smoking. Cool then scrub the oven and dry as directed above.
To season the Dutch oven, place the oven upside down on the cooking grate and warm the oven for 20 to 25 minutes at 450 degrees F to 500 degrees F . With hot pads, remove the D.O. and rub a light coat of lard, bacon grease, white Crisco, or vegetable oil, using a paper towel
Coat the inside and outside of the D.O. and lid. You only need a light coat of oil, you don’t want the grease to be dripping off the oven. Place the Dutch oven back onto the cooking grate and cook the Dutch oven for about 1 hour at 450 degrees to 500 degrees F , or until the oven stops smoking. Remove the oven from the B.B.Q. with hot pads to cool. If the D.O. is a glossy brown color, not black, return to B.B.Q. to cook about thirty more minutes. By doing this outside in the B.B.Q., you don’t have to fill the house with smoke and set off the smoke detectors."
Nowadays, Dutch ovens made by Camp Chef and Lodge are "preseasoned" you can cook in them right out of the box, after a light washing, but I do suggest that you apply at least one seasoning of your own before using. The directions most company’s give on seasoning don’t tell you hot enough temperatures. You must season cast iron at no cooler than 450 degrees F and don’t go hotter than 575 degrees F. I do mine at 500 all the time with a beautiful black pot after it’s all done. more questions? email me
also go to yahoo groups for more answers ask in "castironitis" "dutchovencooking" or "BADOGS" I belong to all 3 and moderate castironitis
Put it in a 180C oven for about 30 minutes, after wiping the inside with veg. oil.
Here’s a good reference:
http://en.wikipedia.org/wiki/Seasoning%5F%28cast%5Firon%29#Seasoning
rub some veggie oil onto the pan with a paper towel and bake it in the oven for about an hour at 250-300.
Well I always thought that a Dutch Oven was when you farted under the sheets and pulled them over your girlfriends head…so I’d season it with maybe Mexican food….because that usually makes me pretty gassy and ripe.
For the cooking implement..either rubbing oil on it…or just plain using it will season it…
Season Lodge Cookware
Wash utensil in hot, soapy water. Use soap this time only. Rinse utensil and dry completely. Discoloration on towel is normal.
Apply a thin, even coating of melted shortening (Crisco, Wesson, etc.; do not use butter or butter flavored shortening) to the utensil with a soft cloth or paper towel. Apply inside and outside (NOTE: If your utensil has a lid, make sure you season it as well.)
Preheat oven to 350 degrees. Place utensil on top shelf of oven, upside down. Place aluminum foil on a baking sheet and put on bottom shelf of oven to catch any drippings. Bake in oven for one hour, then turn oven off and let utensil remain in the oven until cool.
To clean utensil after use, use boiling water and a plastic scrub bun or brush. Do not use soap, unless you are going to repeat the seasoning process. Do not put in dishwasher.
Always wash immediately after use, while still hot.
After washing utensil, dry thoroughly, then spray lightly with
vegetable oil, (Pam, for example), wipe with a paper towel, and store. Never store utensil with lid on. (Cast iron needs air circulation.)
Do not use utensil as a food storage vessel.
To remove heavy food or grease build-up, scour with steel wool, SOS pad, etc., then re-season.
Deep fry in Dutch ovens at least six times prior to cooking beans of any kind. Re-season utensil after cooking acidic foods, such as beans or tomatoes.
Follow these simple steps and your Lodge Cast Iron Cookware can last a lifetime.
Rub a thin layer of vegetable oil, with a paper towel, through the inside of the oven after you clean it. Also when you wash the dutch oven dry the outside with a dishtowel and the upper half but turn the burner on and let the heat dissolve the excess water left in the bottom of the oven after washing. I’m not sure the exact reasons why, but it’s how I was raised to take care of them.