Posts Tagged ‘cast iron’
What does it mean to “season the rim” of a Dutch oven/slow cooker?
Author: The directions say - "Although the enamel coating on your cookware does not require seasoning, we recommend seasoning the vessel rim and lid rim where the cast iron is exposed with cooking oil. Heat your cookware in oven at 350 degrees for one hour".
Is it telling me to rub oil (not sure what is best) on the rims and then cook it by itself in the oven?
Posted in Dutch Oven Talk | 
Tags: cast iron, cooking oil, cookware, enamel coating, oil heat, rim, rims | 
1 Comment »
Will making Coq au Vin in my bare cast iron dutch oven disintegrate its seasoning?
I can't afford those expensive Le Creuset ones so I bought a super cheap Lodge dutch oven. Since Coq au vin has wine, which is an acid, will cooking Coq au vin in seasoned cast iron for the prolonged period of time disintegrate my hard earned seasoning? Is it really worth an extra 170 bucks for a pot?
Posted in Dutch Oven Talk |
Tags: cast iron, coq au vin, lodge dutch oven, period of time, pot, prolonged period, wine |
5 Comments »