If it was mine, I would season it at 500 degrees in a grill for an hour. It will be smoky, so I wouldn't do it in the house. Worth a try. You might get lucky and end up with a nice black seasoning. Without seeing it, it is hard to tell. The thick stuff might flake off. If you have a self cleaning oven you could put it in there to clean it, but that will smoke too. I have no experience with burning seasoning off a dutch oven. That sounds pretty extreme. They will crack. Others might disagree with my opinion.
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