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| New comer to dutch oven cooking |
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I bought a dutch oven resently. I belive it was a preseasond one but i dont know, i attemped to season it but only made a mess should i strip it of scrub it or what I need some advise
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| Re: New comer to dutch oven cooking |
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| When you say "made a mess of it", what does it look like? I always reseason my new preseasoned pots at least twice before I use them ..just because so just reseasoning should not have hurt it. Now if you got too much oil on it and it spotted or flaked then it would be best to strip it down and start over.
Doug |
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| Re: New comer to dutch oven cooking |
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black tar-ish sticky goo in some places and ash in others I assume I used the wrong type of oil i.e. vegetable shortening and too much, perhaps too much heat.
I only have a charcoal grill and a cheazy propane portable campstove and I tried on that. I managed to season a skillet but that is it
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| Re: New comer to dutch oven cooking |
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| If it is sticky, you did not have it hot enough. I season mine at 500º for an hour, then turn the oven off and let it sit in it over night to cool down. I use only Crisco solid, not liquid and you want to use a real thin coat. You should do more than 1 coat, Ilike to do 3 before I use mine.If you got ash from the charcoal, I am guessing that maybe the coals had not fully lit before you put the oven in. I have done some of my big ovens on the grill before and they came out fine...just get as much heat to them as you can, but don't put the oven in if there is any flame touching the cooking grates. Flames give off smoke and you don't want the oven smoked up. Gray coals don't give off very much smoke so way till they are fully lit before putting the oven in.
doug |
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| Re: New comer to dutch oven cooking--"thin coat" |
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I'd like to comment on Doug's "real thin coat." This is very important. I like to use a rag that doesn't shed much lint to wipe the oven down after applying the coating. I prefer the Camp Chef Conditioner, but have also used other oils/solids to season my ovens. If you leave too much of the oil/shortening on the pot, it will flake off. I use the same method as Doug: 500 degrees in the grill for an hour, let cool overnight before opening the grill. I use the grill so I don't smoke up the house.
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