Scouts-L Mail Archive for April of 1999: Re: Deal on Dutch Ovens
Re: Deal on Dutch Ovens
Wed, 28 Apr 1999 14:22:17 +0000
> The cookware just arrived at the San Jose Calif. Costo's. We bought 4 for our
> patrols...and one for family. The boxes are the perfect size for patrol boxes.
> Now, the BEST way to season cast iron?
Go to http://www.lodgemfg.com/care.htm for instructions for seasoning
new and old dutch ovens from Lodge Manufacturing Company.
I am including the instructions below for those who only have email
How to 'Season' Cast Iron Cookware
Seasoning is the process of allowing oil to be absorbed into the
iron, creating a non-stick, rustproof finish.
Here's how to do it:
1. Wash with hot, soapy water and a stiff brush. Rinse and
2. Oil the cookware (inside and out) with MELTED solid
3. Turn upside down on the top rack of a 350�F pre-heated
4. Put aluminum foil on the bottom rack to catch any excess
5. Bake the cookware for one hour at 350°F.
6. Let the cookware cool slowly in the oven.
7. Store, uncovered, in a dry place when cooled.
The New Utensil
Wash thoroughly with mild dishwashing liquid to remove the wax
coating used for protection in shipping. Rinse
with hot water and dry completely with a soft cloth or paper
towel. NEVER ALLOW TO DRAIN DRY, OR
WASH IN A DISHWASHER. Oil the utensil on the inside thoroughly
with a LIGHT COATING of solid
vegetable shortening. Do not use salted fat (margarine or butter).
Treat all cast iron lids in the same manner as
the pot. Place the oiled utensil in a 250�-300� oven and bake.
After 10-15 minutes remove from the oven and
drain off all excess oil. Return to the oven and bake for 1 hour.
Allow to cool naturally to room temperature
while in the oven. Your utensil is now ready to use.
If your old or new cast iron ware gets light rust spots, scour the
rusty areas with steel wool, i.e. SOS pad, until
all traces of rust are gone. Wash, dry and repeat seasoning
If your food gets a metallic taste, or turns "black", it means one
of two things are wrong. Either your pot has not
been sufficiently seasoned, or you are leaving the food in the pot
after it has been cooked. Cast iron utensils are
NOT to be used as storage vessels. Remove food from the cookware
as soon as it is cooked. Always clean
your utensils immediately with boiling hot water and brush. Rinse
and dry thoroughly. Prior to storing, oil very
lightly with vegetable shortening, such as Crisco or spray with a
shorting spray, such as Pam, then wipe dry with
paper towel. Store in a dry place uncovered. This is especially
important in humid climates. If you put a lid on a
pot for storage, condensation could occur causing rust. Give your
pot clean, dry air in a place where the
temperature is fairly stable.
It is recommended that you cook foods with high fat and grease
content the first few times to expedite
seasoning. This would include cooking bacon. sausage, hamburger,
or deep frying potatoes, chicken, etc.
Soups, stews, etc. (foods with high moisture and acid content)
have a tendency to remove seasoning from a
cast iron utensil and may want to be avoided at first, or be aware
your utensil may have to be re-seasoned after
use. After regular use, clean, oil lightly while warm, then wipe
dry with paper towel or soft cloth before storing.
Your ironware will darken with use and improve with age. A well
used piece of ironware will develop a patina
that truly is the ultimate in non stick cookware.
Len Christiansen email@example.com
SA Troop 292, Mobile, AL ...I used to be an eagle (SR-101)!
Gihim - One Who Encourages