How to Season your Dutch Ovens

How to Season your Dutch Ovens

If you do not like to start your stove and get a kick back on the flame. Start your match or fire first and then turn the stove on then you will not get a blow back. Never Season your Dutch Oven inside because of the smoke, smell, and possible fire!!!

1. All Dutch Ovens now are pre-seasoned!!
If Not do this!
2. Lightly grease inside and out. Suggested oils are vegetable, solid Crisco, bacon grease, or lard because they offer a low burning point. You do not want the oil to pool anywhere while you are seasoning your oven, so be sure to turn bottom side up.

3. Put your Dutch Oven upside down. Put the lid on the top of the legs. Place Dutch Oven in BBQ or use your Volcano on Medium Heat until it turns black and burns the oil into the Dutch Oven. If you are using the Volcano, put about 25 briquets to 30 briquets into the stove. Remember, you want the heat around 500 to 550 degrees to burn the oil in. You will notice that sometime during this process smoke will come out of the BBQ for about 20 minutes or so. This is normal. Remember, you are burning oil into the pan. That is what creates the nice black look that you want. Your Dutch Oven will be extremely hot!!! After one hour, just turn off your BBQ and let the Dutch Oven cool by itself. This will take some time. I just let mine sit overnight, and that way it is cool in the morning when I take it out.

4. Your oven should be a nice black color. If you get what I call freckles, this is from not removing all the protective coating before seasoning your Dutch Oven. All you need to do is re-scrub those areas and then re-season your Dutch Oven.

5. If the pans are not as black as you like, just redo the process on a little higher heat on your BBQ. Remember, you want your Dutch Ovens black not brown…..brown means that you need to season at a higher heat.

6. Acid foods such as tomato sauce might remove some seasoning. Just lightly oil after use and place upside down in you BBQ for 30 min. to re-season.