As seasonal Dutch Oven

!±8± As seasonal Dutch Oven

There are a handful of reasons that you need to season a Dutch oven before cooking with it:
It forms a non-stick surface on the plate. It makes it easy to clean It prolongs the life of the stoves in cast iron dutch pot.Traditional and often find themselves with a new flat-lining layer of wax and mineral oil to the pot to protect against rust. This structure must be cleaned out of the oven before the curing process begins. Removing the wax can be removedvery hot water, soap and some steel wool.

At the beginning of the maturation process, you first need to heat the pot and lid. When heated, the pot and cover with a thin layer of fat covering the inside surfaces. Reduction tends to be more effective.

Then go to your plate, the heat to a temperature of at least 200 degrees Celsius. Then place the Dutch oven upside down on the grill with a tray below the melting point of oil from the shortening of the event. Leave the pot"Kitchen", for two hours. At the end of 2 hours, turn off the oven and cool to the Dutch oven, where it is. Once cooled to room temperature and then take the same fat coating and heating. This process must be performed in triplicate. The more they cheered the thin surface of the Dutch oven.

If the oven is small or not suitable for this service, you can do the same job on an open flame or barbecue. The only limitation of this plan wouldMake sure you turn the pot so it heats evenly. This process should also always have the pan off the rust, but if the rust occurs in some places, you can just comb through parts of the pot and treatment with the lard and heat, if necessary.