Camp Cook

[Head Cook]

Before using your new cast iron Dutch Oven for the first time it must first be seasoned to give it that black mostly non-stick coating. Here is how I've done it with good success.

When you first remove it from the box, give the Dutch Oven and lid both a good washing in warm soapy dishwater to remove the protective coating that they are shipped with. When finished washing, rinse well in very hot water and then let dry completely.

After the Dutch Oven and lid are dry from the wash, but not yet cool, give them both a good coating of Crisco shortning. Plain, not buttered. The cast iron warmed from the hot rinse will help the Crisco melt and flow into the tiny pores. Make sure you coat every bit of the oven and lid with Criso, both inside and out.

When finished coating the cast iron with Crisco, wipe off any excess that may remain. Then place the Dutch Oven and lid into a very hot (400F and up) oven or outdoor grill. I prefer the outdoor grill (if it has a cover) because there will be a lot of smoke.

Put both parts in the heated oven or grill. Put the bottom of the Dutch Oven upside down on aluminum foil to help catch anything that may drip off.

Bake both pieces for about an hour or until the smoke quits completely. When the hour is up, just turn off the grill or oven and let everything cool together.

When finished you'll have a nice dark drown coating on your Dutch oven and the seasoning will get better each time it is used.

After cooking you won't need to wash a seasoned Dutch Oven with soap. Just scape out as much food as you can with a spatula, peice of wood or whatever is handy, and let the rest bake off in the campfire. Or you can use a srubbing sponge and hot water to wash it out.

If you use soap to clean the oven it will have to be seasoned again.

[blackpot]

That's almost perfect. Too many people follow the lower temp recommendations and don't get a good initial season. My only change is after you are done all the Crisco should be burned to carbon and you should have a black pot.

David

[Head Cook]

That's a good point. Thanks.

And welcome to the forum.