cooking with dutch ovens/cast iron? (Not sure if this is the correct board for this, but oh well.) I started cooking wih dutch ovens last summer so I'm new to the skill. I must say that there is a major difference when I cook my backstraps and chantrelles in cast iron. I really dont understand the "seasoning" process and am searching for some help. I have read that you shouldn't wash them with soap, but how do you get them clean? How often should your reseason them, and whats the best method. I like using bacon grease, but not sure if theres a better way or not. I'd sure appreciate some help as summer vacation approaches, (the best time to be a teacher ) and I get the urge to cook like the pioneers did. Willing to share recipes with you to!

I am no expert here but this info may help?? One other thing I have been told..No Tomatoes! Or acidy foods like such? I usually cook steaks, mushrooms and onions the just rinse and wipe the pan out. I also leave a couple of paper towels in each pan when I am done...


Hope this helps?
I got the following from cast iron

Seasoning Cast Iron


Cast Iron Cookware must be seasoned properly and it will last a life-time. ( I still use my Grandmother's cast iron skillets on a regular basis and they must be at least 60-70+ years old.)

New Pans
Heat the oven to 250o - 300o
Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.
Repeating this process several times is recommended as it will help create a stronger "seasoning" bond.

Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.

Pans needing Re-Seasoning
If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned.

Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. I understand that heating the pan first to a temperature that is still safe to touch helps open the pores of the metal and makes it easier to clean.
Dry the pan immediately with dish towel or paper towel.
Season the pan as outlined above.
Caring for Cast Iron Cookware
Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.

Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or soap (detergent) as they will break down the pan's seasoning.
Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and the food will take on a metallic flavor.
Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be re-seasoned.


I got one of those 6 or 7 piece set up from Costco about 4 years ago. I love to cook with the stuff..

Thats good stuff! I'm getting off the board right now to go reseason my skillet! Damn, I'll have to go cook some bacon first!

Thanks.

When cooking with cast iron bacon is your friend. No wonder I love it! I have always used regular handwashing with detergent, rinse well, dry on a medium hot burner and use a paper towel to smear some bacon grease in the hot pan, let it cool and wipe out the excess. The other great thing about cast iron is that it is very forgiving, if you screw up just clean it good and start over....hmmm bacon & eggs is starting to sound like dinner

UMMM bacon!

By the way Elk you reminded me of something. 'M' Day is next weekend!!

Man, this is almost starting to feel like
X-mas!!!

Or anyone else from PP in the area I'll buy ya 1

It's kickoff of summer boys and girls

PMartin - that sounds like fun, except for the golf part of course

If you take your dutch oven try making a dump cake (not really an appealing name but its good)

1 can of pie filling (I like apple)
1 box of cake mix (I like spice cake)
1 20 oz bottle of sprite
15 charcoals

Put the can of fruit in the bottom of the pan, pour the dry cake mix on top of that, then pour the sprite on top of that. Put 8 hot charcoal under the pan, the rest on top. When you can smell it, its done (about 20-30 minutes...) Its my families favorite recipe. My wife likes cherry/chocolate. My son likes peach/spice cake.

Anyway, have fun.

I had some cast iron grills on my barbeque and for the life of me could not keep them from rusting. The guy at Weber said it was from all the acid in the barbeque sauce. Switched to stainless, life is now easy.

I love the cast iron pans for camping because you can cool directly over the fire.

Gutz, I have noticed you like bacon, beer and donuts. I s your middle name Homer

Leavensworth? Man, thats too crowded for me!! I'll see you on the water when things get hopping again