Dutch Oven Cooking
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Thanks for the offer. I'm hoping for running my 40 or I may have an expedition type rig by then.Mace said:Drive down in a yugo for all I care.
Ride with me. I am positive I can make it fun fer ya
We bought a preseasoned Lodge on the 3rd. Got it home and realized the preseasoning oil could be something the 
is allergic to. Called them today and found out they do use soybean oil to season their ovens. Took it back and bought the chinese knock off. We have the 4 qt knock off and it's been fine, though Drew is right that it's a bitch to get all the preservative wax off it.
is allergic to. Called them today and found out they do use soybean oil to season their ovens. Took it back and bought the chinese knock off. We have the 4 qt knock off and it's been fine, though Drew is right that it's a bitch to get all the preservative wax off it.
whooooaaa! stop the bus!
i dont know where you are coming up with this info guys, but it is very odd.
A dutch oven dosesnt cook food.
a dutch oven is where you fart in bed and hold the covers of your wifes head.
i dont know where you are coming up with this info guys, but it is very odd.
A dutch oven dosesnt cook food.
a dutch oven is where you fart in bed and hold the covers of your wifes head.
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Mom tells a story of finding a cast iron fry pan inside a stump on their place in Alaska. Somebody had burnt something on it so bad they just chucked it.Cube Dweller said:We bought a preseasoned Lodge on the 3rd. Got it home and realized the preseasoning oil could be something the
She hung it from a limb by a wire and use a blow torch to burn it clean, then re-seasoned it. She is still using it 50 years later.
So next time just fire up the propane torch and burn that wax off.
Short of breaking it I don't think it is possiable to ruin cast iron.
I am really liking how to season my cast Iron..
Grease it with crisco and put it on the gas grill upside down at fairly high heat for 4 hours or so.. Works great
Grease it with crisco and put it on the gas grill upside down at fairly high heat for 4 hours or so.. Works great
Does your DO seasoning have anything to do with the "Western Style Dutch Oven" dinner being server at the Gambol?Mace said:I am really liking how to season my cast Iron..
Grease it with crisco and put it on the gas grill upside down at fairly high heat for 4 hours or so.. Works great
Question for anyone that has used the preseasoned Lodge - how 'well' seasoned are they really from the factory.
I guess I'd still be inclined to season it once more before use. I just can't believe that it's that well seasoned from the factory.
I need to purchase my own as I've been mooching one from my troop the past couple of trips.
I guess I'd still be inclined to season it once more before use. I just can't believe that it's that well seasoned from the factory.
I need to purchase my own as I've been mooching one from my troop the past couple of trips.
As a matter of fact...rusty_tlc said:Does your DO seasoning have anything to do with the "Western Style Dutch Oven" dinner being server at the Gambol?
No
I have nothing to do with the gambol DO stuff
Then no Green Chilli chili for you when you come down
I am going to make a free meal for just about anyone that comes down on friday night. I am thinkin chili but am not sure yet...
I am going to make a free meal for just about anyone that comes down on friday night. I am thinkin chili but am not sure yet...
Brentbba said:
In my quest to find out what they use to season the iron I talked to the lady at Lodge. They take it up to a much higher temp (?) than you can on a gas grill or oven in their kiln. So I could see how the oil would penetrate deeper than a home seasoning job.
Though I've had good success on a gas grill with canola oil at about 450* for an hour.
Cruiserdrew
On the way there
Crisco is the bomb for the initial seasoning. Both of the books I have on DO cooking, reccomend it specifically and it really makes a hard an durable surface. 450 sounds hot-I do mine around 375 and it seems to work. That's a good experiment though, what temp is optimum?
From what I've read there are two schools of thought on seasoning.Cruiserdrew said:
Low and slow vs hot and quick.
I've done the 350 overnight and the 600 for a couple hours on the gas grill. Both seem to work well for me.
Whatever you do the objective is to fill the pores in the cast iron.
My skillet has had stuff burnt on and scrapped off so many time the bottom is like glass. Carbon is the original non-stick surface.
Cruiserdrew said:
Crisco IS the bomb to season these ovens
Brentbba said:
I'd say pretty darned well. I got mine a few months ago, rinsed it in hot water, coated it in oil and put it in the oven at 400 for an hour anyway though. Stuff still just wipes right out.
I was inspired to re-season my (dads) old frypan, too. Screw the teflon! Even works for stainless, but you probably need a higher temp...
TUFFTORQ said:Although Lodge is a good oven, I don't believe it's the only choice
Lodge is American Made. I've been to their foundry in South Pittsburg Tennessee. At least in 1997, it was their only foundry.
They have a very cool facility. They actually scrub/clean/tumble their castings in river rock. It cleans them very nicely.
JR