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Old 02-10-2014, 11:36 PM   #41
Join Date: Jan 2014
Posts: 31
Dutch oven cooking

Trudniator Do you re-season at all. Add to that is, not strip and re-season?

As in re-oil prior to each use, only occasionally, or almost never?

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Old 02-10-2014, 11:57 PM   #42
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Join Date: Mar 2011
Location: Wisconsin
Posts: 1,325
I never really have to re-season. All of our ovens and pans are really well seasoned. I oil lightly after use before putting them away. I guess the key is to get a good patina before using them the first time. We season on our gas grill for 3 or more hours, oiling several times.

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Old 02-11-2014, 11:59 AM   #43
Join Date: Oct 2013
Posts: 3
Go to Lodge Cast Iron Cookware - America's Original Cookware - South Pittsburg, TN USA and all of your questions will be answered about cast iron cooking. I prefer lodge cast iron because it is manufactured in the US without iron impurities that may be found in foreign made products.
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Old 02-16-2014, 10:35 PM   #44
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Location: Palestine, Texas
Posts: 146
dutch oven

Get A Lodge. I have two, one for cooking and one for desserts.
A booklet is enclosed with instructions on how to car for you oven.
curing , cleaning and storage. Also ,a small started cook book may be enclosed. It was with mine.
Most of the left overs can be cooked out with hot water. Use a nylon bristle brush or a nylon scraper. wipe dry and use heat to finish drying. the wipe with a light oil coating.
Also, there is an app called "Dutch oven cooking" download it. You key in required temperature and it will tell you the number of coal for top and bottom.

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