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Old 02-26-2013, 08:52 AM   #1
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Re-Season Dutch Oven & pics

I had to re-season my 14" Camp Chef dutch oven due to rust and racid oil. I scrubed with soap and hot water and a scouring pad. I then followed the instructions in the article"Chemistry of Cast Iron Seasoning: A Science-Based How-To" using Flaxseed oil on my grill. I could not be more pleased with the results. This is after 5 coats of oil. It is compleatly dry in the pics. Flaxseed oil worked GREAT!!!





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Old 02-26-2013, 09:04 AM   #2
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Nice job but I remember from Scouts that you NEVER use soap on cast iron cooking utensils. It seeps in and is very difficult to burn off. Yuck.
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Old 02-26-2013, 09:40 AM   #3
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That's an old wives tale. That's only true if you dump soapy water into a hot un-seasoned oven. And even then it's not very hard to rinse out. Soap and water won't hurt a properly seasoned pan at all. That coating is impervious to almost anything.
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Old 02-26-2013, 10:13 AM   #4
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Nice! I'm going to come back to this thread later... I have a older set that I've grossly neglected the last few years.
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Old 02-26-2013, 10:14 AM   #5
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An "old wives tale" perpetuated by the manufacturers (such as Lodge) then. I think I'm going to believe them.
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Old 02-26-2013, 10:25 AM   #6
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Wow - looks great! How many hours did that take?
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Old 02-26-2013, 10:26 AM   #7
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All of the instruction manuels I got with my dutch oven says to use soap and water to clean everything up just before re-seasoning. After that it says to just clean up with hot water wipe dry and re-coat with oil or lard b4 storing.
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Old 02-26-2013, 12:03 PM   #8
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I re-season mine at 500F for an hour. It puts a very strong seasoning on them doing it like that.
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Old 02-26-2013, 01:34 PM   #9
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Thx all for the replies. After washing/scrubbing with soap & water, I threw it on the grill for 1 hour to dry and burn off any residuals. It smoked a little & trust me me there was absolutly NO soap or any contaminants left in this dutch oven. Like I mentioned before the Flaxseed Oil worked fantasticly.
Follow this, it's very easy"Chemistry of Cast Iron Seasoning: A Science-Based How-To"
QuietTimes-Each application was left on the grill for 1 hour or so, than I opened the lid to cool the D.O. & repeated.
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Old 02-26-2013, 02:26 PM   #10
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To me the best way to season a cast iron pot is to wipe it with lard, or food grade oil(vegetable, olive etc),my parents and grandparents used lard, I personally use peanut oil. I then place the pot and lid in a bon fire, I put hot coals/embers in the pot as well as on the lid. I let it stay in there several hours making sure glowing embers are in and around the pot as well as the lid. I take it out the fire and let it cool off, wash it with soap and water and wipe it dry with a paper towel and let it air dry. I used to dry it on the stove like my Mom, my Uncle taught me to wipe it dry with a paper towel and let it air dry. Letting it dry on its own seems to keep the rust away longer than drying it on the stove. All of my cast iron pots are seasoned the same way (8qt, 10qt, 12qt,14qt and 20qt). A coon-***** can never have too many cast iron pots!
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