Seasoning and Care
People traditionally season their Dutch ovens like other cast-iron cookware. A new oven comes from the manufacturer coated with wax or shellac. This must be removed before the oven is used. An initial scouring with hot soapy water, or turning them upside down in a hot barbecue, will usually remove the protective coating. Subsequent cleanings are usually accomplished without the use of soap. After the new oven has been cleaned it should be completely dried and then given a thin coat of vegetable oil to prevent rusting. The oven should then be heated so as to bond the oil to the metal. As with other cast iron vessels, a newly seasoned oven should not be used to cook foods containing tomatoes, vinegar, or other acidic ingredients. These foods will damage the new seasoning. Instead, newly seasoned ovens should be used to cook food high in oil or fat, such as chicken, bacon, or sausage, or used for deep frying.
After use Dutch ovens are typically cleaned like other cast iron cookware: with boiling water and a brush, and no or minimal soap. After the oven has been dried, it should be given a think coating of vegetable oil to prevent rusting. Animal fats should be avoided as they are likely to cause illness when they go rancid.
Where possible, a cleaned and freshly oiled dutch oven should be stored in a clean, dry location with the lid ajar or off to promote air circulation and to avoid the smell and taste of rancid oil. If the Dutch oven must be stored with the lid on, a paper towel or piece of newspaper should be placed inside the oven to absorb the moisture.
With care, after much use the surfaces of the Dutch oven will become dark black, very smooth and shiny, and as non-stick as the best Teflon or other non-stick cookware available. With proper care, a Dutch oven will render decades or centuries of service.
