Dutch oven

duffer · December 2009

I recieved the cast iron dutch oven as a gift. No instructions were included and I am unsure if I should season it first or is it ready to go?

I also just joined the forum after being an egg owner for over 10 years and look forward to hearing from you.

Rusty Rooster · December 2009

Even if it was pre seasoned additional seasoning will not hurt it. If it were mine I will give it additional seasoning, unless your firs cook in it will be something real greassy.

Camano · December 2009

Welcome to the forum.
I also got a dutch oven for Christmas. There are a bunch of recipes on the forum using it.
I think most dutch ovens come seasoned but it may not hurt to give it a good seasoning. Have fun.

TNmike · December 2009

If your DO is black it is most likely preseasoned, if it is a dark gray it has not been seasoned. If it is not seasoned it has a coating from the factory to prevent rusting during shipping and this will need to be removed by a good washing with soap and water and then seasoned. Mike

duffer · December 2009

The oven is from the big green egg so I assume it is ok to use but I will season it it a bit before. Thanks for your help.

duffer · December 2009

Thanks.

duffer · December 2009

Where will I find the recipes?

Thanks for your help.

Unknown · December 2009

If you search using dutch oven you will find a bunch. I am getting a egg for my birthday (3 weeks) and also plan on using my dutch oven in it.

duffer · December 2009

Is the egg going to be your first?

SmokinParrotHead · December 2009

I got one two weeks ago and it was preseasoned, but said to season all the "food surfaces" before cooking the first time. So I did that but didn't season the underside of the lid, did a roast that night, and ended up with a pot full of rusty dripping coming off of the underside of the lid. My advice, season it all!

Angela · December 2009

If it's bare cast iron I'd season it with lard and put it on the egg, upside down and season it. That is what I do and it works great. Enameled cast iron doesn't need to be seasoned though.

Angela · December 2009

Forgot to say, cover all surfaces with a thin coating of the lard, pot and lid but don't worry about the steel bail handle if it has one. Even if it says preseasoned that just gives you a jump start, it will take use to get it fully seasoned.

Celtic Wolf · December 2009

psst!! The inside of the lid is a food surface :woohoo:

Celtic Wolf · December 2009

Fire up your egg to about 400-450 (indirect if you can). Even if it is seasoned coat ALL the surfaces with lard, bacon grease or crisco (in that order)

Keep the egg at 450 for an hour or so and then shut it down. Let the egg and DO cool together. Repeat as necessary.

If the DO is a dark gray scrub it out with hot water only. No need to ever hit that DO with soap.

reelgem · December 2009

Some CI comes pre-seasoned, if it's not you definitely need to season it first. Welcome to the forum and I'm looking forward to your posts. You must be pretty good with your egg...10 yrs.!! Wow!!!

Car Wash Mike · December 2009

Welcome first of all. Most come preseasoned. But wouldn't hurt to reseason.

Mike

duffer · December 2009

Yeah 10 years and I say 90% perfect. Now I will try the dutch oven and since it is on the Egg most likely will be great.

Dutch oven

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