I hauled out one of my dutch ovens in order to roast a rather large brisket. Although it smelled a little rancid I proceeded. The onions and browned brisket easily overpowered that little smell, but I knew that apple pie baked in the same pot would not. So, besides Monday laundry, it's Monday dutch oven makeup time. It definitely needs some foundation--several layers even.
You gotta season a dutch oven because the cast iron rusts very quickly. To prevent the rusting you apply a thin coating of oil or fat to all the surfaces of the pot and lid. Bake the oven and lid for 30-40 minutes in a 350 to 400F oven or barbecue grill. (I use a grill because of the stinky smoke coming off the pot.) Apply another coating of oil with tongs and a sturdy paper towel dipped in oil. Bake again for 30 minutes. Some people put on 5-8 layers on a new pot. Let the pot cool. If the surface is tacky bake it again for 40 minutes.
No comments:
Post a Comment