Monday, September 7, 2009

Need to Reseason Your Dutch Oven?

I did! And my cast iron skillet. I checked around on and found Heloise with great instructions. So I went to work this morning and was amazed that something I was putting off for so long was really easy. Here are the instructions but can also be found here:

When food starts sticking, this is the sign the pan needs to be reseasoned. Clean the inside of the pan in warm, sudsy water with a plastic brush or scrubbie, then rinse with hot water and dry well.
Next, add a thick layer of unsalted vegetable shortening to the inside and outside of the skillet. Place it on a cookie sheet and bake it in an oven at 250 degrees for 11/2 hours. Be sure the shortening stays even. Caution: Wear an oven mitt — the pan will be hot!
When done, let the pan cool (this will take some time), wipe away excess shortening and dry with a paper towel.
Before storing away, add a light coating of vegetable oil to the inside. If the pan is stored inside or on top of another pan, use a coffee filter or paper plate between them.

1 comment:

  1. Great! Pretty similar to the instructions that came with my cast iron dutch oven too! Phew!


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