Seasoning a cast iron pot
Cast iron pots (Dutch ovens) are a must-have for grillers. But not all new pots are delivered ready to use. It is therefore advisable to season the good piece before the first "potting". This is relatively quick and easy to do with cooking oil. There are different methods for seasoning cast iron pots. The most common is the following seasoning method:
- Clean the pot and remove any corrosion protection (no detergent!)
- Apply a thin film of linseed oil (or other neutral oil) with a kitchen paper towel
- Heat oil on a low to medium heat or place it on an open fire
- After about 30 minutes the oil should be burnt in (depending on the temperature level it may take less)
- Allow the cast iron pot to cool, rub again and repeat the process
- After cooling, wipe the pot with a damp cloth
- Finally, rub the pot with a thin layer of oil for protection
- This process can be repeated as often as desired until a protective patina is formed.
Heat protection is available in the shop:
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Cast iron pots:
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