new dutch oven seasoning

Just got a brand new cast iron dutch oven givin to me. I need to season it. I’ve looked on the web as to how this is done but MFW thought better of the idea of doing it in HER oven. They said to remove all smoke detectors and turn on all exhaust fans. It could cause a smoke storm, that’s what did it. So I’m wondering can I season it in the gas grill? I can hold the 300 degree temp that should not be a big deal. Anyone try this method before?

The directions that came with my cast iron skillets was 250 degrees. I don’t recall any smoke storm.

If your gas grill doesn’t have any hot spots, you should be good to go.

I’m kinda haphazard about seasoning my new cast iron stuff. Not knowing who handled it before I got to it, I let it set in the grill @ about 300* for at least 15-20 min. After that I drop the heat back to about 250, grease it up and let it cool. Cooling allows the porous cast to suck in the grease. I used to use bacon grease but have since switched to vegetable (Crisco) grease. I feel that bacon grease is better but will turn to a rancid smell if not used regularly. After it’s cooled, wipe it down and enjoy using it. To clean it, I use warm water, no dish soap, wipe it out and hang it to dry. Never put the cover on until you’re using it. jerr

From everything I’ve heard, it’s supposed to smoke, it’s the carbonized oil that is very smooth. Fills in the holes in the metal.

I think you can use the gas grill. Wouldn’t see why not.

I usually put them into a log fire and get them red hot, but from my understanding, that’s only necessary if you are removing iron rust scale from the pot. Cleans it good as new. Very impressive the first time you do it. 250F should be fine to smoke most oils.

I also used to use bacon grease and still use it if it’s around, but have switched to canola, mostly for cost reasons. Guess mine are used enuf that they don’t have time to go rancid. I tried olive, but it’s cost was prohibitive.

I posted some pictures here along with a DIY if anyone is interested:

http://www.refugeforums.com/refuge/showthread.php?t=786419

The fat guy is me (before I lost 25#!!! new fiancee has more than one advantage…)

I’ve done mine in the oven and it doesn’t smoke when seasoning it. What is smoky is when you have a brand new one and you heat it for the first time. When new, they have a thin oil/wax that has to burn off first. They come this way to keep from rusting. You really only have to season it for the first time you use it. Cooking in cast iron usually requires oil and you don’t really scrub them clean. The more you use them the better build up of patina you get from the burnt old food and grease, and thats the non-stick surface you want. The only reason you may ever have to burn the patina off at high heat is if you neglect the cast iron and it rusts. You can avoid that by using it often and making sure its absolutely dry when you put it away. You are also supposed to give them a wipe with oil after you wash it, but I don’t bother b/c I use them so often.

If you ever clean down to bare iron by heating it red hot be careful to cool it slow and dont bang it with anything. Cast iron will break. Also, don’t drop a hot from the stove pan into a sink full of water-same thing.

And yes, a gas grill should do the trick. Dont forget the lid.

You might want to check to see if they actually need to be seasoned, or if they’re “pre-seasoned.” One of the most popular mfrs. of cast iron cook-ware, Lodge, has all of their cast iron stuff pre-seasoned (Lodge Logic).

This is what I use and love it. After every use, put it on the stovetop, heat it up to make sure it’s bone-dry, then give it a light coat of vegetable oil on the inside. Had them for years and they’re in stellar condition.

Joel

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You might want to check to see if they actually need to be seasoned, or if they’re “pre-seasoned.” One of the most popular mfrs. of cast iron cook-ware, Lodge, has all of their cast iron stuff pre-seasoned (Lodge Logic).

This is what I use and love it. After every use, put it on the stovetop, heat it up to make sure it’s bone-dry, then give it a light coat of vegetable oil on the inside. Had them for years and they’re in stellar condition.

Joel

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Joel,
I think you are right on!
I have dutch ovens and skillets as old as I am. Humm,,,,,, 56. enough said on that.

Mom (and mother-inlaw) had to wash theirs w/ soap and stove top dry hers. but I have converted my wife to my thinking as above.

Clean in hot water and pat dry. Then put on the bunner and let it get just to the time of smoking hot and lightly use the oil of choice to gently give it a coat with a paper towel. Let them sit to cool naturaly. Then store away.

Best of some of the grub that hits the table! My kids will attest as well!

i’ve tried the lodge logic pre-seasoneds and i didn’t like the flavor it gave off. It was eggs fried in melted butter and the butter seemed to pick up the oil that they had chosen. On fried fish, it wasn’t a problem.

I burned it off and started over with canola.
And I heat them up red hot if I can and let them smoke like crazy while they cool (30-45 minutes.)

I have seasoned mine upside down over a charcoal grill. I am sure a gas grill will do fine.