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Volume II
May 9, 2008

Remedies for Your Dutch Oven
By Bethany Booth

Plain old biscuits or pineapple upside down cake, everything tastes better cooked in a Dutch oven but only if the oven has been properly cared for. Rancid oil and rust can ruin the taste of a hearty Dutch oven meal. Follow these tips to keep your Dutch oven cookouts tasting the way they should… delicious!


Be sure your Dutch oven is properly seasoned (most cast iron pans and ovens now come pre-seasoned and ready to use).

Clean with hot water and a plastic mesh scrubber (do not use soap). Click on this link to watch a video on how to clean your dutch oven.

Rub oven with vegetable oil before and after each use.

Place a folded napkin (folded like an accordion) between the oven and the lid while in storage to allow air to circulate and prevent the oil from becoming rancid.


The easiest way to strip rust or rancid oil from your Dutch oven is to place it upside down on the bottom rack of a self-cleaning oven, resting the lid on top of the legs. Set the oven to self-clean for 2 hours. Allow oven to cool completely before removing Dutch oven.

Once the Dutch oven has been burned and cooled, it needs to be scrubbed with steel wool under hot running water until all surfaces are clean. Dry oven completely and re-season.

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