_Cleaning And Storing DO's

Serves: 5



Like sourdough starter, the more you use a DO the better it gets. After it’s seasoned the first time it will be a color between that of a new Dutch and the shiny black patina of one that’s been used for years. The only time I ever use soap on a DO is when it comes out of the box it was shipped in from the foundry. Hot water and a nonabrasive kitchen scrubber will take care of cleaning chores after that. Soaking with hot water for a few minutes will loosen most food residue. Remove all food particles and rinse well with more hot water. When it’s completely dry wipe a thin film of oil or grease inside and out just as when you seasoned it initially. Don’t neglect the lid either. Condensation collects on the underside and will rust if left on. Before you know it, folks will be asking you how old your Dutch is because of its classic black patina.

Store your DO in a cool dry location. In areas where the relative humidity is high, it’s even more important to make sure you wipe the DO down with oil after each use before storing it. Don’t overdo the grease as it will turn rancid and a varnish-like residue results which will release itself into the next food you cook. I like to fold up 2-3 paper towels in the DO to absorb any moisture. Also you can take a 4" square of aluminum foil and fold it to the size of an stick of gum that’s been folded in half to place between the lid and the Dutch. This allows air circulation and aids in rust prevention.

Spiced with More Tall Tales - Introduction

This _Cleaning And Storing DO's recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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