I wanted to use my cast iron Dutch oven to bake bread, but when I got it out winter moisture had given it a coat of rust. I knew it was time to reseason.
I found The Irreplaceable Cast Iron Pans. This website has excellent recommendations for seasoning and using cast iron pots and pans.
Instead of steel wool, I used SOS pads. They're made from steel wool and soap.
Hot water and strong scrubbing came next. The outside of the pot was the worst. Fortunately, the inside wasn't affected. All it needed was a gentle cleaning. When the SOS pads didn't remove all of the rust, I went to wet fine grit sandpaper.
When the rust was removed, I washed the pot and lid with warm sudsy water and dried it thoroughly in the oven under pilot heat.
The next step was to lightly oil the pot and lid inside and out. I used Canola oil. They then went onto separate racks in a 450 degree oven for thirty minutes. After cooling in the oven, I repeated the oiling and baking process.
You can use aluminum foil to protect you oven (I didn't need any) and expect some smoking and odour during heating.
|Reseasoned cast iron Dutch oven ready for baking bread.|
Now I have a clean, well seasoned cast iron Dutch oven ready for baking. I'll use it more and keep a better eye on it in the future.
Do you have cast iron pots and pans? What are your favourite uses? -- Margy