Seasoning Texsport 2 quart cast iron dutch oven

[wagoneer]

Hard to find a 2 quart dutch oven How do you guys season? I just burned off the packing and shipping crud.

 

[george warner]

http://www.texsport.com/cast_tips.htm

 

[wagoneer]

Thank you George, I got that info with the pot. Was trying to get another method. You know the easy way I cooked it up and removed the gunk, I have had nothing but vintage cast iron that was pre-pre-pre seasoned for these past 40 years some even had cracks but cooked fine

 

[Almost There]

I've never done anything except the oil/oven routine on any cast iron.

As the instructions note, the more it's used, the better the seasoning gets on it. You're just not used to new cookware 'tis all....lol.

 

[highdesertranger]

I read their instructions and find them vague. I would never use spray on type oils, I will not even use those for cooking. first burn off the packing oil, whatever it is. I find you need more than 300 degrees and seeing how this is texsport and are made in china would do this in a camp fire. I don't want whatever is burnt off in my oven or bbq. I season mine with Crisco but you must use it regularly or the coating will go rancid. don't be scared to do multiple seasoning, however after the first one you do not have to do the burn off the oil. this is where the 300 degrees for a short time works. you just want to heat it up the cast, and not burn the oil. highdesertranger

 

[ccbreder]

The old cast iron was factory finished to have a smooth surface in the pan. The new stuff has the rough cast finish. It makes it harder to season for non stick.
For storage with out rancid oil, use USP mineral oil from a pharmacy. This is best for wood stuff also.

 

[wagoneer]

View attachment 2200The reason I am messing with a 2 quart is it's just me using it. I have yet to find a second hand 2 quart. Towing my 4 x 5 Cargo to the RTR