Dutch Ovens, Traditional Cast-Iron Cookware, Best Buys! Hot Auctions!

If it is not pre-seasoned, a new oven comes from the manufacturer coated with wax or shellac. This must be removed before the oven is used. An initial scouring with hot soapy water will usually remove the protective coating. Subsequent cleanings are usually accomplished without the use of soap. After the new oven has been cleaned it should be completely dried and then given a thin coat of vegetable oil to prevent rusting. The oven should then be heated so as to bond the oil to the metal. As with other cast iron vessels, a newly seasoned oven should not be used to cook foods containing tomatoes, vinegar or other acidic ingredients. These foods will damage the new seasoning. Instead, newly seasoned ovens should be used to cook food high in oil or fat, such as chicken, bacon, or sausage, or used for deep frying.

After use Dutch ovens are typically cleaned like other cast iron cookware: with boiling water and a brush, and no or minimal soap. After the oven has been dried, it should be given a thin coating of vegetable oil to prevent rusting. Animal fats should be avoided as they are likely to cause illness when they go rancid.

Enameled ovens do not need to be seasoned before use. However, they lose some of the other advantages of bare cast iron. For example, deep frying is usually not recommended in enameled ovens - the enamel coating is not able to withstand high heat, and is best suited for water-based cooking. Enameled ovens can usually be cleaned like ordinary cookware, and some brands can even be put in the dishwasher.