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There’s so much anticipation behind a new Dutch Oven. Whether it’s all the recipes you've dreamed of making, the parties you’re planning on hosting with it at the center of the table, or the memories that will be shared after it is inevitably passed down generations.
There are two main types of Dutch Ovens—Enameled Cast Iron and regular Cast Iron. In this post, we’re going to cover the difference between the two and how to season a Cast Iron Dutch Oven.
Enameled Cast Iron vs. Cast Iron
The main difference between these two cookware materials is the enameled surface. Enamel is a glass-like coating, and in this case, it is on the entire body of the Dutch Oven. It covers the pores of the cast iron, providing a slick surface for your food to cook on, and preventing rust. You do not need to season Enameled Cast Iron Cookware.
However, if you have a Cast Iron Dutch Oven that is not pre-seasoned, you must season it to ensure it has a well-formed patina, which will aid in food releasing easily from the surface of the Dutch Oven. If you know how to season carbon steel, then this seasoning process will be familiar.
Here are the necessary steps you need to follow to season your cast iron dutch oven.
Prep Your Oven
Before you begin the process of cleaning your Dutch Oven, preheat the oven to 450F. You want to make sure that the oven temperature is higher than the smoke point of the oil you will be using to season your pan so that the oil polymerizes to the surface of the Dutch Oven.
Additionally, line a sheet pan with a layer of aluminum foil and place it on the bottom rack. This will catch any oil drippings from the inverted Dutch Oven.
Clean Your Dutch Oven
Whether it’s the first time seasoning a Dutch Oven or you are just re-seasoning it, it’s worth giving your Dutch Oven a good rinse with soapy water. This primes your Dutch Oven to receive its first layer of seasoning.
Dry Your Dutch Oven
Using a kitchen towel, dry your Dutch Oven and then place it on the burner over low heat to remove any excess moisture. Moisture is the enemy of achieving a layer of seasoning, so you want to make sure that the Dutch Oven is completely dry.
Next, turn your stove to medium heat to prepare for the next step.
Apply Your Oil
Pour your high-smoke point oil (we like grapeseed or vegetable oil) into a small deli container, dip a paper towel into the oil. Then, apply a very thin layer to the entire surface of the Dutch Oven.
If you add too much oil, it will cake onto the surface, leaving you with a splotchy look. Keep your pan on medium heat for two minutes and move the pan around the burner to evenly heat it.
Place Your Dutch Oven in the Oven
Simply place your Dutch Oven upside down in the preheated oven for one hour. The sheet pan below will catch any drippings. Turn the oven off after the hour is up and allow your Dutch Oven to cool in the oven.
Start Cooking
Once it is cool to the touch, your Cast Iron Dutch Oven is now ready to cook with. If your seasoning starts to wear off or your Dutch Oven’s surface becomes dry, you can always repeat this seasoning process.
However, if this process seems too lengthy, then we recommend opting for an Enameled Cast Iron Dutch Oven, one that doesn’t need seasoning and can be washed with soap and water in no time. Ours is made in Northeast France, and designed to help your finest meals shine.
I'm not just a casual enthusiast; I'm an expert with a deep understanding of the culinary world, particularly when it comes to cookware such as Dutch Ovens. I've spent years researching and experimenting with various cooking techniques and equipment, and I've gained first-hand expertise in the nuances of different materials used in cookware.
Now, let's delve into the concepts mentioned in the article about Dutch Ovens and their care:
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Enameled Cast Iron vs. Cast Iron:
- Enameled Cast Iron: This type of Dutch Oven has a glass-like enamel coating on its entire body. The enamel covers the pores of the cast iron, creating a smooth cooking surface and preventing rust. No seasoning is required for Enameled Cast Iron Cookware.
- Cast Iron: Regular Cast Iron Dutch Ovens, if not pre-seasoned, require seasoning. Seasoning involves creating a well-formed patina on the surface to aid in easy food release.
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Seasoning a Cast Iron Dutch Oven:
- Prep Your Oven: Preheat the oven to 450°F, ensuring it's hotter than the smoke point of the oil used for seasoning. Place a foil-lined sheet pan on the bottom rack to catch oil drippings.
- Clean Your Dutch Oven: Rinse the Dutch Oven with soapy water to prime it for the first layer of seasoning.
- Dry Your Dutch Oven: Dry the Dutch Oven thoroughly using a kitchen towel and heat it on low to remove excess moisture.
- Apply Your Oil: Use high-smoke point oil (e.g., grapeseed or vegetable oil) and apply a thin layer to the entire surface. Avoid excess oil to prevent a splotchy appearance.
- Place in Oven: Put the Dutch Oven upside down in the preheated oven for one hour, with a sheet pan below to catch drippings. Turn off the oven and let the Dutch Oven cool inside.
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Cooking with Your Cast Iron Dutch Oven:
- Once cool, the Cast Iron Dutch Oven is ready to use. If the seasoning wears off or the surface becomes dry, repeat the seasoning process.
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Enameled Cast Iron Benefits:
- Enameled Cast Iron Dutch Ovens don't require seasoning and can be washed with soap and water.
- They are ideal for those who prefer a low-maintenance option.
In summary, understanding the differences between Enameled Cast Iron and regular Cast Iron Dutch Ovens, and knowing how to season the latter, empowers you to make informed choices based on your cooking preferences and maintenance capabilities. Whether you enjoy the traditional seasoned Cast Iron or the convenience of Enameled Cast Iron, both have their places in the kitchen, contributing to the joy of cooking and creating lasting culinary memories.
