How To Season a New Dutch Oven Un-Boxing a New Camp Maid

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How to season a new dutch oven. Camp Maid 8 inch DO review.
Six month review: Spend just a few extra bucks and get a Lodge that is Made in the USA.

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Like your idea of seasoning on the grill. I do a similar process with my Lodge skillets on the stove.

joepat

I like the way you seasoned the cookware and how nice they look. After receiving the dutch ovens I ordered from Amazon I am ready to season them and then put them away. One have the legs on it and is designed to be used outside and I will use it primarily to cook on the grill or over coals when we lose electricity for an extended period of time like we do mainly during Winter months, but sometimes during the Spring months as well. The other one is to be used primarily on the oven. I am still waiting on my Stargazer skillet which I ordered, but knew it would take some time to get it as they said. I am getting away from the non stick cookware which I had to replace every year or two. I still have my grandmother's old skillet which she used for decades and I ate food she cooked on her wood stove and in that skillet and loved it so much.

semco

Getting a new Dutch Oven for us old fellers is like a new puppy for a kid.

PreachermanPiper

Man oh man... I just cleaned mine and wiped it down with Wesson oil.... Worked great for me... I got the Campmaid 12... Works great... I know what you mean by handing it down... I am using some of my Great Grandparents Cast Iron.... Still working good!! Great video my friend!! ;-)

BillGoudy

What’s your opinion on camp chef dutch ovens? Have you used them?

dalevandenbussche

Just to let you and your viewers know, the underside of most of your Dutch Ovens, like that little one, is also a cooking surface. Use the Lodge folding trivet, flip the cover upside down onto it, and you now have a shallow Wok for Breakfast. Eggs, bacon, biscuits, hashbrowns.

MrBobking

That was a good video. I like the comparison to Lodge. I think I will keep buying Lodge! Thank you. I just subscribed to your channel. I also enjoyed the Chicken and Dumplings video. Thanks again.

WilliePeloquin

I purchased a new Lodge 7 qt pot and the first time i cooked in it the food had a metal taste from the pot.It still had the factory seasoning on it so i thought that might be why. Now when i put oil on it to try to season i keep getting rust on the white cloth i use to wipe the oil on. Do i need to strip down to bare metal and start again or is this normal ?

tomellsworth

So if you season with regular electric eg. indoor oven, expect your kitchen to be smoked out re the oil. Right? Windows open. Smoke alarms may activate. I don't have an outdoor bbq.

TheReevessss

That's exactly the one I just got! I'll be honest, I'll never get another piece that is not pre-seasoned. What a pain in the behind. I seasoned, then reseasoned, then cooked bacon in it and it is still not right. I used Crisco, then fractionated coconut oil, then the bacon. I'll try the soy, hopefully that will work.

deedeemooreco.

I know cast iron pot is serving numorous tasty food and provide healty cook environmnet but it would be impossible to store the food in pot after cooking because of smell of rust...
Have me some good tips to store the complete food in pot for several hours if you have..

bgwuykfj

Enjoyed the video. I find it funny that you can ask 100 people how to season cast iron and you will get 100 different answers. That is a nice size DO. I don't have any that small. Adding to the hunt list..!!

larrystephens

I have a 16 or so year old lodge 12 inch skillet. I've stripped and sanded it down but now cannot for the life of me get it to hold a season in the center of the pan. Everything else is black and beautiful. But if I cook liquidy dishes the season comes right off and back to shiny metal in the center. Oven seasonings from 350 up to 500. Several sesnonings. Nothing seems to work. Help...

terryrobinson

So is this a one time thing, or is this something you have to do EVERY TIME you use it. Because if it's after every use that's just to much of a hassle and time consuming, i'd just stick with stainless steel if that's the case.

ericgarcia