Does any one use the 400-550 degree high temp seasoning method that some in the IDOS (international dutch oven society) use, or do most follow the Lodge 350 degree method? :usflag:
grill outside on high!
It is tooo smokey to do inside
Initial seasoniong (http://www.dutchovendude.com/dutch-oven-seasoning.shtml)
Another vote for the grill outside. I season on the weber, add charcoal as normal and just put the pot on the grate upside down. Take it off after the grill cools down.
I followed Lodge instructions inside in the oven with no problems or smoke.
We did ours at 450 degrees for an hour and a half. I thought that someone might call the fire dept. I had to open the front and back doors and put a fan in the doorway to blow the smoke out..........loads of fun was had by all.... :eyecrazy:
You could do it like I did once:
Slather the pan with crisco and put it on grill outside, on low. Close the lid and promptly forget about it.
Opened the lid to burn some hot dogs two days (and half a tank of propane) later.
Seasoned it real good. Had to boil the hot dogs.
:)
Quote from: chipHad to boil the hot dogs.
:)
Had to boil the hot dogs :yikes:
Now that's just wrong :J
An Accidental seasoning:
One afternoon I had just put my cast iron pot on the stove, added vegetable oil and turn the burner on to start sauteeing onions, bell peppers, and celery for a pot of jambalaya when the door bell rang. It was a neighbor asking to borrow a wheel barrel. Well I went to my shed to get the wheel barrel and then we began to talk. Not long after that my son ran out of the house and said the pot was on fire. Well I ran inside, turned off the burner and placed the lid on the pot which extinguished the fire. I took the pot outside and let it cool down. When the pot had cooled and I cleaned it up, I had the most perfectly seasoned pot I had ever seen.
Very dangerous and unintentional method of seasoning a pot.
This should not be tried at home. Oh by the way, I had to buy a new hood for my stove, so it was very costly as well.
CajunCamper
Quote from: PM3579Does any one use the 400-550 degree high temp seasoning method that some in the IDOS (international dutch oven society) use, or do most follow the Lodge 350 degree method? :usflag:
I use a hybrid; I bring the oven up to 350
I do around 450 for one hour.I will repeat it once or twice then it will have a great finish.
I do it at 350 for 1-1.5 hrs, but I do it 6-8 times. It has worked well for a couple of items.
Next time I season one, I'll probably try upwards of 400 or 450.
While we're on the subject, a friend gave me a DO to clean up for him. He'd tried several things, but what he didn't try was electrolysis. I tried it, and it worked very well. I then burned it through an oven cleaning cycle, then I seasoned it.
Here's the electrolysis procedure, copied from someone else:
http://www.idos.org/Chapters/tabid/270/Default.aspx#
Larry
Please do not use stainless steel as the electrode.
The stainless breaks down and releases chromium into the liquid electrolyte and a gas can be released (in the form of the compound hexavalent chromium) in the mist directly above the bath. Chromium compounds are highly poisonous and will be illegal to dispose of down the drain in many countries. I strongly recommend you do not use stainless steel for your anode material.
See e.g.: http://myweb.tiscali.co.uk/andyspatch/rust.htm
Many other sites and warnings available on the internet.
Tom
Quote from: Bluedog225Please do not use stainless steel as the electrode.
The stainless breaks down and releases chromium into the liquid electrolyte and a gas can be released (in the form of the compound hexavalent chromium) in the mist directly above the bath. Chromium compounds are highly poisonous and will be illegal to dispose of down the drain in many countries. I strongly recommend you do not use stainless steel for your anode material.
See e.g.: http://myweb.tiscali.co.uk/andyspatch/rust.htm
Many other sites and warnings available on the internet.
Tom
It is illegal in many places, including the United States.
Austin
I've used both methods but prefer to use the grill outside. Just a little bit too much smoke for inside. ;)
Thanks for all the feed back folks. I decided to go with the 500 method on the grill. Seasoned a 8"&10" yesterday,3 times each, what a great looking deep black finish, I think its time to cook something! :usflag: