Lodge Dutch Oven seasoning fail (My first cast iron experience)
I bought this.
It was a little rusty. I cleaned the rust with salt. I wanted to remove preseasoning but I don't have requirements for that process.
Washed the dutch oven with soap and cold water.
Heated it to 100 C.
Applied flaxseed oil.
Wiped again with paper towel for excess oil.
Putted it to 250 C oven for 1 hour.
Waited 2 hours for cooling.
Problems:
1. Paper towel is not good for that because there are a lot of residue and dust on dutch oven when I use it.
2. It seems 1st seasoning failed, because there is no change. Where I am wrong?
Rust:
Before seasoning:
After seasoning:
(2)2 Comments
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I always let some oil remain on the pan and as it burns off it leaves an almost non stick surface. Perhaps the paper towel is removing too much of the oil.
Put it in the self-cleaning oven cycle. Take it out when cooled and wash down.
I tried flaxseed oil and wasn't impressed. I mixed crisco, red palm oil, and grapeseed oil. Put the pan in the oven at 200F for 10 mins. Take it out and rub it down really well. Now wipe it all off. Think its all off? Take a paper towel and wipe it again. Put it in the oven for 1 hour at 475 and let cool. Repeat.
I'm a first time cast iron user and repeated this process 7 times with my 1st 2 new skillets and they came out gorgeous and completely non stick. Then I restored 2 old pans and only did this process 3 times and they're both completely non stick and gorgeous.
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