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Old 05-26-2008, 01:31 AM   #1
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Advice on seasoning Dutch oven

I purchased a Gabriel Gate' cast iron dutch oven, the instructions that come with it suggest lard or shortening for seasoning it,and they say not to use vegetable oil. yet on other sites i have read that vegetable oils are better than lard ... i am a trifle confused, can anybody enlighten me please??

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Old 05-26-2008, 01:51 AM   #2
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I use shortening just because that's what my Mama always used. It works fine.
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Old 05-26-2008, 09:43 AM   #3
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I use shortening too. Go with the instructions that came with the product.
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Old 05-26-2008, 10:20 AM   #4
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I've used both...I prefer shortening.....Follow the directions like Andy said!

Have Fun & Enjoy!
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Old 05-26-2008, 11:38 AM   #5
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I prefer shortening, too. Easy to apply and seasons the item well.
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Old 05-26-2008, 11:43 AM   #6
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I've bought new and used in the past. The new is harder than the old to season, the old comes seasoned.
Best bet is, and I agree with the above, season as per your oven's instructions. They should know best for their product. You'll love it when all is done.
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Old 05-26-2008, 11:49 AM   #7
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I cook almost exclusively on cast iron both Lodge (only Lodge will do) and LeCreuset. My black cast iron pots and pans were seasoned with Crisco according to the instruction directly from the customer service rep at Lodge. She suggested using only shortening for seasoning. So I do as I'm told. My pans are gorgeous! They've been used enough so that they have a beautiful black satin finish and are totally non-stick.
When I wash my pans (very hot water only) I re-season them by placing them on the burner for about 1 minute after rubbing them with a paper towel dabbed in Crisco. Leave on the burner to cool and you will never have sticking problem.
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Old 05-26-2008, 07:12 PM   #8
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Thanks for the advice all, it was just the difference of opinions that confused me, i can't wait until i get this seasoned correctly.

Cooked my first meal in it lastnight, roast chicken and vegies and the flavour was superb, but i did have a sticky pot to clean, so the preseasoning is obviously not adequate.

will get to work on it as i think i will be using it a lot ....
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Old 05-26-2008, 07:21 PM   #9
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I have posted this before but just in case, it may warrant repeating. I've found that it works for me anyway. A very old friend told me a hundred years ago, that to season and reseason her cast iron, to make sure that no rust accumulates, she puts them after washing in her fireplace with full ablaze happening in there. When she takes them out, they are spotless and no rust ever. I always put mine on a burner that has fire under it for just a second when I've 'washed' it so as to dry it completely.

I am sure some may so oh no to the above, but her trick has worked for me is all I'm sayin
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Old 05-27-2008, 08:56 AM   #10
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Quote:
Originally Posted by Jcas View Post
Thanks for the advice all, it was just the difference of opinions that confused me, i can't wait until i get this seasoned correctly.

Cooked my first meal in it lastnight, roast chicken and vegies and the flavour was superb, but i did have a sticky pot to clean, so the preseasoning is obviously not adequate.

will get to work on it as i think i will be using it a lot ....
The preseasoning is adequate. It just takes some use before it develops a non-stick surface. As I said, the more you use it the better it gets. My pans are about 7 years old and they have a smooth satin finish. Do what I do and "season" every time you use it. Wash with very hot water, a stiff brush and NO soap. Be sure to dry it thoroughly, then take a paper towel dabbed in Crisco or some other solid shortening, rub the pan with it and leave it on the burner for a minute, (electric stoves 2 min.) then off the heat and leave it on the burner to cool.

If you cook something in your DO that contains fat, you will find that helps to give it that satin finish. Oven cooking in the DO is a big help.
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