D_Mac 8,619 #51 Posted December 10, 2023 I'm going to try Maple Bacon Bourbon Cornbread. Thanks 1 Share this post Link to post Share on other sites
8ntruck 7,004 #52 Posted December 26, 2023 Used our Wagner 5 qt Dutch oven to roast our eye of round roast today. The electric oven made the process easy. That got me to thinking how I would cook the same roast in our 3 footed, rimmed lid Dutch oven in a camp setting. The trick there would be getting the proper amount of coals on the lid and under the oven - no thermostat to set and forget outside. I also noticed that the Dutch oven and our 10" Wagner fry pan needed reseasoning today. I gave them rundown with Crisco, popped them into the oven at 300 for about 15 minutes, then shut the oven off to cool. As I was rubbing the Dutch oven, I noticed that seasoning instructions were cast into the bottom. Wagner reccommeded using coconut oil. I've always had good luck with Crisco. What are the rest of you using as a seasoning oil on your oil cook ware? Share this post Link to post Share on other sites
WHX?? 48,815 #53 Posted December 26, 2023 Olive oil here. Share this post Link to post Share on other sites
D_Mac 8,619 #54 Posted December 26, 2023 I always use canola oil to season all mine. I also set oven to 450 for an hour. You want the temp higher then the smoke point of the oil you use. Polymerization is baking that layer of oil into the pan. Gives it its non-stick and nice black finish. You just need a small amount of oil. To much makes it sticky. Also when I get a pan at an estate or garage sale I clean them with oven cleaner. Spray them with the oven cleaner and put then in a garbage bag for a day. Wash them off. Then season them 3 times or more. Before and after of my square pan. 1 Share this post Link to post Share on other sites
D_Mac 8,619 #55 Posted December 26, 2023 (edited) 20231209_095942.mp4 Edited December 26, 2023 by D_Mac Share this post Link to post Share on other sites
