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I have always heard of seasoning cast-iron cookware with a coat of lard, not a thin coat of oil. My suspicion is that the oil is burning off the iron before it has a chance to season the metal. See if it works any better using lard (or shortening) and lowering the temperature to 350 for an hour.
Went camping with the Scouts this weekend. I played 'Cookie' the adult leaders cook for the weekend. I had to feed 6, so I made a whole roasted chicken (large) in a deep cast iron dutch oven. I seasoned the bird with olive oil, Szeged chicken seasoning and lemon juice. Browned the bird in the hot dutch, then added salted red potatoes, carrots and onions. 10 coals on the bottom, 15 on top, cook for 2 hours- Done!
To clean- get hot fire burned to coals, scrape dutch and pour out scrapings, heat dutch on hot coals until the residue 'burns', flake it out, let cool, wipe with oil.
Sounds like you were using a real Dutch oven with three legs and a concave lid, and not one of those so-called "Dutch ovens" that are nothing more than just a large pot (no legs, convex lid).
Sounds like you were using a real Dutch oven with three legs and a concave lid, and not one of those so-called "Dutch ovens" that are nothing more than just a large pot (no legs, convex lid).
They are actually the easiest cookware ever. And you get the added nutritional benefit of a trace of iron in the pan going into your food; everyone needs some iron in their diet, many people, including children, are anemic, and this is an easy & natural way to remedy that.
Postmenopuasal women and adult men do not need a lot of iron, and too much can actually have adverse effects. The amount you would get from cooking in cast iron is probably trivial, however.
Postmenopuasal women and adult men do not need a lot of iron, and too much can actually have adverse effects. The amount you would get from cooking in cast iron is probably trivial, however.
Uh, duh, yeah...obvious that copious amounts do not come out of a frying pan!
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