Just got my new DO

I do a lot of cooking on the road, and I am not sure what a DO is?

DO is Dutch Oven.

I bought a new DO when we started camping. It was pre-seasoned but I oiled it down and sort of seasoned it again. I've cooked quite a few meals in mine and am always looking for new recipes.

How about putting it on the stove top and cooking a pound of bacon in it. Pour out the grease while it's still somewhat hot and then wipe it down. At least you get to eat the bacon this way!

DO = Dutch Oven
DOG = Dutch Oven Gathering

I like the cooking-bacon-to-season-it idea. Dunno how it would taste from a brand-new DO though.

All of our cast iron is pre-loved but in your position, I would just rinse it to get rid of "shelf dust" from the store and then slowly heat.

Once you put a few DO meals under your belt, do a search of this forum for Dutch Oven Gatherings. I've posted a number of them including organizations and clubs that do those gatherings. The dutch oven gatherings are attended by experienced and novice cast iron chefs who are more than willing to share their knowledge, secrets and shortcuts of dutch oven campfire cooking.

Welcome and glad you joined the ranks of the cast iron chefs:B

Cooking anything especially with animal fat is NOT a good idea if you want a truly good season on your Dutch Oven.

To get a really good season follow the directions with it. Pre seasoned pans are generally NOT seasoned well enough.

Heat the pan to about a low medium heat with NOTHING in it.

Add some good vegetable oil, coat the bottom and sides very well. Pour out the excess.

Put in the oven at about 150 or 200 deg. Do not let it smoke.

watch it carefully and add another layer of oil as needed and let the pan "cook" for at least an hour or more.

Repeat this process over a couple of days.

THEN DEEP FRY something in the pan like shrimp or onion rings with plenty of oil as your first cooking in it.

DO NOT WASH WITH SOAP! or hot water in fact best if just wiped clean.

This sounds like a lot of effort but it will pay for itself time and time again...in fact everytime you cook in it.

Pre-Seasoned is not the same as Non-Stick. It means that the seasoning process was begun in the factory. I always season my cast iron, (pre or not). Eventually, if seasoned properly-it will become non-stick.

WE bought our "preseasoned" Lodge 10", got the trivet for the bottom, threw in a whole chicken, followed a simple recipe I had,. So many coals on the top, so many on the bottom after so much time add so many here and there. DW was determined that this was an invite to dine at a restaurant. Ta Da!!! After what seemed like an eternity of no peek cooking, we opened the lid and revealed a golden brown bird cooked to perfection. Juicy and so tender that you couldn't lift the entire thing from the oven without it falling apart.
Eager to do something else our next trip.

garmp1 wrote:
WE bought our "preseasoned" Lodge 10", got the trivet for the bottom, threw in a whole chicken, followed a simple recipe I had,. So many coals on the top, so many on the bottom after so much time add so many here and there. DW was determined that this was an invite to dine at a restaurant. Ta Da!!! After what seemed like an eternity of no peek cooking, we opened the lid and revealed a golden brown bird cooked to perfection. Juicy and so tender that you couldn't lift the entire thing from the oven without it falling apart.
Eager to do something else our next trip.

We regularly make pot roast and talk about melt in your mouth.

Chuck Roast
Liberal sprinkling of salt and pepper.
Massive onion cut in half and put on top.
Hot Water in the bottom up to the edge of the roast.

Savory, tender and a mighty mouth of mmmm :B:B

Did a pork but last trip. Browned it on the grill/campfire then into the DO. To die for. Simply played it by ear or by what ever looked good in the spice rack. Yum!