If you do not have the chance to clean your Dutch ovens immediately after use and you are left with dry, baked on food, you can fill it with water and bring to a boil, being sure to cover places that have residue that may be left. After water boils, allow it to cool and then scrub the interior using a dish scrubber or plastic spatula. After a good scrub, rinse well and dry. Heating up the pot to thoroughly dry is not a bad idea to remove all moisture.
Finally, after your cast-iron pot is clean and dry, rub in a small amount of cooking oil or Camp Chef Cast Iron Conditioner using a paper towel. Store with a paper towel hanging over the edge of the pot and under the lid to wick out any environmental moisture that the ovens may be exposed to.
Sometimes after storing for a long time, your Dutch Ovens may have a sticky residue from the evaporated oil. Just put those in your indoor oven or outdoor grill at 400 F for 30-40 minutes and the oil will re-absorb into the cast iron and leave you a nice smooth surface.
Cooking outside can be a lot of fun and super yummy! To learn more about Dutch oven cooking, check out Nevada Outdoor School at nevadaoutdoorschool.org and watch our videos. Please join us for our Virtual Buckaroo Dutch Oven Cook Off fundraiser to either watch or participate on Sept. 12, 2020. Get outside and cook; fresh air, tasty food and sunshine is good for all of us!
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