New DO Seasoning Problem

[SmilinJack]

I received a new Lodge 10" DO for Christmas, my first DO. In an attempt to season it, I oiled it with shortening, put it on the BBQ grill on high, left it for a little over an hour, then let it cool. As I was preparing to store it I noticed little black flakes about the size of pepper under it on the counter so I decided to wash it. I used hot water and a stiff brush, no soap, and scrubbed it 5 times. Each time the water turned a tan color, and as I poured the water out of the DO I could see LOTS of little black flakes in the water. I put it in the kitchen oven to dry @ 350 degrees for about 5 minutes. When I opened the oven, there was a thin layer of rust all over my new DO.

I assume I left it on the grill too long and burned all the oil off? What should I do now? Any suggestions would be appreciated.

[Miriam C.]

Did you get the wax off the DO before you seasoned it?

[SmilinJack]

Yes, I heated it on the grill first to get the wax off before I oiled it...

[SmilinJack]

Also, I treated the DO and the lid the same way at the same time. However, the lid doesn't seem to have the same light layer of rust as the DO.

[Kevin A]

Was this an un seasoned DO? Several years ago, Lodge discontinued the non seasoned iron. At any rate, if the temp was above 500 in your BBQ you likely burned the seasoning off. That is where the flakes came from.
clean the DO with vinegar, coke etc. to remove the rust. rinse it with really hot water then dry it immediately. Re-oil it with a very thin film of crisco and put it back in the oven at 400 to 450 degrees for an hour. You may have to repeat the process one or two times to get the nice black finish you are looking for.

[SmilinJack]

Kevin A,

Thanks for the reply. I'm working on it now.

The DO is a Lodge "pre-seasoned", however, I was following advice I saw elsewhere on the web to burn the wax off and re-season. Guess I got a little carried away with the amount of heat on the BBQ grill.

Thanks again...

[Kevin A]

Kevin A,

Thanks for the reply. I'm working on it now.

The DO is a Lodge "pre-seasoned", however, I was following advice I saw elsewhere on the web to burn the wax off and re-season. Guess I got a little carried away with the amount of heat on the BBQ grill.

Thanks again...

The pre seasoned iron has no wax on it, it's ready to use out of the box.
The wax burning procedure is for the raw iron pots that were waxed to keep them from rusting prior to seasoning.
Let us know how it goes this time around and post pics too.

[SmilinJack]

Kevin,

I didn't think to take a picture of the light coating of rust, but I will post a pic of the finished product WHEN it's successful. Thanks again...

[Kevin A]

Oh, one other thing that you'll probably do anyway is place the DO in the oven inverted so the oil doesn't pool in the bottom of the pot.

[SmilinJack]

Yep, did that at least...

[SmilinJack]

Kevin,

Success!!!

After Seasoning:



With lid:



Thanks!

[Kevin A]

Ain't THAT a beautiful thing?

[Prem]

SmilinJack,

WOW! That looks BETTER than store-bought Lodge now!

Note that only the cheapest Dutch ovens (Stansport, Texport, etc. made in China) come coated with paraffin to keep them from rusting. You've got to burn it off of them outside in a fire or BBQ. Makes a lot of smoke. (Don't ask me how I know...)

Prem

[SmilinJack]

Prem,

Yeah, I'll know better next time. Should have asked here before I started my "seasoning" project. Would have saved me a lot of time and aggravation. I'm building a aluminum cooking table now. I'll post pics when it's finished.

[Prem]

SmilinJack,

OK then. I'm coverin' my DO table with aluminum today also.....

BTW, Kevin is the encyclopedia of cast iron...and he has a fabulous, classic, high-end collection and all the accouterments to go with. Plus, he can cook!

I'm thinking about getting him a little something that comes encased in paraffin. Heads = Stansport. Tails = Texsport. Call it Kev!

Prem (the owner of three Chinese Dutch ovens)

P.S. Chinese Dutch...what kind of people are they and where do they live?