Teardrops n Tiny Travel Trailers

Hello all. I'm new to dutch ovens and just bought a Lodge 12". It came pre seasoned, but I seasoned it one more time before cooking. I just made coq au vin and after cleaning it, I still see some black residue. The instructions says to spray it was veg. oil after use.

Is the black residue normal or should I keep on scrubbing it?

ok welcome to the dutch oven place If it where me I would turn on oven at 400+ and start over wash DO well and then turn up side down on a cookie sheet with foul on it and heat about 60+ min let it cool to touch then add CRISCO lard to it turn it right side up and heat it again add more crisco to it and repeat step 2 do this tell it want take no more oil about 3-4 times on a new oven Hope this helps you.

Thanks bc. That's what I was thinking the best solution to be on the safe side.

scotty_pac wrote:and after cleaning it, I still see some black residue.

The black residue IS the seasoning. It will get blacker and blacker and prettier and prettier with age unlike some of us!

To clean simply boil it with clear water place a lid on if possible. After it comes to a boil cool with warm water as you scrub with a scotch bright type scrub pad or a bristled brush and rinse with cool water. Replace on the stove and get to hot and dry and apply oil with a paper towel or a spray of oil and store. Next use just rinse with cool water and lightly wipe before starting to cook.

Bob, will do. Thanks for the advice.