Dutch Oven Restore and Beef Stew After researching this subject to death I finally decided to restore my Dutch Oven. It was neglected from the last time I made apple butter on the pit a few years ago, anyhow, the seasoning was done poorly before as I was a DO Newbie...well I'm still a DO newbie but a wee bit more edumacated! The re-season method I used, was to place in the oven on the clean cycle, then remove the rust and ash by steel wool and wire brush. Here is the Dutch Ovens from the oven, The larger one I had already begun to scrub down with steel wool, plenty of elbow grease needed here. The smaller one will be done at a later date. I ordered a few tubes of CampChef's Cast Iron Conditioner, (The ingredients listed, in order, are: Organic Palm Oil, Organic Coconut Oil, Organic Sunflower Seed Oil, Vitamin E, Citric Acid. I think it's great and well worth the price. This is after I scrubbed with a steel wool pad. This is the lid straight from the oven, after the clean cycle. Left side almost done. Starting the bottom. The DO was then washed with soap and water then placed in the oven as it was warming up to 450° Now for the first seasoning with the Conditioner. Oven was turned up to 450° warmed the DO, just enough to where it can be handled so the conditioner would go on thin as possible. Once the conditioner was spread thin, it was wiped down again and placed in the 450° upside down for 1 hour, then allowed to cool, this was done 5 times. The 5th seasoning. Ok now Im chomping at the bit to try this bad boy out. A chimney of charcoal is started and I begin the food prep. Meats ready to be sliced. This was a very relaxing cook, all the food was prepped right on the table as I sat on my very comfy patio furniture while throwing back a few beers. The fat is trimmed and will be used to season the DO. The meat is sliced and cubed into bite size pieces. DO Is heating up. My makeshift lid lifter, I really need to get a lid lifter. Fat is added to season the pan, then removed after 5 minutes or so. A stick of butter is added. The pan is a wee bit too hot, I need to be careful not to burn the butter. The meat is added, while that cooks, the sausage is cubed. About ten minutes later, the sausage is added. Now many folks drain the meat, I leave it in for more flavor. The meat is very lean and trimmed, most of the fat will come from the sausage. While that cooks, I slice up the onions (ungyuns) About ten minutes later, the onion and two jalapenos are added. While the Meat, Sausage and onions cook, I peel and dice the potatoes. About 45 minutes into the cook, the potatoes are added with 16 oz of beef broth. While the Meat, Sausage, onions and potatoes cook, I clean and chop the carrots. About 60 minutes into the cook, the carrots are added. Some spices are added, a bit of cracked pepper, a tablespoon or two of garlic salt, and a tablespoon of chili powder. About 70 minutes into the cook, the mushrooms are added and another 16 oz of beef broth. I had to laugh... my neighbor came over and we were having a beer while I was making the stew and every time I removed the lid he would say, "man that looks and smells awesome", then I dumped in the mushrooms and he looked like he saw a ghost. I said, "are you OK", and he replies, "man I hate mushrooms"! Followed by a can of diced tomatoes. I was iffy on adding the tomatoes but at the last minute said, "oh what the hell' A little cornstarch is mixed with a cup of dry vermouth and added to thicken the stew. And to insure a nice patina, I cleaned up with a scrubbie and seasoned a 6th time with the Camp Chef CI Conditioner.