In July of 2012, I purchased this DO using the advice of the members here..... Seasoning is a very important step in having a great
cooking utensil... there were many folks that contributed, including using oil with a high iodine number....
Flax Oil has one of the highest iodine numbers of all the oils.... Also known as "Linseed Oil".....
The flax oil I used was the "for human consumption" type that you can get at health food stores.....
We take it for it health benefits.... and add it to the dog's food....
Anyway...... It has a very low smoke point and it polymerizes into a very hard coating.....
Really hard coating....
The pic below was taken after the first cook.... Beans and ham shanks.... Cleaned up with
water only and a stiff brush..... dried and put away....
Since this picture was taken... pinto beans for "re fried beans"... Spaghetti sauce.....
deep fried foods.... etc. and a few days ago chili.....
After each use and cleaning, a very thin coat of flax oil and a stay in a 450 deg oven to cure followed...
The chili sat in the DO for 3 days, stored outside in 20 deg weather, and portions reheated for meals...
I thought for sure the acid in the tomato sauce would have raised holy h#ll with the coating...
No such thing..... the chili rinsed out with warm water and a brush.... wipe with a paper towel
and re seasoned with flax oil........
Here is the DO and lid after 7 months and at least a dozen uses....
Soap never touched it..... no scraping etc.... hot water and a brush was it.....
The lid took a beating on a couple occasions.... the coating came off from the steam and what
ever else volatilizes when cooking ..... maybe the hot stuff in chili's attacked it....
The biggest reason for the failure was I paid more attention to the pot than the lid.....
Well now the lid is seasoned very well.....
I wish I knew all this when I was younger..... Some folks know all this, and are probably chuckling to themselves now...
For all you folks that need to learn something today, here it is.....
Cast iron, properly seasoned, is better than any non-stick cookware in the market today...
If you can get "raw linseed oil" it should work well.... I can't recommend "boiled linseed oil" (DO NOT USE) as I do not know what properties have
changed in the processing.... or..... stick with edible flax oil from the health food store.... Seasoning the entire DO probably can
be done with 2 Tbs. of oil....
cooking utensil... there were many folks that contributed, including using oil with a high iodine number....
Flax Oil has one of the highest iodine numbers of all the oils.... Also known as "Linseed Oil".....
The flax oil I used was the "for human consumption" type that you can get at health food stores.....
We take it for it health benefits.... and add it to the dog's food....
Anyway...... It has a very low smoke point and it polymerizes into a very hard coating.....
Really hard coating....
The pic below was taken after the first cook.... Beans and ham shanks.... Cleaned up with
water only and a stiff brush..... dried and put away....
Since this picture was taken... pinto beans for "re fried beans"... Spaghetti sauce.....
deep fried foods.... etc. and a few days ago chili.....
After each use and cleaning, a very thin coat of flax oil and a stay in a 450 deg oven to cure followed...
The chili sat in the DO for 3 days, stored outside in 20 deg weather, and portions reheated for meals...
I thought for sure the acid in the tomato sauce would have raised holy h#ll with the coating...
No such thing..... the chili rinsed out with warm water and a brush.... wipe with a paper towel
and re seasoned with flax oil........
Here is the DO and lid after 7 months and at least a dozen uses....
Soap never touched it..... no scraping etc.... hot water and a brush was it.....
The lid took a beating on a couple occasions.... the coating came off from the steam and what
ever else volatilizes when cooking ..... maybe the hot stuff in chili's attacked it....
The biggest reason for the failure was I paid more attention to the pot than the lid.....
Well now the lid is seasoned very well.....
I wish I knew all this when I was younger..... Some folks know all this, and are probably chuckling to themselves now...
For all you folks that need to learn something today, here it is.....
Cast iron, properly seasoned, is better than any non-stick cookware in the market today...
If you can get "raw linseed oil" it should work well.... I can't recommend "boiled linseed oil" (DO NOT USE) as I do not know what properties have
changed in the processing.... or..... stick with edible flax oil from the health food store.... Seasoning the entire DO probably can
be done with 2 Tbs. of oil....
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