Cast Iron Casserole Pot

Discussion in 'General Dutch Oven Information' started by pigsmoke, Jul 17, 2014.

  1. Hey all, 

    Recently I acquired a new cast iron casserole pot which is about 5qt. in volume. It says on it that it is "Pre-seasoned" and ready to use. From what I've read, I should get rid of that pre-seasoning and re-season it with flax-seed oil. Is that the best thing I can do for it? What is the best method for taking the pre-seasoning off? Also, is this pot the same thing as a Dutch Oven or are there differences? If anyone has some good first timer recipes it would be greatly appreciated as well.

    Thanks in advance.
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Woodcutter is the expert.

    I will chime in as first timer.

    I re-seasoned a frying pan recently. I also seasoned two new pans - after removing the factory seasoning. Which is crap: I tried using one of them - factory seasoning came off at the first wash.

    I won't repeat what was said already. Here is what learned during the first runs: do as many coats as you need until satisfied with the finish. One new pan was good after two. The other one needed 3-4. Old one - 5.

    Don't expect Teflon behavior at the first cooks. You need a good amount of oil/fat until the non-stick features are obvious.

    In don't know how your pot looks like (picture would help) but the fact that you called it pot and is made of cast iron would indicate dutch oven.

    That's what I have in my (seasoning) list next. A camp dutch oven (12 quart).

    Good luck.
    Last edited: Jul 17, 2014
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    Try the pan first and see what you think. I have read that people have no problems with the preseasoned pans. I have also read that many people have problems with food sticking and bad odors. I have not had any luck with the seasoning on new Lodge pans (love the pans not the seasoning)  so I strip mine and redo with Flax seed oil. If you have been using teflon pans there is a learning curve. I used to break eggs and they would instantly turn white and sizzle in a teflon pan. That does not work with cast iron, you need to have a warmed pan on low heat with oil and watch the eggs turn white as they cook.

    There are many ways to strip a pan clean. This site explains the different methods.

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