How to build up seasoning in a Dutch oven?
We’re firm believers that the best way to develop seasoning is just by cooking. Every time you heat up oil in your cast iron, you’re adding a little bit more seasoning; and with enough use, you’ll develop the slick, non-stick surface you expect. For this reason, we often recommend that people start breaking in a new skillet by cooking things that coat the pan in plenty of fat, like cornbread or roasted vegetables.
But when it comes to a Dutch oven, making cornbread likely isn’t your first move. Instead, we’d recommend making one of these recipe, which will coat the taller walls of a Dutch oven with an even layer of fat, getting you on the path to bulletproof seasoning:
Stovetop Popcorn
We’ve found that we use our Dutch ovens almost every week to make stovetop popcorn. Making popcorn on the stove allows you to season it to taste, and to get much more creative with your seasoning choices. Plus, heating up fat and then frying the popcorn kernels adds some great seasoning to both the interior of the Dutch oven and your cast iron lid.