If you do need to season your new oven or re-season an old oven, start by washing the oven. Your new oven will have a protective coating to keep the Dutch Oven from rusting during transport. Old ovens with rust spots will need to have the rust removed with steel wool. Then, wash with warm water and steel wool. Rinse well. Hand dry your oven when done. Moisture is your oven's enemy.

While you are cleaning the oven, pre-heat your kitchen oven to 350 degrees. Once the Dutch Oven is clean, place it in the kitchen oven for a few minutes, best way is upside down with the lid on a different shelf. This lets any water drain out of the oven. Head the Dutch Oven until it is almost too warm to touch with your hand. This warm up makes sure all the water is gone from the Dutch Oven and opens the pores of the metal for the next step.

With your warm Dutch Oven, apply a coat of oil. Use salt free oil like olive oil or vegetable oil. Coat the entire oven with oil. Then, put t back in the kitchen oven to heat for an hour. You can leave the Dutch Oven upright, but leave the lid ajar so air can circulate. Remove the Dutch Oven and let cool slowly. Once it is only warm, place another coat on the Dutch Oven and put back in the kitchen stove again for 1 hour at 350. Remove it and let it cool down again and then add your third coat of oil. Now you have 2 coats of oil banked in and one final coat applied while warm. Your Dutch Oven is ready to use or store until your campout.The surface of your oven is non-stick and as yo use your Dutch Oven, the surface will improve. You will not have to do this long seasoning process again unless the Dutch Oven gets rust on it.

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