How do you keep the inside of the cast iron Dutch oven lid seasoned? The
lid is designed to capture cooking moisture and drop it back into the food
and this process compromises the seasoning on the lid. My mother had a
glass lid for her Dutch oven so I have no experience to relate to. Thanks

Janet

Janet Bostwick wrote:

> How do you keep the inside of the cast iron Dutch oven lid seasoned? The
> lid is designed to capture cooking moisture and drop it back into the food
> and this process compromises the seasoning on the lid. My mother had a
> glass lid for her Dutch oven so I have no experience to relate to. Thanks


Does it have the "stalactite" lid?... If so don't worry about it... It's
not the easiest thing in the world to season but I've never had a
problem with mine (with minimal seasoning) rusting... Unless you plan on
cooking bacon in the lid (which some lids double as a skillet) you're
never going to get that glossy black finish...

~john!

Janet Bostwick wrote:

> How do you keep the inside of the cast iron Dutch oven lid seasoned? The
> lid is designed to capture cooking moisture and drop it back into the food
> and this process compromises the seasoning on the lid. My mother had a
> glass lid for her Dutch oven so I have no experience to relate to.

The same way you season any other piece of cast iron: coat it in shortening,
bake it at 350F for an hour, wipe off excess shortening, allow to cool and
store. After each usage between seasonings, be sure to clean it and spray
with Pam.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

"levelwave" > wrote in message
...
> Janet Bostwick wrote:
>
> > How do you keep the inside of the cast iron Dutch oven lid seasoned?
>
> Does it have the "stalactite" lid?... If so don't worry about it... It's
> not the easiest thing in the world to season but I've never had a
> problem with mine (with minimal seasoning) rusting... Unless you plan on
> cooking bacon in the lid (which some lids double as a skillet) you're
> never going to get that glossy black finish...
>
> ~john!

Yes, the stalactite lid, and that's exactly the part--the points--that the
seasoning wears away. O.k., won't worry about it, just thought there was
something that I should be doing.
Janet

"Janet Bostwick" > wrote in message >...
> How do you keep the inside of the cast iron Dutch oven lid seasoned? The
> lid is designed to capture cooking moisture and drop it back into the food
> and this process compromises the seasoning on the lid. My mother had a
> glass lid for her Dutch oven so I have no experience to relate to. Thanks
>
> Janet

I never much worried about my lids...
I coat them lightly with Olive Oil after washing them between use.

C.

"Carnivore269" > wrote in message
om...
> "Janet Bostwick" > wrote in message
>...
> > How do you keep the inside of the cast iron Dutch oven lid seasoned?
> > Janet
>
> I never much worried about my lids...
> I coat them lightly with Olive Oil after washing them between use.
>
> C.

That's what I've been doing, but I couldn't keep the little pointy parts
fully seasoned after doing something like pot roast. Thanks
Janet

Janet Bostwick wrote:
> How do you keep the inside of the cast iron Dutch oven lid seasoned? The
> lid is designed to capture cooking moisture and drop it back into the food
> and this process compromises the seasoning on the lid. My mother had a
> glass lid for her Dutch oven so I have no experience to relate to. Thanks
>
> Janet
>
>


After using it, wash it and dry it carefully, then rub a little olive or
other cooking oil on it with a dry paper towel. That oughta keep you
out of trouble. It's kept me out of trouble. On second thought. . .

Cheers!
Peg