[Kathyv]

Hello, I need some help with my Lodge dutch oven. I've only used it a couple of times, made hungarian goulash and italian beef with pepperocinis in it. Well, after use I rinsed with hot water, scrubbed with a brush and dried with a paper towel and the grossest black stuff came off on the towel (many towels) and there is a distinct metallic smell going on. Suffice it to say I will not be eating the Italian Beef. Any ideas? Did I "acid off" the seasoning with the pepperocinis and juice? I think this piece was Lodge Logic, as I remember I didn't have to season it. But like I said, I haven't used it much, and have made acidic items all 3 times. OOPS. Thanks for your help! -Kathy

[phatch]

The pre-seasoning is just a good start to a quality seasoning job. I wouldn't recommend cooking acid stews for a while in a new cast iron dutch oven. And I'd cook something else a few times in between the next acidic dish too to build up the seasoning.

As you've discovered, the patina is not impervious to acids. And cast iron is a reactive metal. Build the patina up more and you'll be fine for the occasional acidic dish.

Rub it with a light layer of shortening, or oil. Place it upside down in the oven at 500 for an hour. Let it cool. Repeat a couple of times and it will have a great patina. This does smoke up the house a bit so do it soon while you can still have the windows open. You can also do this on a gas grill with excellent results.

Phil

[Kathyv]

Thanks, I'm firing up the grill tomorrow!

[cwshields]

I always do my own seasoning even on the pre-seasoned cookware. I have an Emeralware dutch oven that was pre-seasoned, but I seasoned it anyway (just like Phatch suggested) and haven't had an issue even after cooking chili and spagetti sauces. I always re-season new cast iron after cooking and cleaning something acidic, actually after cooking anything in new cast iron as IMHO for proper seasoning to take it takes a year or more. I don't do the 500 degree, but I hand dry, coat with a thin coat of oil and put it in the oven at 350 for an hour, turn off the oven and let the pan slowly cool down over-night. I'm probably being OC about it but I've not had any issues with my cast iron...yet.

[Kathyv]

Thank you. Nothin' wrong with a little OC! (so far)! I'm starting my re-seasoning program today!