You pour enough cooking oil to cover entire bottom to about 1/8 inch then you sprinkle table salt over entire bottom to about 1/8 inch. Place pot or pan on stove on very low heat and leave it alone for 4 or 5 hours. If it smokes heats too high. After that you NEVER use soap to clean it only very hot water then dry thoroughly. Otherwise you have to season it again
Rub the Dutch oven all over, inside and out, generously with suet and place in a low heat oven for several hours. Suet is a hard animal fat that you can get from your butcher that they normally remove from cuts of meat before selling them. You may need to repeat the application several times. Once you have it seasoned do not wash cast iron with soap, put in dishwasher, or soak in water. I generally clean cast iron with salt as a scrubbing agent and very hot water, dry it immediately, then, using a paper towel, apply a very thin coating of olive oil to the inside.
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Cooking oil and heat , the old schoolers used lard.
You pour enough cooking oil to cover entire bottom to about 1/8 inch then you sprinkle table salt over entire bottom to about 1/8 inch. Place pot or pan on stove on very low heat and leave it alone for 4 or 5 hours. If it smokes heats too high. After that you NEVER use soap to clean it only very hot water then dry thoroughly. Otherwise you have to season it again
Rub the Dutch oven all over, inside and out, generously with suet and place in a low heat oven for several hours. Suet is a hard animal fat that you can get from your butcher that they normally remove from cuts of meat before selling them. You may need to repeat the application several times. Once you have it seasoned do not wash cast iron with soap, put in dishwasher, or soak in water. I generally clean cast iron with salt as a scrubbing agent and very hot water, dry it immediately, then, using a paper towel, apply a very thin coating of olive oil to the inside.
If yours is of Lodge manufacture, here's the recommended approach for seasoning and follow-up care:
http://www.lodgemfg.com/use-and-care/what-is-seasoning
Hope this helps! Enjoy your Dutch oven forever!