Cast iron Dutch ovens are built to last. With the right care, they can serve you for decades and become your go-to baking companion for sourdough, stews, and more.
But to keep them performing at their best, regular seasoning and maintenance are essential. If you’re unsure how to season your Dutch oven or worried about rust, don’t stress. This guide will walk you through exactly what to do.
Step-by-Step Guide to Seasoning Your Dutch Oven
Seasoning is the process of building up a layer of baked-on oil that protects your cast iron and helps prevent sticking. If your Dutch oven is brand new, or if you’re refreshing an old one, here’s how to season it properly.
1. Wash
Start by giving your Dutch oven a gentle wash with warm water and a soft sponge. If it’s brand new, this helps remove any factory residue. If it’s used, it removes any leftover food or moisture.
Note: Avoid using soap unless absolutely necessary, and skip any steel wool or harsh scrubbers.
2. Dry thoroughly
Use a clean tea towel or paper towel to dry the pot completely. Then place it on your stovetop or in the oven on low heat for a few minutes to evaporate any remaining moisture. Cast iron rusts easily when wet.
3. Warm it slightly
Once dry, leave your Dutch oven just warm to the touch. This helps the oil spread more evenly in the next step.
4. Apply oil
Using a lint-free cloth or paper towel, rub a thin layer of high-smoke-point oil all over the inside of the pot. Flaxseed, grapeseed or rice bran oil are great options. Be sure to wipe away any excess. You want a light coat, not a slick surface.
Beginner tip: Don't forget the lid and outer surface. Seasoning the entire piece helps protect it from rust.
5. Bake
Place your Dutch oven upside down in a preheated oven at 180 to 200°C. Put a sheet of baking paper or foil on the rack below to catch any drips. Bake for one hour.
6. Let it cool
Turn off the oven and allow your Dutch oven to cool completely inside before removing it. The finish will be dry and slightly glossy.
Why Seasoning Is Important
Seasoning does more than protect your Dutch oven, it transforms how it performs.
- Prevents rust: Seasoning acts as a natural barrier between the metal and moisture in the air or food
- Creates a natural non-stick surface: A well-seasoned pot makes it easier to release loaves, roast veggies or slow-cook without sticking
- Extends the life of your cookware: Regular seasoning helps your Dutch oven last for decades, improving with age rather than wearing out
If you’ve had issues with sticking or rust in the past, poor or worn-out seasoning is often the reason.
Maintenance Tips
Once your Dutch oven is seasoned, keeping it in good shape is simple. These small habits go a long way.
After each bake
Let your oven cool slightly, then gently wipe out any crumbs or residue with a soft cloth or brush. For messier dishes, rinse with warm water and wipe dry immediately.
Add a touch of oil if needed
If your pot looks dull or dry after cleaning, apply a light layer of oil to the interior before storing it. This helps maintain the seasoning between bakes.
Avoid soaking or harsh soaps
Never soak your cast iron in water. It encourages rust and strips the seasoning. Avoid harsh detergents too, they’re unnecessary and can damage the protective oil layer.
Beginner tip: Store your Dutch oven with the lid off or ajar to allow airflow and prevent moisture buildup.
Final Thoughts
With just a little regular care, your cast iron Dutch oven will become better with every bake. Season it well, clean it gently, and oil it lightly when needed.
Whether you’re baking your first sourdough or your fiftieth, a well-maintained Dutch oven will help you achieve beautiful crusts, great oven spring and consistent results.
Stay Connected
Want more tips on caring for your sourdough gear?
Browse our dutch ovens and full bakeware range
👨🍳 Join our Facebook Group to ask questions and share your bakes