Seasoning your cast-iron-dutch-oven is important to learnThe cast-iron-dutch-oven below is well seasoned. The pork roast inside is looking very yummy.
The seasoning process is only necessary when you first purchase the Dutch oven or when rust forms or when the coating is badly scratched by storage or use. 
The cast-iron-dutch-oven seasoning process begins by washing the new Dutch oven and the lid with hot soapy water. This will remove any coating left on the pot from the factory.The only time you should use soap on the Dutch Oven is when it is new. Otherwise, the seasoning will be washed off and the food will stick to the Dutch Oven and it will be hard to remove. After washing, you can place the Dutch oven and lid on a lit burner to dry. If you don't have a gas range then turn your oven on warm place both the Dutch Oven and lid inside to dry, leaving the oven door ajar. Another option, is to blot the Dutch Oven dry with a paper towel. It is very important to make sure the Dutch Oven is thoroughly dry or it can rust and no one likes rust in their food. The next step in the seasoning process is oiling the Dutch Oven. Use a clean cloth or a paper towel. Apply a thin layer of salt free cooking oil. Oils such as peanut oil, olive oil ( high grade) or vegetable oil. It is not recommended to use tallow, lard, or animal fat on the Dutch Oven because they can break down and become rancid during storage. 
After drying the cast iron dutch oven, make sure to apply a thin coat of oil over the entire inside. Remember, this will keep the rust from forming inside the Dutch Oven and stops your Dutch oven recipes from sticking. 
You will need to coat the outside of the Dutch Oven with a thin layer of oil. The reason for this is the outside of the Dutch Oven is subjected to more moisture: Therefore, the oil will stop the rusting process. 
The bottom and the legs of the Dutch Oven need to be completely coated with oil because of the humidity and its rusting properties. The rust on this pan is an example of what humidity can do to the Dutch Oven if left un-oiled for long periods of time.
The photos above give you a good example of how to Season your cast-iron-dutch-oven lid. Oil both the top and the bottom of the lid. Making sure to oil the Dutch Oven lid as it is just as important as oiling the other parts of the Dutch Oven, to prevent rust.
After the Dutch Oven has been oiled, set your oven at 350 and allow it to preheat. Once the oven is ready, place the Dutch oven pan and lid onto the metal rack in the center of the oven. It is also very important to put a cookie sheet with sides under the pan and lid inside the oven. This will catch any of the oil that liquefies and runs off the Dutch Oven while it heats and will save you the time it takes to clean off the burned on oil in your oven. Bake the Dutch Oven for about one hour. Allow it to cool completely before you remove it from the oven. Then repeat the oiling and baking process again. The first layers of seasoning form a barrier between the moisture in the air and the surface metal. The second coating provides a non-stick surface.
The third coating of oil should be applied when the Dutch Oven is still warm. Before cooking your favorite
recipies
allow the Dutch oven to completely cool.
Storage is another important part of taking care of your cast-iron-dutch-oven. Place a paper towel inside the Dutch Oven to soak up any excess oil, then put the lid on and it is ready to store until the next time you need it.Please remember to only use soap on your Dutch Oven when it is new, never after it has been seasoned. Clean a seasoned Dutch Oven only with hot water and a spatula, dump out the water then use your favorite drying technique. Be sure to always re-oil the Dutch Oven every time it has been cleaned and dried. Once dutch ovens have be seasoned they are great for outdoor cooking. Seasoning your cast-iron-dutch-oven top of page
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