Hello to all and thank you Derek for your warm welcome message to me

I have just purchased a 9 qt cast iron oven I think that this oven will be big enough for the better half and myself.

I am at the moment seasoning it I am in the last stage leaving it in the kitchen oven to cool.

I have a question when I took the oven out the first time from the 250 temp the oven looked an awful colour of brown is this normal or have I done something wrong?  :)

I hope to try cooking in the oven this Sunday as this will also be my 1st time cooking in a camp oven I will be using heat beads for my heat.

Hi and welcome.  Yes it is quite normal and will go darker.


Derek

Thank You Derek  glad I haven't done it wrong once again thank you

I have started doing my new ones under the hood of my barbecue.  Seems to get much hotter and they go black the first time round.  In fact the last Lodge Oven I did looked just as good after the first treatment as my pre-seasoned Lodges and Camp Chefs.

Doesn't do much for the hotplates on the barbie though.  They are just about white with heat at the moment.

The bar-b que does a great job of seasoning new camp ovens. The last one's i did were 2 sovereign ovens i bought from Wangaratta , they turned out a treat.

Rossco

How are those two ovens going Rossco?
Astro.

Derek,

What are you applying for the seasoning?  I have used Crisco and the Camp Chef conditioner.  

I do very well with my most used oils.  olive oil or other plant oil - safflower, nut oils....

The ones the dietitians tell us are good for us.  & I don't have a smell when I do this in my oven at at  about 415' F/213'C

:-/

I'm with you LK, I use olive oil and sometimes peanut oil, just a very thin wipe over then crank the oven up and bake them for an hour or so while the missus is at work. Keep all the windows and doors open and hopefully she will be too tired to notice the smell when she gets home. Oh and don't forget to line the bottom of the oven with Alfoil before you start and get rid of it when you're finished, this is experience talking.
I find doing them twice is good, three times is excellent.

pd.

Now, PD I don't know about Oz, but here I've heard real horror stories about Peanut allergies.  I will use peanut oil in baking for me, but I make sure it's in a pan I can wash with soap and very hot water afterwards.

Some have had peanut allergies so bad that a very little can kill.

Walnut, hazelnut, pinenut oil fine.  They're pretty well good for everyone.

:-/

With ya on the peanut oil guys, done over a ring burner out on the barby.

but prior to oiling, I smoke the inside of my ovens by putting hardwood sawdust in the bottom & heating them over the burner,
The smoke gives a nice camp fire smell, colour & is a sterilizer if you have "aquired" an old suspect looking oven.

Mick

---

Astro
Iv'e used them a couple times now and they work well. I'll take them out west at easter and give them a good work out.

Rossco

I use olive oil as well.  I did read though the other day that the only oil you can get that never goes rancid is walnut oil.  I found that interesting.

Mind you I have never had an oven go rancid using olive oil.

Derek a used pot will never go rancid.  I just keep cooking. :D

Wayne