My Dutch oven smells stale after winter storage. What should I do?

	Ask the Expert Dorcas Miller Outdoor cookbook author Dorcas Miller believes ingredients should have zing - or they should stay at home. Ask Dorcas a question Meet Dorcas Previous Answers

Phew. If you wrinkle your nose after sniffing your Dutch oven, it's time for a change. An unused cast iron pot can develop a rancid smell (and a cast iron pot can rust). When either occurs, it's time to"reseason" the pot. FYI, cast aluminum Dutch Ovens do not require such seasoning. Follow the instructions for initial seasoning:

1. Wash the pot with mild dish soap and dry completely.

2. Rub on an even coat of vegetable oil, inside and out; the metal should not be dripping with oil. Coat the lid, too.

3. Open the windows in your kitchen.

4. Place the Dutch oven upside down on a cookie tray and place the lid next to it. Bake in a regular oven at 300 to 350 degrees for one hour.

5. Be ready for your kitchen to fill with an acrid smell--it's the oil baking into the metal. If you get loads of smoke, you may have put on too much oil.

6. For a thorough seasoning, repeat steps 2 through 5.

7. Remove your Dutch oven from the oven and cool.

8. After use, clean with hot water but not with soap or steel wool-type scrubbers. From time to time, wipe with an oily paper towel to refresh the coating.

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