Need to reseason a dutch oven
Never done it in the oven
500 degrees ?
How long?
Any other tips?

Thanks

i put a cookie sheet under whatever im seasoning to catch dripping lard. i like to like to do three layers. light coat of lard and an hour in the oven. let it cool and repeat. if its sticky when it cools put it back in the oven for another hour without adding another layer of lard

I did it at 350 degrees. Preheat oven, wipe inside of kettle with crisco. put in oven until it just starts to smoke. remove from oven. give it another coat of crisco. let it cool. once cool wipe it out with a new paper towel or napkin starting at the bottom and coat the sides with any of the extra from the bottom.

Strip in a lye bath until grey and bare.
Wash in hot soapy to neutralize lye.
Dry in warm oven to "open the pores".
Wipe on a light coat of flaxseed oil (food grade linseed oil DO NOT USE BLO).
Wipe off excess leaving a damp not wet coat.
Bake in a 350° oven with pan upside down for one hour.
Turn off heat and let cool in oven.
Repeat Wipe, Bake, Cool at least twice before using. This builds up multiple thin hard coats rather than one thicker soft coat.

To start from scratch....scrub the heck out of it with hot soapy water, inside and out, handle and all, and dry thoroughly. Heat the oven to 350 and stick the pan in and let it get hot. Right b it lightly with a saturated oil of some sort.....lard, Crisco, coconut oil, etc, something that's hard at room temperature, not a liquid.. Not vegetable oil. Don't use too much, one tablespoon is more than enough. Hold a lump of your oil of choice in a paper towel and rub all over inside and out, including the handle. Then stick it in the oven upside down. This is important as you don't want your oil to pool in the bottom of your pan. Let it bake until the pan is hard and shiney. Shiney and sticky=nasty. Add another layer of oil and repeat and then you're done.

Once seasoned use some care in initial use to continue to build the nonstick quality without damaging the season. In other words use appropriate oils and don't use metal utensils or scratch the finish. With use the finish will become much harder and won't need as much care.
Cleaning should be hot water and a copper or stainless scrub pad ONLY. Use the pad when needed and use it in a circular burnishing motion not a linear scratching motion. Dry in a hot oven, let cool in the oven.

warrior, I have skillets that need stripped and was planning on making a electrolysis tank. How do you strip with lye?

I use spent coffee grounds to clean

Five gallon bucket one can crystal drain opener water to fill. Soak until grey. Really cruddy pans may need a good scrub from time to time as the lye loosens layers of crud.
Wear gloves and keep bucket sealed. Lye can be rough.
Most pans with average use cleans up in 24-48. I've soaked some for a week or more.

I've got the makings here for an electrolysis tank but other than long soaks the lye bucket has done the trick.

Usually all my pans need is wiping out with a wad of paper towels and they’re ready for the next use. Occasionally, when someone that doesn’t know how to cook uses them, they will get food stuck to them. I’ll put in a little water and let them soak a bit to soften stuff up then add salt and scrub with paper towels.

A good rinse in hot water and dry them on the stove top. Occasionally give them a wipe with whatever oil I have on hand, usually olive oil.

I agree with the multiple, thin layers for the initial seasoning.

im pretty sure great great great gramma didn't have an electrolysis tank. she did make soap with lye and fat though.

if it has a lot of crud get some framing lumber scraps. or any wood that doesn't burn real hot. no oak hedge or hardwood. it gets too hot. build a fire and put your black iron in. when it all cools down wash it good with soap and water and season. you can remove rust with a soak in cider vinegar for a few days.. if its real rusty you may need to change the vinegar a few times. will be a dull grey when its ready. then wash and season. after seasoning it should be black.

That works but risks warping or worse cracking. You can do the same in a self cleaning oven or under a broiler in a more controlled manner.

ROTFLMAO!!!!! I just love these post', gives me a good laugh every time.

Last one I did was an old griswald skillet. Bought it at a yard sale for 20 bucks. Guy asked what I was going to do with it and snickered when I said cook. Was really rusty. He said it had been in their shed awhile. I put it in a plastic tote with cider vinegar. Had to change it once. My wifes favorite skillet now. Its thin enough it isn't as heavy as new ones the same size.