Carefully remove it from the oven (wearing oven mitts!) and rub it with a thin layer of oil. Repeat this process two to three times, and you will have seasoned your pan. Don't worry, it's easy to ...
And because it’s made from cast-iron and porcelain enamel, you're guaranteed to have evenly cooked dishes (that don't burn or stick to the bottom) every time. “The Dutch oven locks in flavors and ...
Christa Glennie is a former restaurant professional who has logged nearly two decades as a writer and editor covering people and trends in food, drink, dining, and agriculture. She's the food ...