Dutch Oven food tastes metalic

J

J.Ottinger

Member
After doing SCO on an old Wagner dutch oven, and 2 seasonings, the food tastes like metal. First dish was a pot of 15 bean soup. They turned purple and tasted like metal. The second dish cooked was a cherry dump cake, it was good, and not as metal tasting as the beans were but I could still taste metal. Do you think I need to restrip it in an electrolysis tank and start a new seasoning process?
 
I would strip clean and start over. Whatever you use to apply the first coat of oil to your piece, replace it with a new one. Be it a rag, paper towel, etc.
 
Sure can, although my neighbor just told me how to make it. It was very good with a hint of metal:p:grin:. 2 cans of pie filling, any kind you want. 1 box yellow or white cake. 1 stick of butter. Pour the pie filling in the dutch oven first, then the cake mix on top of that, then cut the butter into pads or strips and put them on top. Then put it in the preheated oven at 350 degrees for 1/2 to one hour. Mine took about fifty minutes. we did do the old tooth pick trick, it's done when the toothpick comes out dry. it was very good.:icon_thumbsup:

---------- Post added at 10:46 AM ---------- Previous post was at 10:42 AM ----------

ok thank you, that's what I thought I would need to do. I'll probably start that today.
 
This is the dutch oven that I have already done a SCO cycle on, then one seasoning. I think but can't really remember if I did a second seasoning after cooking the beans. So now I'm stripping it in the electrolysis tank and going to do 2 seasoning before cooking anything in it. Should I cook a stew? I'm kind of gun shy now about what to cook in it, I don't really know what would be too acidic for so few of seasonings.
 
Advise? When you pull it out of the tank, scrub the heck out of it with a scouring pad in a liquid detergent (I use Dawn) . To season, I use lard,( if that is a problem then disregard this post) melted in the microwave, and a sacrificial cotton rag. Coat the DO inside and out and place on baking pan thet will contain the liquid runoff. (Don't want a lard fire in the oven). Start low 250 and when the lard starts to run crank up to 375. when all runoff appears to stop cut off the oven and allow to cool. The DO should be tacky. Let cool and apply the second coat of lard and repeat , 250 and the final burn off at 350 - 375. All ovens are different. Lower at the first whiff of smoke. Turn DO oven right side up and broil. You will be the judge if the DO is still tacky. Reheat, lard is much more forgiving than processed oils.
This process works but you may have to wave the smoke detector.
My first recipe in new the seasoned DO is bacon, chopped potatoes and onions. If any metal taste is still present the potatoes will take in the off taste.
 
If in doubt, just make a few batches of popcorn in it!
My personal recipe:
Place a 1/3 cup organic coconut oil and 1/3 cup organic popping corn in cast iron. Place lid over pan.
Heat over medium-high heat until corn begins to pop.
Reduce heat to medium, and shake/shuffle pot back and forth on stove top to keep the kernels moving. When popping slows to one pop every few seconds remove from heat (you don't want to burn it!)
Liberally salt and/or add butter, spices, etc. and enjoy!

Doing this a few times has two benefits: 1, your pan will become well seasoned, especially around the bottom where it needs it the most. and 2, popcorn is delicious, fun, and inexpensive.
 
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