I have the Lodge 5 quart Dutch oven. I cook mostly cabbage and sausage in it. I give it a bath in hot water and then scrub out the cabbage scum with a unsoaped sponge. I prefer to really clean it good so the cabbage doesn't stink while the dutch oven is stored away. I'll give it a quick wipdedown with vegetable oil (or Pam spray) after drying it off.
I feel like the factory seasoning is being worn away inside by my cleaning. I made an effort to clean it less after my last pot of cabbage but there was some discolorations left in the pot that looked like something I would have preferred to wash out.
When I wipe it down with oil I use a folded paper towel and pour a little olive oil on it. That works so-so but I start to get a lot of shreds of paper towel on the sides of the pot.
So....are most folks usually cooking a nice, greasey hunk of meat that adds to the seasoning?
I feel like the factory seasoning is being worn away inside by my cleaning. I made an effort to clean it less after my last pot of cabbage but there was some discolorations left in the pot that looked like something I would have preferred to wash out.
When I wipe it down with oil I use a folded paper towel and pour a little olive oil on it. That works so-so but I start to get a lot of shreds of paper towel on the sides of the pot.
So....are most folks usually cooking a nice, greasey hunk of meat that adds to the seasoning?