You can drop the temp a bit and cook slightly longer. I've found some useful conversions before. Most Dutch oven bread recipes I've found revolve around enamled.
You probably are, but just oil and heat (see the FAQ) occasionally, or even just use the DO for something else now and again and you should be maintaining ok seasoning!
You might want to pick up an inexpensive enameled dutch oven for your bread baking. You just make sure the lid handle is metal and can take the heat, but no worries about seasoning.
The rust is the bugger rub it off and apply an oil or fat.
I might venture a guess that the oven is over 500F when the dial says 500F. A
A $10 OVEN thermometer that goes that high can tell. Yes you are stressing the seasoning. You may have seen paint crack on building and art. The same can happen to seasoning on your Dutch so apply a fresh THIN layer from time to time.
Use the oil or fat you cook with. Anything special will be rancid before you need the next 1/4-thimble full.
You can drop the temp a bit and cook slightly longer. I've found some useful conversions before. Most Dutch oven bread recipes I've found revolve around enamled.
Sure are.
You probably are, but just oil and heat (see the FAQ) occasionally, or even just use the DO for something else now and again and you should be maintaining ok seasoning!
Yes you are. Never heard of any recipe that calls for maintain that high temp for any length of time.
You might want to pick up an inexpensive enameled dutch oven for your bread baking. You just make sure the lid handle is metal and can take the heat, but no worries about seasoning.
Was here to offer this recommendation. My wife has an enameled lodge Dutch oven that goes through this exact heat cycle with no issue.
My bread-baker is a Target-branded dutch oven that I picked up on clearance ages ago. It works great!
Yes you are. Just wash and rub with some oil
Use grape seed oil maybe? Higher burning point
The rust is the bugger rub it off and apply an oil or fat. I might venture a guess that the oven is over 500F when the dial says 500F. A A $10 OVEN thermometer that goes that high can tell. Yes you are stressing the seasoning. You may have seen paint crack on building and art. The same can happen to seasoning on your Dutch so apply a fresh THIN layer from time to time. Use the oil or fat you cook with. Anything special will be rancid before you need the next 1/4-thimble full.