If you have used a well-seasoned oven, clean up is easy.

First, remove any excess food particles with a metal or wooden spatula. Next, place some water (NO SOAP OR DETERGENT) in the oven and reheat until water is warm. Scrap off any residual food (Teflon scouring pad may be used). Wipe dry. Put a thin layer of vegetable oil or shorting on the inside of the cookware (DO NOT USE BUTTER OR MARGARINE). Wipe out excess oil.

"Burning out" your cookware is not recommended, as this will require re-seasoning your oven

Cast iron should be stored in a cool room, Dutch oven lids should be inverted with a paper towel between the lid and the oven.

If the oil in your cookware becomes rancid, reheat until the oil is liquefied and then wipe out any excess oil. Re-wipe with fresh vegetable oil or shorting before use.

Add 1 to 2" of clean water and bring to a boil (uncovered) this will open the cast iron pores and allow the food to release. Scrape again, if the water is very dirty repeat with fresh water and after boiling pour off ½ the water. (trick) Wad up a foot long piece of aluminum foil and use it to scrub the Dutch oven. For all of you who now protest, I encourage you to try this because it has never harmed our seasoned Dutch Ovens. The foil is soft enough that it actually self-destructs as it removes the toughest particles. Rinse the Dutch oven and add 1" water and boil. Discard water, dry with paper towels and oil interior with 1 tablespoon vegetable oil, same for lid.

Greg Gough, Scoutmaster Troop 201, Ozark, MO.