How to Season Your Cast Iron Dutch Oven

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This is how you season your cast iron dutch oven. In this case a challenger bread pan.
You can find more information on the smoke points of the different oils here: www.masterclass.com/articles/...
The dutch oven I was using is called "The Challenger Bread Pan". In case you want to support my dream of at some point turning this into my job please consider using this affiliate link: thbrco.io/dutch-oven-batards
The recipe for the dough I was making in the end:
- 350g of bread flour
- 50g of whole wheat flour
- 300g of water
- 80g of sourdough starter
- 8g of salt
Instructions:
1. For the overnight dough mix all together right away.
2. It's crucial to add a lot of dough strength to the dough at the start, as we don't do any stretch and folds in between.
3. The fermentation at around 22°C will take approximately 12 hours.
4. Once the sample reached a 50% size increase, proceed and shape the bread.
5. Proof at room temperature until the finger poke test passes, or, place in the fridge for 12-24 hours.
6. Bake in your dutch oven at 230°C for 25 minutes lid covered, 20 minutes without
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Below is a list of all the tools and flour that I am using. Some of the links contain an affiliate code, feel free to use them if you like my work. This way you support my dream to become a full time Breadmaker ❤️.
My tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dough scraper golden: thbrco.io/dough-scraper-gold
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - (Coupon BREADCODE for 5% off): thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Ooni pizza oven: thbrco.io/ooni-pizza-oven
Oven gloves: thbrco.io/oven-gloves
Oven thermometer: thbrco.io/oven-thermometer
pH meter to check acidity (advanced): thbrco.io/ph-meter-advanced
pH meter to check acidity (basic): thbrco.io/ph-meter
Rolling pin: thbrco.io/rolling-pin
Scoring Knife Schnittholz Olive: thbrco.io/scoring-knife-schni...
Scoring Knife Zatoba Walnut: thbrco.io/scoring-knife-zatoba
The best bread knife (made in Germany): thbrco.io/bread-knife
Weck starter jars: thbrco.io/weck-jars
The flour that I am using:
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans: Which flour in Germany?: thbrco.io/blog-flour
Mulino Padano Bread flour 15% protein (Coupon TheBreadCode for 5% off): thbrco.io/mulino-flour
Strong whole wheat flour (Coupon TheBreadCode for 5% off): thbrco.io/whole-wheat-flour
Baking merchandise:
All my custom designed shirts/hoodies: thbrco.io/bread-shirts-hoodies
Get some of my starter Bread Pit: thbrco.io/my-starter
Happy sourdough shirt: thbrco.io/happy-opencrumb-shirt
Neapolitan pizza shirt: thbrco.io/neapolitan-pizza-shirt
The perfect batard sourdough: thbrco.io/batard-shirt
Recommended videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-t...
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Follow me on other platforms:
Github: thbrco.io/github
Instagram: thbrco.io/instagram
My blog: thbrco.io/blog
My website: thbrco.io/homepage
Reddit: thbrco.io/reddit
Subscribe to my newsletter: thbrco.io/newsletter
Telegram: thbrco.io/telegram
Tiktok: thbrco.io/tiktok
Twitch: thbrco.io/twitch
Chapters:
0:00 Intro
0:13 Why you have to season your cast iron
2:46 Cleaning your dutch oven
5:55 Seasoning your dutch oven with oil
8:57 Applying the second seasoning
10:37 Putting the dutch oven to the test
12:00 Closing words
#dutchoven #breadyt

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Опубликовано:

20 июн 2024

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Комментарии : 81

@DavId-qz4ej 3 года назад

I never had to season mine again. After every use I would clean it with warm water then heat it slightly again and rub oil in the open pores. Works perfect so far

@kymmiejohnston3481 3 года назад

I always use coarse salt and hot oil with a large wad of paper towel or a wash cloth and scrub away any rust or debris. I then brush out all the salt and put a small amount of oil and heat the pan, rubbing the oil in and then let it cool. My cast iron is so pretty all the time, and I do wipe it clean after each use. I usually only use cast iron for all my cooking. I love it. I don't like to use soap. If I had to though I would try your way then use the salt to work the oil onto the pores real good. I've found some real good deals on sad pots and pans that just need to be loved back to life. 🌹🌸🌼🌺❤️🦋 I love your videos. I tried some other sourdough videos and have been so disappointed. Thank you.

@the_bread_code 3 года назад

Gluuuuten Tag. So the temperature at which you season depends on the oil that you use to season your cast iron. I shared the link to a table with smoke points per oil in the description.

@TalsBadKidney 3 года назад

olive oil.... slow and low.... every time

@elizabethrobbins8580 3 года назад

Steel wool is the sponge you are talking about. I use a high some point oil like canola and pop it in the oven at 400 degrees F for an hour then let it sit in the oven until cold. Repeat 2 more times.

@TheBluefandango 2 года назад

Makes a lot more sense that the manufacturer instructions and easy to follow. Nice one, thanks👍

@TheChefLady4JC 3 года назад

The old school, quality cast iron was always ground smooth post casting. That smooth surface made for a nearly nonstick surface by which oil could more readily bond to the metal. In that vein, I had my husband take a grinding wheel to mine to smooth out the surface. Yes, I had to rebuild the layers of oil about 3 times in my oven but OMHeavens, has it made a WORLD of DIFFERENCE!!

@kirstenholder7270 3 года назад

This is so awesome, thank you for posting this, also - the grow boxes on your balcony look really cool.

@grzegorzsiwek7209 3 года назад

Thank you for showing this❤

@dedecolwell2691 3 года назад

WOW! I never knew this before! Thanks for sharing! Love your Germ-lish!

@jamestheodorou3683 3 года назад

There are videos on cast iron pans that are altered somewhat by sanding smooth the surface of the pan. That process is thought to increase the stick-free properties of the seasoned iron. Looks great too. Could be a project worth doing.

@Gokukakarot-onYoutube 3 года назад

Brilliant! Now I know how to keep my Challenger Breadpan in great shape. I have seen other youtubers cure their cast iron cookware, but they went about it in a totally different way. The way you showed works fine for me. Thanks!

@angelikaradominska5512 3 года назад

This clip is on time👍. My dutch oven starts to be rusty on the edges.

@ThatGuy-dj3qr 3 года назад

Hi Hendrick. Thanks for your many great videos and for your unabashed enthusiasm. You have mentioned on several videos that you are always looking for new ideas for videos. Well, I have one possibility. Last summer I had Ethiopian sourdough flat bread for the first time. It is called Injera. It is easy to make, but the process takes about three days for the real sourness to develop. I have never tasted anything like it. It is flat, spongy, delicate in its own way (something between a crepe and a pancake) and has formed the basis of the Ethiopian diet for millennia. The bread itself goes back over 4000 years. It is traditionally made of teff, but modern versions use more common grains as well. I think you would find it interesting to read up on Injera, and maybe make some as well.

@the_bread_code 3 года назад

Thanks for sharing 🙏🏻

@Cristiano7007 3 года назад

nice video. thank you. It helps.

@JT-91 3 года назад

I use grapeseed instead of sunflower. I also have different tiers of seasoning. 1.) stove top. This is after every use and its just getting the cast iron hot and adding a small layer of oil. 2.) Oven This is done monthly to pick up extra layers. 3.) Inside the smoker. This is done when im trying to infuse flavors from the cast iron in future bakes.

@joesillas1457 3 года назад

Thank you very interesting.

@MartinaEiko 3 года назад

That's just what my pot needs 😍

@jackblack226 3 года назад

3:07 Diablo 2 was an awesome game 😄👌

@robohippy 3 года назад

Well, my Grandma would have said, "it will take some elbow grease to fix that." I am curious about the polymerizing. I am a wood worker by trade, and mostly a wood bowl maker. The preferred finish for most of us on wood bowls and any wood food use products is walnut oil, similar to the walnut oils used in salads, which is heated to break down any allergy causing proteins. The reason we use it is because nut oils will cure and harden, which I think is what polymerization is. They also talk about molecules cross linking. The reason we don't use vegetable oils is because they never cure, though they do offer minimal protection. Can you add anything to what I know???

@schnu2u 3 года назад

Thank you! I have a Challenger pan and it is discoloring and looking rusty mostly on the bottom. I once seasoned it and it made a lot of smoke and didn't think that was good for the bread. But, now I have a better understanding.

@marijkevandeneijnden8971 3 года назад

you are the best! tnxxx

@gapey 3 года назад

Thanks for the German lessons! Diablo! 👍🏼

@WolframFiedler1 3 года назад

Very nice - I, too, had rust issues and this is very helpful. BTW, Metallschwamm is "stainless steel (or copper) scrubbing pad" here in the US

@witchyhour 3 года назад

Or steel wool. ☝️🤓💖

@sevimdjemal4331 3 года назад

How long were the pans in the oven for,while seasoning?Can you please give us rough idea.Thank you in advance🙏

@the_bread_code 3 года назад

Sorry. Around 60 minutes until I saw no more smoke coming :-)

@lsieu 3 года назад

Thank you, Hendrik! Have you tried the 50:50 solution of vinegar and water?

@the_bread_code 3 года назад

That's a great idea. Thanks for sharing!

@madisbacks1945 3 года назад

Thanks for the reminder! I'll season my dutch oven first thing tomorrow morning. And thank you for the hint to open up your doors and windows. If you overheat too much, because you were using the wrong oil (Check the table, guys!), you'll end up in a toxic and highly carcinogenic cloud in your kitchen. You wouldn't want that.

@BrianLagerstrom 3 года назад

Hey dude, fellow youtuber here. Love your content. I noticed your thumbnails have really changed a lot recently. They are very cool. Is someone making them for you or is that all you? Very curious to hear about CTR.

@the_bread_code 3 года назад

Yooo bro. Thanks! You have a great channel as well :-). Maybe we can do a collab sometime, would be awesome. My email is: hendrik@the-bread-code.io. Not so much recently, but also my topics haven't been that interesting to the audience :-). I do my own thumbnails in Apple Keynote.

@jimfromri 3 года назад

How long do you leave the pan in the oven to season? Just until the pan starts to smoke or for a certain time? Does it matter if you start with the pan in a hot or cold oven? Thanks for your video.

@the_bread_code 3 года назад

Great question. I leave it in there for around 30 minutes.

@barrychambers4047 3 года назад

See, you're not a lazy German! That was hard menial work. I've used soybean oil as it is recommended by Lodge. It will stand up to a smoke point of 255C, or 490F.

@CambridgePLettings 3 года назад

Thanks most helpful. I have a question: I place three small ice cubes to the side and as it steams it sometimes causes the excess flour to form a crust. Any suggestions of how to avoid this? I use the flour on top of the Benetton in the fridge to avoid it drying out. Thanks

@the_bread_code 3 года назад

Just use warm water to scrub it off. It should work 👍

@haysdb 3 года назад

@@the_bread_code Maybe I misunderstood the question. I thought the poster was talking about the extra flour forming an extra thick crust on the bread.

@anderscarne8040 3 года назад

Hello. A different question: do you know what the time span is from the moment you feed your starter until you’ve done all your baking procedures and the bulk fermentation is completed, and you are stepping into to the risky terrain of reaching overfermentation? To put it short: how much time do I normally have before I really have to bake in the oven (room temp: 21deg C)? /Anders in Stockholm

@the_bread_code 3 года назад

That depends on your starter. Try to go for a 50% size increase during the bulk fermentation (also depends on your flour). The more gluten, the longer you can ferment. Then proof your dough until the finger poke test passes and then bake :-). It's max 14 hours for me.

@rejanehongkong Месяц назад

How do you keep it out from rust as you use some water when use?

@sventrautmann 3 года назад

Stahlwolle = Steel wool 😉

@voidremoved 3 года назад

I like to get the rag oily then rub the cast iron. If i was restoring a rusty pan like this with soap, i might just pout the oil right on the pan though? This is a different topic but Now that I can bake a consistent loaf I have been trying different cooling methods. I wonder if you have compared different ways to cool a loaf yet? When I was a beginner I had to cool on a rack, with a cover... Since it helped soften the bricks I was baking. Now, I cool on a rack with no cover. I read something about letting it cool on the pan and it will get a thick bottom crust, I havent tried that yet but i might try even though I dont like thick crust

@voidremoved 3 года назад

Yes i definitely pout the oil... my tears are so greasy. Especially i cried when I thought you were using a rabbit to wash your dishes

@TheKetzor 3 года назад

Sorry for the dumb question, for how long did you put it into the oven after oiling it? Im not sure if you mentioned it. Or do you put it in "until it reaches the smoke point" ?

@the_bread_code 3 года назад

Oh my bad. It's for around an hour. Until you see there's no more smoke 🙏🏻

@TheKetzor 3 года назад

@@the_bread_code Allright, thank you very much!

@chrille_dk 3 года назад

@@the_bread_code That seems like a long time. I don't have a Challenger, but I do season my baking steel and various other cast iron kitchen tools (pots and pans) in the oven. I put them into a cold oven, set to 240C and set the timer for 40 minutes. After that I leave them in the oven until cooled down and the oil is always completely polymerized at the end. As always - thanks for a great video

@tjt6966 3 года назад

Have you thought about seasoning it every time you pre-heat it? For example, put it in the oven like you were preheating, after the cast iron reaches approximately 200 degrees F, take it out and put a very thin layer of oil on the inside of the lid and base, then put it back in the oven with both sides facing down and let it preheat like normal when baking bread. After an hour you have put a layer of seasoning on and it's preheated ready to bake bread.

@the_bread_code 3 года назад

It's a great idea 🙏🏻👍

@voidremoved 3 года назад

What I have been doing is rub oil on it after I bake. When it cools down a bit but is still warm. Then next time i use it, i preheat it as the smoke point for 10 min, then turn the oven higher. It is not as tedious as I thought it would be

@tjt6966 3 года назад

@@the_bread_code I did order one, but after baking with it once I was not that impressed so I returned it... But I did the season before I baked thing and it looked identical as it did the day it arrived... my old steam setup was actually giving me as much spring and blisters and I didn't think my oven racks could handle the weight of the challenger pan... all good and it's still the best dutch oven you can get for bread.

@groovytraveller4459 3 года назад

I seasoned my Challenger breadpan twice so far, the first one with Sunflower Oil and second time with Olive Oil. I like the result with Olive Oil better, it’s more pitch black, the breadpan looks very handsome. The result with Sunflower Oil has traces of orangey color (i was guessing you were using Sunflower at the beginning of this clip when you were showing the result -before explaining the process- because i can see traces of orangey color, and I was right). Have you tried using Olive Oil? Just curious whether you got the same result, i.e. more pitch black.

@chrille_dk 3 года назад

Olive oil is not recommended for seasoning cast iron, due to the low smoke point. It may sound counter intuitive, but a coating of olive oil doesn't stick to the iron as long as oils with a higher smoking point. I always use canola oil - it's cheap and also has a high smoke point

@DaveK385 3 года назад

What happened to your Challenger pan? It looks like it was sitting outside for a month!

@the_bread_code 3 года назад

😂 😂 😂 for a week. I just wanted it to be very bad looking for this video.

@Molaleni 10 месяцев назад

Dude submerged his own pan for educational purposes. Thank you for your sacrifice

@gretabrunswick5566 3 года назад

I haven’t had my Challenger pan for too long. Just used it a few times. Could you tell me how yours got so rusty? Do you let it soak in water? Or did you just get it rusty for purpose of the demonstration?

@the_bread_code 3 года назад

😂 on purpose for this demonstration. I let it sit on my balcony for a week in the rain.

@gretabrunswick5566 3 года назад

@@the_bread_code I thought something like that. Thank you for your demonstration. I’ll make sure mine never gets that bad.

@benjaminrei4675 3 года назад

Thanks for the video! Will help me in the future! Not sponsored by O2 right? :P

@the_bread_code 3 года назад

I wish 🤣

@Zoomfreaky 3 года назад

When you go over the smokingpoint aren’t you releasing the toxic ?ingredients? within the oil and making your pan toxic to cook with?

@the_bread_code 3 года назад

That's why you want to have good ventilation in your kitchen. The oil will polymerise and then create the non stick surface :-)

@Revjtl 3 года назад

Are you certain that your water isn't full of particulates? Iron, lead & whatever else? Are deposits reduced using spring water? Most sunflower oils are heavily processed with hexane.

@the_bread_code 3 года назад

The water should be quite clean as far as I know :-)

@Revjtl 3 года назад

@@the_bread_code small test - next time you bake, put comparison cups of several types of water used in your baking in the oven. Use Pyrex, steel, cast iron & aluminum. After oven evaporates all of the water, check bottom for residue. You may be surprised. I was!

@MarcoBecker 2 месяца назад

I think I missed the time it needs to spend in the oven. Just reach the smoke point and take the pan out?

@angelikaradominska5512 3 года назад

10:48 same shirt that You had in Drax Muhle 😀Tiny giraffes 🦒

@the_bread_code 3 года назад

😂 it's my hippy shirt

@angelikaradominska5512 3 года назад

@@the_bread_code I like it too😍

@rebeccadavenport7033 2 года назад

Lapped, I think you mean dish cloth. Metalschwamm is scouring pad.

@jamesabond9332 9 месяцев назад

You should leave it oven and turn oven off until cool down completely then repeat the process

@Patchworkdaddy007 3 года назад

Cast iron should be burned in with linseed oil. simply oil it thinly and at a very high temperature in the oven or, even better, in the grill. The oil should then be dry. Oil again after cooling. repeat a total of 3 times.

@rweakley 3 года назад

Just rinse it after you scrub it!!

@rawmark 3 года назад

I disagree with you about smoke point. Look at the instructions for seasoning cast iron that is on the Field Company's website. They like grapeseed oil and so do I. Also, they prefer to heat the pan, initially, at 200 F for 10 minutes, which is 93 celsius. Then the cast iron is taken out, oiled, wiped down, and the temp of the oven is raised to 300 F, which is 149 C. The pan is placed back into the oven for 10 minutes. Then it is removed and this is the last time you may have to clean any drips from the pan in case you didn't dry it. Remove the pan, wipe it make sure there are no drips. Raise the oven temp to 400 F, which is 204 C and place your cast iron, face down, for 1 hour. Once the hour has lapsed, turn the oven off and leave the pan in the oven for one to two hours to cure. This is how Field company cures their pans and it's they way I do mine. Grapeseed oil creates a beautiful polymer coating and it makes all of my cast iron black and shiny. Go to field company online and click on their link for seasoning cast iron.

@hopemiele1549 6 месяцев назад

No sound

@rlwalker2 3 года назад

scrubber

@Patchworkdaddy007 3 года назад

.....bitte etwas weniger Drama in der Stimme. Versuch es doch mal etwas natürlicher.....

@moodist1er Год назад

Diluted vinegar scrub gets rid of ALL the rust. That iron looks sus when you applied the oil, there shouldn't be any brown rust spots when you start to season it.