W. Hilditch
Active member
Proud to say that all my iron is good to well seasoned. I do make chili in my DO cooking for about 3 hours with no noticeable affects to the seasoning. The chili is removed shortly after it is finished into a SS pot to chill until the next day. More better that way.
When it comes to boils longer than 3 hours for stock or the Chicken & Dumplings recipe below, I chicken out of the cast iron. Has anyone done a boil for 6 or 8 hours without any noticeable damage to their seasoning?
Hilditch
When it comes to boils longer than 3 hours for stock or the Chicken & Dumplings recipe below, I chicken out of the cast iron. Has anyone done a boil for 6 or 8 hours without any noticeable damage to their seasoning?
Hilditch