tag:blogger.com,1999:blog-4315938567260756099.post8623244977915421756..comments2011-11-09T15:13:54.747-08:00Comments on Mark's Black Pot: Dutch Oven Recipes & Cooking: Just When You Think You’ve Got it Figured Out...Mark Hansenhttps://profiles.google.com/109742890120970505857noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4315938567260756099.post-79345734339296873652011-11-09T15:13:54.747-08:002011-11-09T15:13:54.747-08:00OK, so this is a bit of a "Doh" moment. ...OK, so this is a bit of a "Doh" moment. Once again, I learn something that everyone else knew all along! I'm slow, but I get there!Mark Dutch Ovenhttp://marksblackpot.comnoreply@blogger.comtag:blogger.com,1999:blog-4315938567260756099.post-23800926269497056822011-11-09T14:48:10.169-08:002011-11-09T14:48:10.169-08:00Carbonized is a much nicer word for "burnt&qu...Carbonized is a much nicer word for "burnt" so if anyone asks what what that smell is, I'll say something like "We're having carbonized chicken for dinner tonight". Chicken Brulee anyone?<br /><br />I've been using the oil & heat method the whole time. I even oil it before I cook wet things like soups. I found out from Matt Pelton's book "The Cast Iron Chef" to not leave a coating of oil on my irons and to bake in the patina before use. What book did you get it from?3leftturnshttp://www.blogger.com/profile/16242638673034519572noreply@blogger.comtag:blogger.com,1999:blog-4315938567260756099.post-62054621753177715522011-11-09T10:51:36.369-08:002011-11-09T10:51:36.369-08:00I've actually been doing that for a while. An...I've actually been doing that for a while. And I agree, it doesn't work with every dish, but I've found that I really like the method. Even if I don't use an oven for a while it never gets smelly because the oil isn't sitting on the surface. Its been absorbed into the pores of the pot. I'll be interested to hear what you think once you've tried it for a while.Tonihttp://www.blogger.com/profile/01536771826908437987noreply@blogger.com