Glad to see you back Gary. Hope all is well (better for you).

Yeah man ........you're definitely back Long may it last 👍👍👍👍👍

You can reason your dutch oven by using the convection oven. However do not try beyond the normal oven method. May take a little longer 350 to 400 is recommend. Just let the dutch oven cool and the season and repeat 3 to 4 times. Once complete you'll just want to reason after each cook. I do not recommend soap and water as it will take the seasoning off. Just warm or hot water and scrape the inside is all you will need to do. Hope this helps.

Try lemon juice in the Alabama white BBQ sauce

Another great Q&A Gary! I have a question for you. I've done very very little dutch oven cooking but something that I'm really intrigued by and would like to do more of on camping trips and such. I'm wondering if there is a formula that you go by for a certain size dutch oven verses how many charcoal briquets to place under it and on top of the lid for a desired internal temperature of the dutch oven. I've watched videos on this, and they pretty much tell you how many to use for the size dutch oven they are using for a certain recipe like dutch oven pizza, but never really explain why, such as desired temp inside the dutch oven, and what difference placing one less or one extra will do to the cook. I would like to know how to set up any size dutch oven with the proper amount of charcoal to reach a desired temp or close proximity. Thanks Gary, and really great seeing you post videos again :D

experimenting with heat sources is a excellent way to end up with a cracked / warped / otherwise damaged pan. before anything is said cast iron only has to be stripped on rare occasion . I have several pans that have seasoning that is well over one hundred years old. If I know that the pan was in a kitchen cooking food and nobody in the household was sick from poisoning I will use the pan. Old seasoning is hard and as nearly as non stick as teflon If the storage was a question mark or the use was a question mark than stripping it might be your best option. IE stored in a side shed where rodents were known to live. Or a pan use to melt lead or used on a hotplate for house fumigation. I have a old bean pot that will never be used for food because I found it in the overhead of of a farm building with a forge on the ground floor. There were wood crates marked Dupont Explosives with shapes that were in sticks inside. And bags of unmarked chemicals of unknown use. The beanpot was found filled with a white crystaline powder. It is a permanent yard art decoration. the safe way to strip a pan is to use the spray oven cleaner with the yellow cap. It contains lye and will work on the seasoning over time. Spray it on, place in a plastic trash bag and set it outside where the sunlight can shine on it. After it has had a chance to work on the seasoning, take it out and rinse off . repeat as necessary. if you have several pieces to do or plan on doing multiple pieces in the near future a lye bath is probably going to be the best route to go with . Lye removes seasoning A mild acid (vinegar) is required to remove rust. Mix ordinary vinegar 50/50 with plain water. Dip the pan in let soak for about half hour take it out and wash it. If still rusty do it again.

Dutch Ovens should be stripped with a wire brush first down to where it is shinny. Then season 3 to 4 times in the oven or convection oven. I have done this twice so far. Oil to use Olive, Canola or even the good ol Crisco oil will do. Grape seed not recommended as it has a acid base.