Advice please. I just cooked a batch of chili in my Dutch oven and now my finish is flaking off. I do not have any metallic taste so luckily my chili is good (very good) and will not have to be tossed. Up until today I've only cooked meat in my Dutch Oven, either Pork or Beef roasts. Always very slow cooked, 200 degrees for 6 - 8 hours depending on the size of the roast. Then always cleaned it with just hot water and a plastic brush. My finish looked like it was ready for some chili, I had read all of the warning about acidic foods and thought the finish was sufficient.
My main question is do I have to strip all of the finish off or can I just oil the pan as is and re season the pot. I'd hate to lose the coating I've built up on the bottom of the DO. The flaking is only on the sides where it seems the seasoning is a lot thinner than the bottom, it is also only small pieces. The biggest part being about the size of a pea. I've only had this DO for about 1 year, it is an original finish Lodge 7 quart DO.
Any and all advice is appreciated.
Updated 1 month ago | 7
Updated 11 days ago | 8
Updated 15 days ago | 3
Updated 29 days ago | 6
Updated 3 months ago | 35