Seasoning enamel cookware?
Le Creuset being a bit out of my budget, I picked up a nice oval Dutch oven from Ikea not too long ago. It came with seasoning instructions involving boiling a mixture of milk and oil, which kind of left me with unsatisfactory results. (Besides, don't you need to season the entire inside of the pot?)
I haven't actually made anything in it yet for fear of... well, I'm not sure, actually. Should I just go for the wipe-it-down-and-crank-up-the-oven method, or do I just go ahead and hope for the best?
Thanks in advance!
Well, I realised right after a nice nap that I should have specified that it's only enamelled on the *outside* and what I can only guess to be raw cast iron on the inside. The usual seasoning rules apply then, I suppose? The instructions that came with it were so unlike anything else I ever heard that my kitchen paranoia set in.