Cast Iron Dutch Oven Question
We would like to use our cast iron Dutch Oven for baking bread. The problem I see is, when we heat it up to 400+ degrees the Dutch Oven smokes a lot... we are using canola oil for seasoning the Dutch Oven, and I wonder if that is the problem.
Does anyone have suggestions on how we can fix this, so we can use the Dutch Oven for baking at higher temperatures?
Sorry all for double posts.. I made a blog entry by accident :(
Thanks in advance... Steve