cooking with dutch ovens/cast iron? (Not sure if this is the correct board for this, but oh well.) I started cooking wih dutch ovens last summer so I'm new to the skill. I must say that there is a major difference when I cook my backstraps and chantrelles in cast iron. I really dont understand the "seasoning" process and am searching for some help. I have read that you shouldn't wash them with soap, but how do you get them clean? How often should your reseason them, and whats the best method. I like using bacon grease, but not sure if theres a better way or not. I'd sure appreciate some help as summer vacation approaches, (the best time to be a teacher ) and I get the urge to cook like the pioneers did. Willing to share recipes with you to!