Since I had recently bought a new Dutch Oven, I contacted the great people at Lodge Manufacturing Co. for directions on how to reseason properly. They also kindly gave me permission to post their instructions here in case anyone else out there has broken a commandment or two in caring for their cookware! Their website is: www.lodgemfg.com
THE TEN COMMANDMENTS FOR SEASONING LODGE CAST IRON COOKWARE
1) Wash utensil in hot, soapy water. Use soap this time only. Rinse utensil and dry completely. Discoloration on towel is normal.
2) Apply a thin, even coating of melted shortening (Crisco, Wesson, etc.; do not use butter or butter flavored shortening) to the utensil with a soft cloth or paper towel. Apply inside and outside (NOTE: If your utensil has a lid, make sure you season it as well.)
3) Preheat oven to 350 degrees. Place utensil on top shelf of oven, upside down. Place aluminum foil on a baking sheet and put on bottom shelf of oven to catch any drippings. Bake in oven for one hour, then turn oven off and let utensil remain in the oven until cool.
4) To clean utensil after use, use boiling water and a plastic scrub bun or brush.
Do not wash utensil with soap or dishwashing detergents, unless you are going to repeat the seasoning process. Do not put in dishwasher.
5) Always wash immediately after use, while still hot.
6) After washing utensil, dry thoroughly, then spray lightly with vegetable oil, (Pam, for example), wipe with a paper towel, and store. Never store utensil with lid on. (Cast iron needs air circulation.)
7) Do not use utensil as a food storage vessel.
8) To remove heavy food or grease build-up, scour with steel wool, SOS pad, etc., then re-season.
9) Deep fry in Dutch ovens at least six times prior to cooking beans of any kind.
10) Re-season utensil after cooking acidic foods, such as beans or tomatoes.
Follow these simple steps and your Lodge Cast Iron Cookware can last a lifetime.
Source: Lodge Manufacturing Co, 03-28-01 SECTION V.A. TEN COMMANDMENTS OF SEASONING