Dutch oven has developed a rancid taste

So drying it, then just rubbing it down with oil is not a good idea.

I have a 20 gallon pot and a 10 gallon pot that I just gently scrub, dry on the burner, then wipe down with olive oil and I haven't come across this. Not sure if you're supposed to handle a dutch oven differently.

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olive oil

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try another oil/fat

Wash it real good with soap and water and then rinse the hell out of it. Put it on the stove to heat it up, rub it down with Crisco.

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So after every use I need to reheat to apply lard?

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Yes

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Also, what are some suggestions for stripping the current seasoning?

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Like others have said, you're gonna have to scrub it with soap and water. You're essentially starting from scratch without buying a new dutch oven.

Husband Convicted Of Manslaughter After Dutch Oven Goes "Horribly Wrong"
TUESDAY, 30 OCTOBER 2007

Mr Brian Flannery was convicted of 2nd Degree Manslaughter today at Peckham Crown Court, receiving a 5 year suspended sentence for the accidental death of his wife, Gloria Flannery, by toxic suffocation, after he gave her a 'Dutch Oven' that went, as the Judge described it, 'horribly, horribly wrong'.
The case for the prosecution argued for the charge of Murder, putting it to the court that, late one weekday evening as Mrs Flannery was reading a Jackie Collins novel in bed and unwinding for sleep, she was suddenly and forcibly pinned under the duvet by Mr Flannery, who sealed the edges with his weight while simultaneously releasing an enormous bolus of flatulence, which displaced all the available oxygen so that Mrs Flannery passed out nearly instantly, and was dead within 30 seconds.

Arguing for the defence, Mr Cavendish QC, stated that Mr Flannery was deeply upset and regretful. The incident was intended as a light-hearted practical joke, indeed it was the first time Mr Flannery had even tried what is commonly known on the street as a 'Dutch Oven', and even then only after hearing some friends talking one evening in the pub after five-a-side football, about 'doing it' to their wives 'all the time'.



They argued that Mr Flannery had miscalculated two crucial factors which led to the tragic outcome. The first being Mrs Flannery's military tucking in of the 600 weight cotton sheets when she made the bed that morning, which created a near airtight seal . Secondly, Mr Flannery had neglected to remember that he had attended a long business lunch at an Indian restaurant on Brick Lane that day, at which he had consumed a dozen onion Bajees, eight Poppadom, six Samosas, and an extra large beef Vindaloo with garlic naan, all washed down with 8 pints of Guinness beer. The resulting trapped wind, which he released within a 6 inch proximity of Mrs Flannery's face, came in at around 6 litres gas of 95% methane by volume.

During sentencing, the judge, The Hon Dame Roberts, said, "I accept that you did not intend that your wife should die in this manner, and I note both your grief and regret, which is why I will suspend your sentence on the grounds of time already served. Nonetheless, the conviction remains, in the hope that you will be an example to other husbands and boyfriends across the UK, and a ray of light to their long suffering wives and girlfriends, that this frankly gross, and often dangerous practice can no longer be taken lightly, or risk facing such tragic consequences as you have."

Outside the court, an emotional and weary Mr Flannery said, "I am truly very sorry for what I did to my wife, and living with the guilt of what I done is punishment enough. I just hope that others will learn from my mistake. I swear, I will never, ever fart in a woman's face again. At least, not in private."

Two different issues: seasoning and storage.

Seasoning: I'll let others debate it. The methods are endless. I've tried many. Most work fine.

Storage: I think this dude has the right approach.

Place cleaned and dry pan on low heat for a minute or two to evaporate any residual moisture.

Wipe warm pan all over with a very small amount of oil, e.g. 1 tsp. canola oil.

Store cleaned and seasoned pans in a dry place. If stacking pans that will nest together, place a layer of paper towel between each. Don't store cast iron pans with their lids in place unless you put something between lid and pan to allow air circulation.

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As others said, stay away from olive oil for storage. Too much fat that will go rancid. I use a tiny bit of canola and wipe it as dry as possible. If it is well seasoned, you may not need any oil for storage. Just make sure it is good and dry.

How gunked up is the pot?

i use electrolysis to clean gunk and rust off pots (have posted many pics here before) and that is the best way.
Now, with a pot as big as those, a container to do the process in might be tough to find.

I put a coat of this stuff that bass pro sells that is a cast iron conditioner. Someone mentioned flax oil and i read the same blog post about that. One drawback is that if you cook it at took high a temp to season (i did 450 for 1hr, let cool 1 hr between coats) then the seasoning tends to flake off if you are cooking at high temps later.

If you season it a little lower it may help that, but i have probably 10 or 12 pans that will need to be reseasoned because of that.

Make sure if you are seasoning from bare metal to heat the pan so that it absorbs the oil, then wipe it down with a cloth to get excess off (otherwise you get a gunky buildup)

Also, sandblasting and grinding really jack up the patina as well

after reading your post instead of the other one, 16 quart might fit in the set up i have but there is also the "put it in a bag with oven cleaner " method that might work well

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Wash it real good with soap and water and then rinse the hell out of it. Put it on the stove to heat it up, rub it down with Crisco.

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In a related story, Cream of Tartar is our friend....

Use a few tablespoons of cream of tartar with hot water or hydrogen peroxide and clean any aluminum pans which have discoloration or any rusty drains, pans, or stains.