I have a very silly superstition, or tradition, that when you get a new dutch oven, in order to “season” it properly, you have to bake bread in it.
I may have read it someplace, but I am pretty sure I just came up with it when I got my first Lodge Dutch oven over 4 years ago. Dutch ovens are notorious for being long lasting, usable for everything, and get better with age, so when I ordered mine, I started thinking about how I wanted to first use mine. I decided baking bread in it would bring the best “luck” to the pot. I thought the historical significance would bring the best “seasoning” and meals to my life, and I like to think I was right. My lodge dutch oven has boughten me so many delicious meals, so many great meals shared with friends and family, and has honestly not failed me yet (and the price is ridiculous amazing, and looks just like a Le Creuset in my opinion).
So when Andrew and I were gifted the most beautiful Stubb pot for our wedding, I knew I wanted to not only continue my “seasoning” tradition, but wanted to expand it. My life has changed so much since I got my first dutch oven, and as Andrew and I start our married our life with this pot, I want to not only bring delicious food to our lives, but share that with friends and family, so this time, I insisted on baking bread and having friends over for a dinner party.
It took much longer than I would have liked to actually coordinate a dinner, but a few weeks back we had a couple of friends over for homemade bread, pasta, and salads. We ate outside, had the perfect amount of cocktails, and it was perfect. It is everything I want this pot to bring to our lives, no pressure.