World Famous Sports DO-9 Cast Iron Dutch Oven is a 9 Quart 12 inch dutch oven perfect for your hunt camp or a budget minded family.

Note this is unseasoned; see extended options for instructions on seasoning.

How to Season your Cast Iron Cookware:

The first time you season your dutch oven, you need to remove a protective waxy coating applied at the factory to prevent rust in shipment as well as starting the non-stick coating process. Some cookware now comes pre-seasoned from the factory so you may not need to perform this initial seasoning.
If you have an outdoor barbeque grill, see if your dutch oven will fit inside with the grill cover closed. It is much better to season your dutch oven outside rather than in your kitchen oven, but you can do it inside. You'll want to do it on a day when you can open the windows because there will be smoke created. This is how to season a dutch oven:
1. Preheat your grill or oven to 350 degrees.
2. If you are using your kitchen oven, wrap a large cookie sheet with a raised edge in aluminum foil and place it on the lowest possible shelf of the oven. This cookie sheet catches oil that drips from the dutch oven so make sure it is bigger than the diameter of your dutch oven.
3. This will be only time you will ever use soap on your dutch oven! After this, never use soap unless you are stripping your oven to perform a completely new Initial Seasoning. Wash your cookware in soapy hot water. Use a scouring pad or steel wool to scrub away all coatings down to the metal. Remember, after this you don't use soap to clean up.
4. Thoroughly dry the dutch oven and lid with a cotton towel or paper towels. Place it in the grill for a minute or two to really dry it and heat it up a bit. Use an oven mitt to remove the dutch oven from the grill and let it cool just enough so you can touch it.
5. Rub vegetable shortening all over the inside and outside of your dutch oven and its lid. Use plain Crisco or Wesson - do not use butter or butter flavored shortening. Using a paper towel or cotton rag, rub the shortening into all the pockmarks, holes, and dimples in the metal surface.
6. Place the dutch oven upside down in the grill or kitchen oven and close the door or grill lid. By being upside down, the melted shortening will drain out of the dutch oven leaving an even coating rather than a pool in the bottom.
7. Place the lid in the grill also so it bakes along with the dutch oven.
8. Bake the dutch oven for 45 to 60 minutes. Remember to open windows and temporarily disconnect your smoke alarm while doing this.
9. Turn off the grill and leave the dutch oven inside to cool for 15 minutes.
10. Using an oven mitt and paper towels, remove the cookware from the grill.
11. Use paper towels to wipe off excess oil from the inside and outside of the dutch oven and lid.
12. Repeat steps 5 through 9.
13. Allow the cookware to cool until you can pick it up.
14. Wipe off all excess oil with paper or cotton towels and you're ready to go!

So...That's how to season a Dutch oven. It only needs to be done once unless rust appears (which should never happen if cared for properly). If rust does appear, remove all rust and repeat the steps above.

Once the Dutch oven is properly seasoned, the coating will turn black and harden after use. This is nothing to worry about. In fact it is a good sign that the Dutch oven was seasoned and cared for properly.

And now that you know how to season a Dutch oven properly, then get out there and start cooking!