I have an enameled cast iron dutch oven. I thought the pamphlet that came with it said not to heat the cast iron dry -- I could be imagining things, though.
So, am I supposed to put the oil in the dutch oven and then put it on the (cold) stove and then turn on the stove to low heat and then to medium? If I do this, will the oil evaporate -- I thought I experienced that once?
Or am I supposed to preheat the dutch oven (starting on low and then going to medium) and then throw in the oil and heat it?
I'm asking this question because I don't want to ruin my le creuset french oven.
And how do you know when the oil is hot enough? This recipe says until it is almost smoking, but how do you know when it is about to smoke? And don't all oils have different smoke points. This recipe calls for vegetable oil, which I assume can be canola.