The early bird gets the worm. Get ready for the coming season.
Overmont Cast Iron Camp Dutch Oven
Overmont Cast Iron Camp Dutch Oven
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- All round dutch oven. Integral legs let it sit on campfires; lid doubles as a skillet. Safe, non-stick cast iron surface.
- Lifetime durability. Made from premium cast iron, lasts a lifetime with care. Use on the cookout fire, stove or oven, for versatile cooking.
- Energy saving and eco friendly. Even heat retention and insulation make roasting, baking, searing, or frying simple and efficient.
- Made robust. Durable handle for hanging over the fire.
This technique turns the pot into a traditional oven, often with more heat on top than on the bottom to prevent burning.
- Purpose: Typically used for baking items like biscuits, cakes and bread to ensure the top browns and the food does not burn on the bottom.
- Heat distribution: A common ratio for baking is placing one-third of the briquettes under the oven and two-thirds on top.
- Rotating: To prevent hot spots, it is recommended to rotate the Dutch oven 90 degrees and the lid 90 degrees in the opposite direction every 15 minutes.
Seasoning iron cookware involves creating a protective coating by heating incredible thin layers of fat that bonds to the metal surface in a process called polymerization to give a hard, blackened skin.
To season your cast iron cooking utensil,
- Wash well with soap and completely dry the cookware.
- Rub the entire surface with a thin layer of fat and buff thoroughly.
- Place the oil coated cookware in an oven preheated to 230°C/ 450°F for 30 minutes OR heat on the stove until it starts to smoke.
- Leave to cool and repeat.
*You may carry out the oiling and baking of the cast iron ware one to six times, with each repeated procedure rendering the cookware surface further naturally nonstick and providing a longer lasting anti rust treatment.
Points to note:
If the coating turns greasy, you may have applied a too thick layer of fat or you did not heat the cookware up to an adequately high temperature.
Do not apply excess fat and buff very well so that the cookware does not look greasy before applying heat, even the smallest amount of excess oil may pool during heating to form hardened or sticky droplets on your cooking surface.
An oven provides more uniform heat, but a stove works just fine. Keep your kitchen well ventilated, it may get a little smoky. You can heat up the greased cookware on an outdoor open fire.
You may use any type of unsaturated or saturated fats.
You only need to season your cast iron cookware once, before cooking in it for the first time.
Hand wash, dry thoroughly and apply a thin layer of oil after use.
