Petromax Essential Cast Iron Dutch Oven

Combines lightweight, robust traditional cast iron Dutch oven with a multifunctional lid that can also be used as a pan on a grill grid and fire for frying. Even heat distribution for the kitchen, barbecue and open fire. Natural non-stick effect without chemicals.

• Solid cast iron reliably stores heat and distributes it evenly throughout the pot, ideal for aromatic stews, crispy bread crusts or succulent slow braised dishes from the stove, grill or open fire.
• The pre-seasoned finish makes the Dutch oven ready for immediate use and gives it a stronger patina with every use, where it develops an ever stronger, natural non-stick effect. The natural non-stick surface protects against rust, makes cooking easier and is completely chemical-free.
• The multifunctional lid can be transformed into a fully-fledged frying pan in no time at all, which is ideal for use on the grill or the cookout fire.
• Thanks to the reduced material thickness, the pot remains lighter than classic Dutch ovens without losing stability and is easy to transport on the go. With its practical suspension system, the pot can be hung directly over the campfire and cooks evenly without touching the ground.
• Whether braising, simmering, baking or roasting: The Dutch oven reliably delivers strong roasting flavours, succulent results and a crust reminiscent of traditional stone ovens. The lid offers additional space for searing, reducing or serving.
• Stove, oven, grill or campfire, the Dutch oven can do it all. Robust cast iron can withstand high temperatures and reliably retains its shape. So you can cook, bake and braise wherever your adventure kitchen is.
• Available in three sizes. Durable, versatile and suitable for all heat sources

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.