The early bird gets the worm. Get ready for the coming season.
Petromax Cast Iron Potato Roaster
Petromax Cast Iron Potato Roaster
受取状況を読み込めませんでした
Cast iron potato roasters are a sustainable alternative to aluminum foil for campfire potatoes. The titling bolt mechanism provides secure locking and lifting. And even cooking process is ensured by the optimal heat distribution of the round design.
Cast iron is ideal for gentle cooking on an open fire or on the grill, as it distributes the heat optimally. The round design of the potato roaster also enhances the effect. Perfectly baked potatoes, au gratin sweet potato wedges or hearty vegetable variations such as stuffed peppers or eggplants take on the typical roasted aroma when cooked in the embers.
Safe at the fire with a strong lifting effect. The potato roaster stands out with a clever mechanism; the specially designed tilt lock closes both halves of the pan firmly together as soon as you lift it with a lid lifter. This means you can safely remove your hot iron from the fire or move it. If you hook your lid lifter onto the lower end of the tilting latch, you can easily open the roasting tin lid and serve the steaming hot potatoes.
The edge on the lid gives you full temperature control. This is because you can place wood embers or briquettes on top of the roaster and adjust the top heat precisely when cooking. The roaster stands firmly on the base, as the bar running along the bottom creates a level surface. As a result, the roaster stands securely on the hearth and can also be used in the oven without any problems. The extended bar also runs underneath the hinges, ensuring that it cannot tip over.
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.
