The early bird gets the worm. Get ready for the coming season.
Petromax Cast Iron Casserole
Petromax Cast Iron Casserole
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Cast iron pot with pouring spouts and a dome shaped lid. Made for stews, soup, meat and fish dishes and sauces.
A handle and a flat base makes it easier for you to handle over an open fire or on the stove. This pot offers double the flavour; dishes prepared in cast iron develop a characteristic flavour, the natural taste of the ingredients is retained, and the lid preserves the aromas created during the cooking process when rising steam condenses on the inside of the lid and is evenly released back into the pot.
A domed pot lid features a convex or arched shape designed to increase cooking volume and enhance moisture retention. These lids typically rise higher than flat lids, providing space for steaming, melting cheese, or roasting, often acting as a "self-basting" feature where condensed steam drips back onto food.
With the two pouring aids on the sides, you can serve sauces with pinpoint accuracy and draining cooking water is also easy. Thanks to its practical dimensions, the casserole can easily accompany you on your adventures, so you have flavourful wherever you are.
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.
