The early bird gets the worm. Get ready for the coming season.
Overmont Cast Iron 3.2 qt. Combo Cooker
Overmont Cast Iron 3.2 qt. Combo Cooker
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Large cast iron saucepan and skillet lid that can be used as a Dutch pot and bakeware for baking bread, roasting, slow cooking stews and soups or individually for sauces and sautéed dishes.
- Dual cooking functionality. This versatile cast iron cookware serves as both a Dutch oven and a skillet lid, giving you two essential cooking tools in one convenient package.
- Pre-seasoned cast iron cookware. Treated with high-quality vegetable oil, with no synthetic coatings or chemicals, for out-of-the-box seasoning to get you started.
- Exceptional heat retention. Experience exceptional heat retention, making it perfect for slow-cooking, simmering, and braising, allowing you to achieve consistently delicious results.
- Uniform heat distribution. The Dutch pot provides even heating throughout your cooking, ensuring that your meals are cooked uniformly, whether you are baking, frying, searing, or sautéing.
- Daily maintenance. Once you are finished cooking, make sure to dry the pot completely after cleaning and whilst the pot is still warm, lightly oil the inside of the pan with any cooking oil, a thin coat is all you need. Use a cloth or paper towel to rub off any excess.
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.
