CAMP
OVEN COOKING
Before using a camp oven and to prevent
rust it needs to be "seasoned”. The first step with a new cast iron camp oven
is to peel off any labels and then wash the camp oven lid in warm water only,
rinse and dry completely. Grease the oven and lid inside and out with a good
grade of olive or vegetable. Do not use
lard or other animal products as they will spoil and turn rancid. Do not use
spray in coating the oven but rather oil soaked in a paper towel.
Place the oven upside down on an oven rack
with the lid separate and place aluminium foil underneath to catch any excess
oil. Bake at 300 – 350 degrees oven and heat for at least an hour.
You will probably need to repeat this
process for the oven to obtain the desired uniform black patina that provides
the non-stick qualities and protects your oven from rust.
CARE
OF YOUR OVEN
Avoid at first acidic foods and water which
removes the "seasoning” otherwise you will have to re-season the oven. After
cooking remove the lid and do not use the oven as a food storage vessel.
When cleaning the oven DO NOT use
detergents, they will enter the pores of the oven and you will forever have the
lingering taste of soap. Never use a hard wire brush unless you intend to
re-season the oven. Simply scrape out the remaining food and clean the oven
with hot water and a natural fibre brush and allow to completely dry.
To store your oven, lightly oil all
surfaces, place a piece of paper towel inside and store in a dry place with the
lid ajar. The seasoning will improve with each use. NEVER pour cold water into a hot oven as it may
crack.
TOOLS
FOR YOUR OVEN
There are a few essential tools for cast
iron ovens.
-
A long strong hook to remove
the lid
-
Long handled tongs
-
Pot scraper (Spatula or putty
knife)
-
Oven mitt
-
A small whisk broom (not nylon)
to remove the ashes from the lid
-
Paper towel
-
Oil