CAST IRON CLEANING AND MAINTAINANCE
Our cast iron camp cooking products are fantastic for making campfire treats in the backyard, at the cabin, or at the campsite. They are made from durable, pre-seasoned cast iron that can withstand the heat of a roaring fire and still make tasty meals. Cast iron will last a long time for many uses and enjoyment, but it is important to maintain your cast iron to keep it in good condition.
UNSCREW AND REMOVE HANDLES FROM CAMP COOKERS AND BROILERS BEFORE CLEANING OR SEASONING.
Handles can be cleaned with mild dish soap and water on the wooden parts, and steel wool on the metal shafts.
- Pour 2 tbsp. salt into the middle of each piece. Add an equal amount of vegetable oil.
- Scrub each piece vigorously with a folded paper towel, concentrating on the rusted spots but covering all surfaces with the oil and salt mixture. Add more salt or oil as needed.
- For more serious rust spots, scrub with fine steel wool.
- Wash the cooker with dishwashing liquid and rinse well with hot water. Dry completely.
SEASONING THE CAST IRON
- A well-seasoned piece of cast-iron cookware will resist rust and create a virtually nonstick surface for cooking. To season it, brush vegetable oil lightly over all its surfaces.
- Heat each piece in an oven at 250°F (120°C) for 1 hour, re-coating it with more oil after 30 minutes.
- Wipe each piece well with paper towels, and let it cool completely before using it.
- To preserve this natural, protective coating, do not use soap when cleaning a seasoned piece of cast iron. Instead, scrub it with salt and oil, rinse it with hot water, then dry it completely over low heat before storing it.