Idiomas disponibles
Idiomas disponibles
IMPORTANT
ACIDIC PRODUCTS
Do not use acidic products on your cast iron accessory. Acidic products such
as tomato paste, ketchup, etc. can burn quickly and adhere to the cast iron
making clean up difficult.
CAST IRON CARE
CLEANING:
1. Allow cast iron to cool completely. When cool, wash your cast iron
thoroughly with a non-citrus based soap and water. Approximately
1Tsp/5ml soap to 1Qt/1L water. Be sure to rinse and dry completely.
(Note: Soap can remove the seasoning of your cast iron if you don't
restore it after cleaning.) Do not place cast iron in the dishwasher.
MAINTAIN SEASONING:
2. After each use, apply a small amount of Camp Chef Cast Iron
Conditioner, and thinly coat all surfaces of the cast iron. Over time, this
will make your cast iron black—creating a finish called a "patina." This
enhances your cast iron by creating a glass-like finish, giving it a nonstick
surface. Additional seasoning ideas can be found online at:
campchef.com
Store your cookware in a dry, clean area with a light coating of Cast Iron
Conditioner. Your cast iron will be ready for use the next time you retrieve
it. Avoid any locations with widely fluctuating temperature conditions. If
your cast iron becomes rusty, soak the area in cola to remove the rust and
then re-season.
SEASONING:
1. Saturate a clean cloth rag with Camp Chef Cast Iron Conditioner. Coat
all surfaces of the cast iron. Place grill/griddle over the heat on your
outdoor cooker. Heat to 375° - 400°F. Cookware will smoke as the
seasoning bakes. As smoking begins to slow remove from heat. Use or
let cool and store. This process can also be done in your home oven.
