There isn't much better than cooking on an open fire, at your favourite camping location.
The Outback 12 Quart pre-seasoned camp over is extremely efficient with a high density cast iron that increases the Camp Oven's ability to retain and spread the heat evenly. The pre-seasoned finish includes polishing the freshly cast iron surfaces, followed by shot blasting with sand to prepare for the oven baked vegetable oil coating at over 4500°C. This creates a protective surface that will withstand higher temperatures without food sticking and resits water entry into the iron, which in turn reduces surface corrosion. This ready to use camp oven is perfect to take camping or touring.
Cast iron cookware is very versatile camping cooking equipment it can be used to cook any dish you would normally cook at home, in the great outdoors.
Outback cast iron camp ovens is a premium range known for even heat distribution, cooking any meal efficiently and thoroughly. It is pre-seasoned, not just to give long lasting quality, but for your convenience.
Pre-seasoned ready to use
Lipped lid to help retain coals
Camp Oven cooking is only limited by your imagination
Holds temperature after being removed from the heat source
Flanged lid for placing coals on top
Cast iron lid inverts for use as griddle
Convenient loop handle on lid
Metal bail handle for carrying and for use with a tripod
Dimensions - 38 cm x 16.5 cm (High) approx
Instructions before use
Preparing your Oven
Cast iron Dutch ovens need to be prepared and “seasoned” before used. Check for any cracks
or irregularities. The underside of the lid should be checked for burrs. The burrs need to be
filed or sanded off. Look for a tight fitting lid. Many new Dutch ovens come with a thin wax
coating to protect them from rusting. The coating must be melted off and the pan seasoned
before use. The melting process can be done in a heated oven with a foil lined cookie sheet
placed under it. The heating process generally smokes and has a strong smell (do this out
doors). Once the wax is removed, wash the oven in hot sudsy water and dry thoroughly. The
oven is ready to be seasoned.
Seasoning:
Seasoning prevents the iron from rusting and strong food flavors from being
absorbed into the cast iron. Properly seasoned pans have a nonstick surface that is easy to
clean. Properly cared for pans get better with age and use. There are two methods of seasoning.
One is to clean and dry thoroughly and then add ½" of oil, heat until the oil is simmering swirl
to cover all the inside surfaces with oil. Discard oil and replace with fresh oil.
The recommendations for seasoning cast iron ovens are as follows:
1. Heat cookware and peel off label.
2. Wash, rinse and dry.
3. Oil cookware. Pour about 1 tablespoon oil into the cookware, spread it over the entire
surface with cloth or paper towel.
4. Add more oil and heat. Add enough oil to cover the bottom of the pot. Place in medium
oven until oil is hot and thin (but not smoking).
5. Remove from heat, swirl oil. Swirl oil in pan to cover sides and bottom completely.
6. Add a little more oil, heat in slow oven, 200-250. Turn off after 1 hour. Leave pot in
oven overnight.
7. Remove, rub down with paper towel and enjoy.
An old Dutch oven can be restored to a useable state without much effort. First remove rust
spots. Small amounts of rust can be cleaned with a dry Steel pad. Buff the rust out, clean and
season. Ovens with more extensive rust may need to be sand blasted to remove the rust then
cleaned and seasoned.
Cooking
Dutch oven cooking can be done using a conventional oven, or cook top, a camp stove, a wood
fire or charcoal briquettes on the back porch.
Select the best heat source for your purposes.
Wood fire and briquette heat sources are the most challenging to use as it is difficult to control
the heat.
Conventional oven, stove top or camp stove cooking:
The cast iron Dutch oven holds the heat
and cooks food evenly. When you use your conventional oven, stove top or camp stove you
have a more controlled heat source. A Dutch oven lets you reduce the cooking time because it
sustains the heat longer. Less heat is needed for cooking food.
Wood fire cooking:
Wood campfires are good for cooking when you have a bank of hot coals.
You need to prepare a fire that is large enough to burn down into enough coals to cover the top
of the oven as well as the bottom. Partially burned and burning material smoke are difficult to
handle and will not sustain the heat needed to thoroughly cook the food. Build up a large bank
of coals and with a long handled shovel dig a shallow pit. Shovel a layer of coals on the
ground. Set the oven in the coals and place a layer of coals on the top of the oven and cover
with dirt. When the food is cooked rake off the dirt and coals being careful not to dislodge the
lid. The coals are generally hot and only experience will help you to decide how hot the coals
are.
Briquettes cooking: When cooking with briquettes, light the briquettes and let them get hot and
gray in color then they are ready to use. The size of the oven will determine the number of
briquettes needed. The general rule of thumb from the Lodge company is to remember the size
of your Dutch oven. The size is equal to the number of coals that go on the top of the oven.
You will use half that number of briquettes for the bottom
CARE INSTRUCTIONS:
- Never use a harsh detergent, as it can remove the seasoning
- Towel dry thoroughly.
- While
the cookware is dry, but still warm from the hot water bath, wipe a
light coat of vegetable oil or cooking spray on all surfaces
- Store in a cool, dry place.
- Do not store lids on the pot or pan in order to allow air circulation.
Please allow 1-3 mm error due to manual measurement.
The colours may be slightly different to what is displayed on your screen, please understand
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