I am so excited about your Cast Iron Cleaner and Conditioner. I felt I needed to write you. Last weekend, we were packing to go camping. We were in a hurry as usual, and I just grabbed 3 Dutch ovens that I hadn't used since last summer. I thought I had better check them to see if I needed to clean out the old oil and freshen them up, but my husband already had them packed. I thought I would just have to do it at camp, since I had my single burner Camp Chef stove with me. Imagine my surprise in camp, when I lifted the lids and found perfectly clean smelling Dutch ovens. I had conditioned the cast iron last fall before storing them, and have never been able to just start cooking without cleaning them out. These were just as fresh as the day I put them away. I rinsed them out and started cooking. There was no aftertaste or any problem at all. I don't know what is in your conditioner, but it is wonderful stuff. I highly recommend it to all Dutch oven cooks who want a cleaner, easier way to keep their black pots in great conditions.

Ruth K.

CAST IRON CARE
Seasoning Cast Iron
Step One: Set the base of the cast iron upside down over your Camp Chef all-purpose burner and melt off the protective wax. It will start to smoke. The smoking will stop when you are to raw cast iron. Do the same with the lid and any other cast iron pieces. Allow cast iron to cool to a warm touch.

Step Two: With a clean cloth rag wipe a very thin coat of Camp Chef Cast Iron Conditioner on all surfaces of the cast iron.

Step Three: Place the base, lid, and other pieces upside down over a low to medium heat on your Camp Chef all-purpose burner and heat until smoking slows. When you turn the well upright you will notice all the oil is burnt off. Allow to cool and then using protective gloves and your rag wipe the inside. If it burns off it is too hot, continue to wipe and as it cools the seasoning will set.

For Best Results:
Use Camp Chef Cast Iron Cleaning and Conditioning system. After years of research, Camp Chef has developed the best cleaning and conditioning system available.

Cast Iron Cleaning
After your cast iron begins to cool and you have removed the food, add warm water to the base of the cast iron and let soak. Use a plastic scraper or scouring pad to remove any food remaining in the cast iron. You can use dish soap to help cut through the hard stuff, just remember you may need to re-season afterwards (the soap can remove the seasoning). For stubborn burnt on food, try boiling water in the pot for a few minutes or turn the base over and burn the food to ash. This also removes your initial seasoning and you must re-season afterwards.

Cast Iron Care
Storage: Keep your cast iron in a clean, dry area with a light coat of Cast Iron Conditioner on the surface of the cast iron. Avoid any location with widely fluctuating temperature conditions. Try leaving a paper towel or napkin sticking out of the cast iron to avoid rusting.

Temperatures: Avoid rapid changes in temperature. Cast iron will crack and break if taken directly from hot to cold or cold to hot conditions. For recipes requiring both hot and cold temperatures, allow the cast iron to slowly cool and adjust.

SPRING SPECIALS brought to you by OutdoorCooking.com

Enhance your outdoor kitchen with these versatile Camp Chef products at OutdoorCooking.com.

THIS MONTHS SPECIALS INCLUDE:
Advantage Dutch Oven (DO-12), Charcoal Lighter Basket (CLB-9), Deluxe Single Burner Stove with Black Shelves (DFS-30SI), APS All Purpose Charcoal Stove (UPG-16)

FREE 10" CAST IRON SKILLET
With purchase of the APS All Purpose Charcoal Stove. At the time of checkout enter the promotional code FREESK10 in the ordering instructions box. NOTE: You must enter the code to get the free skillet.
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DUTCH OVEN POTATOES

• 20-25 medium red potatoes

• 1 - 1 1/2 cubes butter

• 2 T. fresh parsley

• salt and pepper to taste

Quarter potatoes and layer in a greased Advantage Dutch Oven. Salt and Pepper as you layer the potatoes. Place Dutch oven over 8 briquets and place 16 briquets on top. Cook for approximately 30-45 minutes. Check every 15 minutes to see that they are not cooking too fast. Add 1/4 cup of water if necessary to keep moist. After potatoes are cooked, cover with butter and chopped fresh parsley.

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