 | The Ultimate Dutch Oven is the hottest, fastest cooking accessory on the market. Combining old-style outdoor flavor and modern cooking technology, this advanced cast iron black pot is quickly becoming known as “the outdoor microwave.” Cast iron is a great heat conductor, transferring and holding heat, or cold. The convection-style Ultimate Dutch Oven has taken traditional meals to gourmet levels. These simple tips will help you get the most from your new Ultimate Dutch Oven. |
Care & Cleaning:
Preparing Cast Iron for Use
1. Place your cast iron upside down on your Camp Chef outdoor cooker, a barbecue, or in your home oven. When burning off the wax on your cookware the wax will smoke. This step is best done outside to avoid excess smoke in the kitchen. When smoking stops, remove from heat. Cleaning
2. When cool, wash your oven thoroughly with a citrus based soap and 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.) Seasoning
3. Saturate a clean cloth rag with Camp Chef Cast Iron Conditioner. Coat all surfaces of the cast iron. Place on or in heat source upside down and 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.
4. 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 non-stick surface. |
Temperatures:
Avoid rapid changes in temperatures. 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 oven to slowly cool and adjust. Store your Dutch oven in a safe, dry area. We recommend using a Camp Chef Dutch oven carry/storage bag.
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Convection style cooking relies on the unobstructed flow of hot air. The vent cone in the center of the oven allows the hot air from the burner to enter and flow around the inside of the Ultimate Dutch Oven; cooking the food more quickly and evenly than traditional Dutch Ovens. The center cone also allows the food to cook from the middle outward. The deep dish lid gives plenty of head room for added air circulation while doubling as a deep skillet. The heat cone drives heat into the center of the oven, dispersing and circulating heat throughout, giving superior convection cooking. The heat cone eliminates the use of charcoal for top heat for the majority of dishes. Another great benefit of the convection style design is HEALTHY COOKING. Because the Ultimate Dutch Oven incorporates convection style cooking, it needs no oil or lard to perfectly roast and cook any meal. Your meals are healthy and low in oil when you use Camp Chef's Ultimate Dutch Oven.
| Cooking with Propane: The Ultimate Dutch Oven is designed to work beautifully with propane stoves. We recommend using a universal output or high performance output system. Adjust the temperature and cooking time to match your recipe. Most recipes require a medium flame. The meal should be done when steam appears. Check foods with a fork or toothpick to ensure they are completely cooked. NOTE: Do not use Maximum Output System stoves. their high BTU/hr burners do not allow for fine-tuned cooking and burnt meals are likely. Be sure to heat the oven’s lid before placing over the pot. Using the lid as a skillet, brown meat before placing on the racks. This will best retain the heat and enable the convection cone to radiate the warmth from inside the cone into the lid and throughout the oven’s inside area — similar to a home’s baking oven. Combine charcoal and propane together to provide extra heat to the oven’s top when needed. Place briquettes on the sealed lid. This combination is best for cooking breads and some desserts. |
Cooking with Charcoal:
You can use this oven with charcoal too for excellent meals. Charcoal cooks slower. Place briquettes evenly around the bottom and across the top to ensure uniform cooking. use more briquettes for hotter, faster cooking and fewer briquettes for slow tender roasting and baking. |
How to Use the Racks: The Ultimate Dutch Oven’s rack system uses a patented design and tiered-rack technology to make outdoor cooking fast and easy. Place meat and large items on the lower rack. Layer vegetables, biscuits or meat on the upper rack. Kent Mayberry, president of the International Dutch Oven Society, recommends adding 1/2 to 1 cup of water under the lower rack to enable roasts and meats to steam and cook faster. take out both racks for deep dish baking. Gerry Duffin, expert Dutch oven chef, forms
a layer of tinfoil to rest around the center cone on the racks for cooking rolls, pizzas and other baking treats. Skillet: Turn over the lid to create a deep-dish skillet for griddle frying pancakes, creating hot fajitas or frying scones. |  | Imagination: The most important element to outdoor cooking is having fun. Enjoy the relaxing process of preparing outdoor meals and savor the flavor of meals from your Ultimate Dutch Oven. After a little practice, you may be ready to try such ideas as pizza, smoked fish, steamed veggies and even ice cream. As with any cooking appliance, you should experiment and get the feel for how the oven works best for you. You will discover what Dutch Oveners worldwide have known for more than a century: there is really nothing more delicious, more enjoyable, more relaxing or more satisfying than a great Dutch Oven meal. Storage: 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, which could damage your cast iron.
|  | Cast Aluminum Dutch Oven Aluminum gathers and transfers heat faster than cast iron. Unfortunately, it does not retain heat as well as cast iron does after being removed from a heat source. These things should be taken into account as you cook. Adjust cooking times and heat output for individual
recipes accordingly. Clean up of aluminum is very simple. After cooking in the oven, use hot water and a citrus based soap. Dry thoroughly and store in a clean area. |
Anonymous - February 26, 2003
Ingredients:
1 - 8 lb. roast of your choice
1 lb. baby carrots
2 large onions
4 cobs of corn
1 stick butter
10 medium potatoes, halved
1/4 lb. fresh mushrooms
1 can of soda (or other liquid)
favorite spices
How to Prepare:
Cut roast into three equal portions against grain. Turn the Ultimate Dutch Oven lid upside down over a medium to low flame on a Camp Chef all purpose burner; add a half stick of butter, melt and brown roast. (This drives heat into the lid.) Leave bottom grate in oven and preheat oven.
Lay roasts in around cone. Pile halved potatoes in on top of roast. Add layer of mushrooms and carrots. Season with spices. Lay corn cobs on upper rack. Add a quarter can of soda over the creation; drink the rest.
Replace lid. Set your Camp Chef all-purpose-burner flame between medium and low. Cook approximately 30 minutes or until steam appears around lid seal. Remove and serve from pot.
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Find more great recipes in our recipe section. |
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