Old Mountain Dutch Oven, really high quality, very heavy cast iron. 5 quart, 10 1/2 dia., 4" depth.

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Preseasoned Old Mountain Dutch Oven, really high quality, very heavy cast iron. 5 quart, 10 1/2 dia., 4" depth. Cleaning: After cooking in your Old Mountain cookware, it can be cleaning by putting in hot water and bringing to a boil. Never use detergent to clean seasoned cookware, as it will remove the seasoning: Also, avoid putting hot cast iron into cold water. This can cause cast iron to warp or crack. After pouring out boiling water, wipe dry with a paper towel. If something sticks to the surface, dislodge it by simply using a spoon. Do not use any abrasive item to scrub cookware. Again, this can cut into seasoned surface. While pan is still warm from washing, apply a fine coating of oil or spray on all surfaces. If metallic taste or signs of rust are noticed, simply wash with hot, soapy water. Scour off the rust, and then re-season your cookware. Store your cast iron cookware in a cool dry location. If storing with lid, place a paper towel between the lid and base to allow circulation of air. Seasoning: This is a simple process of oil absorbing into the pores of your iron cookware leaving a black, nonstick surface. Follow instructions below if your Old Mountain cookware ever requires re-seasoning. 1. Preheat oven to 350 degrees. 2. Wash cast iron with hot, soapy water, and a stiff brush. Rinse and dry. 3. Completely coat inside and outside surfaces with melted vegetable oil or shortening (some people prefer lard) or bacon fat). 4. Place cookware on
on fire for 10 minutes. 5. remove and let cool.

No special preparation is required. You can wash your dutch oven in soap and water but for best long term results rub with salt to clean.

SKU	17539
Weight	16.5 lb
Qty	Not available in the current price set.