11
Cast Iron Care
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.
Cleaning: Allow cast iron to cool completely.
When cool, wash your cast iron thoroughly
with a non-citrus based soap and water.
Approximately 5 ml / 1 tsp soap to 1 L / 1 qt
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: After each use, apply
a small amount of 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.
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: Saturate a clean cloth rag with
Cast Iron Conditioner. Coat all surfaces of the
cast iron. Place cast iron over the heat on your
outdoor cooker. Heat to 190° - 205°C / 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.
Using a Thermometer
Prior to lighting, position thermometer clip so
that at least 12.7 mm / 1/2 in of thermometer
tip is submerged in oil. Reposition
thermometer as necessary to cook. Continue
to use thermometer until burner is turned off.
If Frying:
• Follow instructions provided by the
appliance manufacturer.
• When cooking with oil or grease, a
thermometer must be used.
• Introduction of water from any source into
the cooking oil or grease may cause overflow
and severe burns from hot oil and water
splatter. When frying with oil and grease, all
food products MUST be completely thawed
and towel dried to remove water before
being immersed in the fryer.
• Be sure thermometer is in good working
condition. To check the thermometer, insert
it into a pot of boiling water and ensuring
that it registers approximately
100°C ± 10°C / 212°F ± 20°F. If it does not
function properly, obtain a replacement
thermometer specified by the manufacturer
before using the appliance.
• When frying with oil or grease, do not use a
pot deeper than 132 mm / 6 in.
• Do not over fill the pot with cooking liquid.
Never fill appliance more than half full of
cooking liquid or past the maximum fill line (a
permanent marking on fryer).
• If cooking liquid has spilled and ignited,
do not attempt to extinguish with water.
Immediately turn gas supply OFF at the
supply cylinder and:
1. Extinguish flames using a BC type fire
extinguisher as recommended by the
fryer manufacturer; or
2. Smother flames with dirt or sand.
3. In case there is a fire, call the local fire
department.
4. To avoid accidental burns from burner
flame or hot cooking liquid, turn the
burner off before inserting or removing
food from the fryer.
• When removing food from the fryer, be
sure to avoid burns from hot cooking liquid
drippings.
