19
Carolina Cooker®
844-478-4334
Model M78097
June 2020
Do not pour the oil down the
sink or place it into a landfill.
13. Keep your appliance and pot clean – burnt food and
fat does cause fires.
14. Place the cover over the appliance once it has
cooled to a safe temperature.
6.3 Reusing Cooking Oil
1. Cooking oil can be reused. Most cooking oil brands
recommend using oil four to five times if it is strained
or filtered. It can then be stored in a cool, dark place
from three to nine months.
a. When planning to reuse the oil, strain it through
a cheesecloth or sieve.
b. During the storage period, bacteria can form on
poultry, fish, or animal fats remaining in the oil.
SAFETY
INSTRUCTIONS
Whichever cleaning method is used, make sure there are
no residual food products that could cause food poisoning.
Remember, it is better to over-clean the cast iron pot than
to get sick from a dirty pot.
7 .3.1 Base and Burner
1. Clean all exterior surfaces of the appliance after
each use.
a. Use a nonabrasive dish brush, sponge, or dish
cloth with warm water and a mild soap or
detergent.
b. Rinse thoroughly; then dry with a soft, dry cloth.
2. Take care not to allow food particles, soap, or other
debris to block the flame ports in the burner head.
Also make sure there is no standing water inside the
burner after washing the base.
7.3.2 Care of Cast Iron Pot
Never soak the cast iron pot in
water.
1. Clean the cast iron pot using one of the methods in
Steps 2, 3, or 4.
2. Simply wipe the pot clean with a cloth and coat the
inside of the HOT pot with a thin layer of flaxseed,
sunflower, or soybean oil using an
oil-soaked paper towel.
c. Typically this bacteria is quickly destroyed when
the oil is reheated. However, if it smells
unpleasant or rancid, discard properly and use
new cooking oil.
2. Used cooking oil has a reduced Flash Point
temperature due to the partial breakdown of the oil
caused by previous use. Although safe for normal
use, this is another reason not to leave cooking oil
unattended during heat up and cooking.
3. Store the oil properly.
a. Store the used oil in a sealed and lightproof
container.
b. For best quality, refrigerate used cooking oil.
c. If the oil is clouded, starts to foam, or has a foul
odor, taste, or smell, properly dispose of it.
7. Cleaning
NOTICE
3. If the cast iron pot has a heavy buildup of food
particles:
a. While the pot is still hot, use oven mitts to place
the pot in the sink without water.
b. Pour coarse kosher salt into a hot pot. This
method should not remove the pot’s seasoning.
c. Use oven mitts and a dish brush, sponge, or
dishcloth to scrub the inside of the pot.
d. Rinse the pot thoroughly with hot water.
e. Dry the pot completely with either paper or
cloth towel.
f. Place the pot back onto the burner to completely
dry it. This should only take a minute or two.
g. Carefully coat the inside of the HOT pot with a
thin layer of flaxseed, sunflower, or soybean oil
using an oil-soaked paper towel.
h. Place the pot over the burner just long enough to
evaporate any water in or on the pot.
i. Allow the pot to cool to ambient room
temperature and store in a dry location.
