New Camp Ovens

Canola spray (well soaked before first use) and then always pack away "after" spraying - never any rust and always ready to go!

Andy

Gerhard,

Wash them, dry them (on a warm oven), coat them inside and out librerally with oil, let them sit overnight to absorb the oil. Wipe them down and put them in a hot oven until they smoke and go black.

After that they will never rust. You have sealed the iron and can then use them and happily wash them out using detergent. Every time you cook in it you will add some fat to it, to help the coating inside.

After doing a roast make gravy with the juices left. After you have used the gravy, add plenty of water and let it boil on the fire (the following day is fine if you don't want to do it after tea). Tip that out, add some more water with detergent and let it boil again, and whilst it is boiling scour it with a metal pad and tongs. Then tip out the water and flush with clean water. Pop it back on the fire to ensure it is completely dry.

Take it off the fire, let it cool and brush down the outside.

Sounds a bit involved, but it takes bugger all time. You are actually letting the fire and water do all the work.

Be wary of the opinion "never put detergent in a camp oven". It is a myth. My el cheapo cast iron job is 15 years old, rust free and sparklingly clean.

Cheers,

Jim

Do a Google and you'll find more info than you can use.

The must be well seasoned before use.
Give it a good scrub with hot soapy water. This should be the last time you put soap on it, although some people use soap, just make sure you get it all off with very hot water and re-oil.

Rub heaps of vegetable oil on it (must not have animal fat or it will go rancid). I use olive oil. Heat it in the oven (about 200 to 250 degrees) for 15 to 20 mins. Repeat 2 or 3 times if you want a really good job, but not essential. Don't open the oven while it is in there or you will smoke the house out.
You can do it on the barbecue or an open fire if you prefer.

Apply another thin coat of oil before storage.

You should end up with a deep brown to black oven. It will be near non stick and should just need a good soak, scrape out and wipe over to get it clean after use.

Keep it oiled and in a cloth bag. Wife made a great draw string bag for ours. Keeps it clean and stops oil getting on other stuff in the 4B.

If it ever gets rusty (shouldn't if you season it right), you will have to scrub it out and season again.

Don't cook in it without seasoning. The food will taste terrible.

If they are decent camp ovens did they not come with instructions on them? I would follow that

Thanks for all the info.

I think I will do the initial heating cycles in the Weber so that I don't fill the kitchen with smoke!

I have a great cast iron frypan that has served well for over 30 years but I couldn't remember how I conditioned it (must be due to the alzheimer's setting in ......)

Cheers,

Gerhard