The PYROCAST Camp Oven provides superior heat retention and even cooking for flavoursome dishes. The camp oven is pre-seasoned cast iron and comes with a flanged lid, spiral carry handle, with a generous 7.3 Litre capacity for cooking meals for the family or a crowd. This durable cast iron camp oven is generally used on the campfire or over the grill as it is ideal for slow cooking. The flanged lid holds hot coals for even cooking and the spiral handle allows comfortable lifting. The close fitting lid seals in the heat to keep the dish tender and moist. This cast iron favourite will last for years and years with proper use and care

• Cast iron cookware retains heat at high cooking temperatures ideal for searing, sautéing and grilling
• Ideal for outdoor camping
• Best for use on grills or campfires, can also be used on induction, ceramic, electric and gas
• With black patina - a pre-seasoning of oil to prevent rusting
• The seasoning process has been started for you to help prevent sticking the first time your cookware is used.
• Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat slowly
• Once the utensil is properly pre-heated, you are ready to cook
• A low to medium temperature setting is sufficient for the majority of cooking applications
• A vegetable oil coating is especially suitable for cast iron cookware for frying or searing. It allows the excellent heat conduction properties of cast iron to be retained and to also protect the cookware from rust
• Do not wash this piece of cookware in the dishwasher. Washing in the dishwasher will strip the seasoning and cause the pan to rust
• After cooking, clean your pan with a nylon brush or sponge and hot water. Towel dry immediately and apply a light coating of oil to the pan while it is still warm
• Store in a cool, dry place
• Never put a hot cast iron pan into cold water, as thermal shock can occur causing the pan to warp or crack
• Cast iron gets very hot during use, always use oven mitts or pot holders to lift your cookware
• Wash cast iron by hand with a nylon brush or sponge and hot water. If needed, use a pan scraper for stuck on bits. You can use a little detergent to wash your pan, however, too much detergent may wear away the seasoning effect on the pan, especially if it is not fully seasoned.
• For extra sticky situations, simmer a little water for 1 minute, then use the scraper after cooled. Dry promptly and thoroughly with a lint-free cloth or paper towel.
• Rub with a very light layer of cooking oil while the cookware is still warm. This protects the pan from rusting. Hang or store cookware in a dry place.
• The surface of the cookware is not impervious, therefore do not wash the cookware in the dishwasher as it will destroy the seasoning and cause the pan to rust.