i do the same as above but then I wrap it cotton wool so the precious thing doesn't get hurt
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i do the same as above but then I wrap it cotton wool so the precious thing doesn't get hurt
I cook in it then leave it dirty till next time. I am then forced to sit it on the fire till the crap burns off and she's right to use again...easy. The natural oils from the roast keep it oiled up and free from rust:)
Finally a good response...lolQuote:
Originally Posted by Nisshead
Thats pretty much what I do too...Let the natural oils of the previous meal take care of it and next time you pull it out you are forced (by the misses mostly) to properly clean it by recooking the left over love from months before.
Wipe clean with a cheap paper towel ensuring little chunks of the paper towel get caught in the oven whilst you are cleaning then good to go...LMAO
I scrape the crap from the meal out of mine first.
Fill with river water, bring to boil.
Scrub with nylon scourer/brush to clean while water is hot.
Tip out water.
Quick rinse.
Back on heat to dry.
Once dry, quick coat of oil and crank up heat till smoking.
Once smoking stops it's done and ready to cook with again.
NEVER put detergent near it unless you are stripping it back to start the whole seasoning process again.
Generally all done after the meal with a couple of beers.
I pass it to the wife, it always finds its way back to the camping shelf in the shed, never had a problem.
Best method yet..Quote:
Originally Posted by Trolatron
I`ve only cooked roasts of some sort in mine. If I make gravey I`ll clean it out with hot water only and then heat it up on the cook top whilst pouring in fat / dripping or oil back in. I use a cast iron hot plate from a gas bbq for my wood fire when bbqing and only clean it a little when I want to use it again whilst it`s heating up. I might put a bit of extra oil or fat back on it once finished using it, to let soak in when the heat dies down to a very dull roar.
I have or will have 4 different types of camp ovens soon but pretty much the same as Drewboy,
I have my big steel one, a few cast iron, a couple of Bedouries and soon a 12" cast alloy, Like your cast iron fry pan
Half of what I've read every one is washing off their seasoning and starting fresh. Like a cast iron fry pan the inside of your oven should be non stick from layers and layers of carbon.
Why scourer the bejeesus out of it, never use soap when warm just wipe with some towel and re oil
Next time out bush grab your favourite fry pan or oven fill it with salt and place it on the fire for an hour or so
instant non stick pan, Been doing this longer than I care to remember
Or if your not into cleaning up use a trivet and a large alfoil tub the size of your oven,
Should always use a trivet, this was my last one with Bob and Roofy up the Murray