Cast Iron Conditioner

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Cast Iron Conditioner Camp Chef.

Recommended by world champion Dutch oven chefs, Camp Chef’s conditioner is the best way to ‘season’ your cast iron Dutch ovens, barbecue grates, griddles, skillets or other cast iron products. Made of all natural oils, this conditioner creates a natural, easy release surface and should not be viewed as a chemical non-stick coating. Seasoning your cast iron will allow it to last for generations.

Cast iron conditioner is temperature sensitive. In cooler temperatures conditioner may thicken. To soften conditioner, simply massage the conditioner tube or set tube in warm water to soften. In warmer temperatures conditioner may thin out. If this happens open the conditioner with the lid pointed down, as the conditioner may run out rapidly. If the bottle ever develops a clog use a small nail or something similar to dislodge it.

Key features:

- Cast iron friendly.

- Conditioner is palm oil based formula to season your cast iron.

- 100% all-natural ingredients.

- 180 cl. bottle.

- Manufacturer: Camp Chef

Cleaning cast-iron cookware is easier than you might think:


Despite the fantastic non-stick, even-heating performance of cast-iron pans, many cooks shy away from cast-iron cookware in the false belief it is hard to care for. In truth, cast-iron pans, Dutch ovens and other cookware is incredibly easy to clean and take care of, even when compared to more modern stainless and other high-tech metals. It also holds its non-stick properties longer and, unlike most everything else on the planet, improves the more you use it.

Probably the one thing that scares cooks off cast iron is the seasoning process, which admittedly can take some time. Luckily, most modern cast-iron cookware comes pre-seasoned from the factory. That makes it ready to go right out of the box, though it is probably a good idea to wipe new cast-iron down with a hot wash cloth before its initial use, just to clean any dust or dirt from the cook surface.

Taking care of pre-seasoned cast-iron cookware is easy. Due to its naturally non-stick properties, cast iron often just requires a quick rinse with hot water and a wipe down with a paper towel to clean off most cooking residue. If you must scrub, use a soft brush or wash cloth, never a hard scrubber than can peel off the seasoning you are trying to build. Many sources will tell you not to use soap, but Camp Chef makes a special cleaner just for cast iron that breaks down sugar and food particles without damaging the non-stick coating.

Depending on heat and cooking technique, food particles can get stuck on even the best non-stick cookware. When that happens, it might be necessary to soak your cast iron in hot water for a few minutes, or heat a small bit of water in the bottom and use a scraper to loosen stubborn stains. A plastic scraper is a must-have accessory for the serious cast-iron cook.

Once the cast iron is clean, it is imperative you dry the pot, pan or Dutch oven thoroughly before storing it. Though the non-stick, seasoned coating is rust-resistant, even the smallest bit of water can cause some surface rust. The best way to dry cast-iron cookware is heating it in a warm oven or on the stove top burner set to low.

When the cast iron is dry and still warm, it is a good idea to wipe it down with a little bit of oil, or better yet, a conditioner made expressly for cast iron such as Camp Chef Cast-Iron Condition. The special blend of palm oil creates that black, glass-like patina that is a hallmark of well-cared-for cast iron.

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