Picnic pot size 25 south Afrcian cast iron black three legged black waxed coating potjie pot
Cast Iron Three Legged potjie Pot
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How to Season the Cast Iron Cookware?
Seasoning a pie iron is not a difficult task, but it's necessary if your pie iron is made out of cast iron.
In fact, all cast iron cookware is seasoned the same way.
Without proper seasoning, cast iron will rust or food will become stuck to it during use.
To prevent unwanted problems, a little care and attention towards your cast iron cookware will help out tremendously.
Pie irons can be purchased in two basic models.....cast iron or aluminum.
While both have their advantages and disadvantages, cast iron is more durable and should last longer if properly cared for.
If the pie iron is coated by wax, you should do as below,
A newly purchased pie iron may have a thin coating of paraffin wax on the exterior to prevent rust during shipping.
First, remove the paraffin wax by heating it for about 10 minutes (preferably on an outside barbecue grill) to burn off the wax.
After placing the pie iron on the grill, close the lid and adjust the heat to around 350 degrees.
While the iron is still warm, wash it with warm soapy water to remove any leftover wax.
This is the only time you should use soap to clean cast iron. Soap will destroy the seasoning and the process will have to be repeated if you use soap again after this step.
Next, place the pie iron back on the grill to dry the metal and evaporate any leftover moisture.
Allow the cast iron to cool completely then rub on a layer of Crisco vegetable shortening (or similar non butter type). Cover the entire pie iron on both sides.
Once both sides are thoroughly coated, place them back on the grill for about 15 minutes and flip them over about half way through.
Next, allow the cast iron to completely cool, wipe off any excess oil with a paper towel and apply another coat of Crisco.
Place the cast iron back on the grill for 15 minutes, flipping them half way through. Repeat the seasoning process until 4 coats have been completed.
After each coat you should notice the cast iron becoming darker and darker. This is a good sign and shows the seasoning process is working. After 4 coats you're done! The pie iron is now ready for use.
If a newly cast cookware is already seasoned by vegetable oil, you will do as below,
How To Season A Cast Iron Pan
Instructions
Wash the cookware with warm, soapy water and a sponge or stiff brush.
Note: Cast iron cookware should not normally be washed with soap, but it's fine here since the pan is about to be seasoned.
1. Rinse and thoroughly dry .
2. Using a cloth or paper towel, apply a thin coat of vegetable oil to the inside and outside of the skillet.
3. Place it upside down on the oven's center rack.
4. Place a sheet of aluminum foil below the rack to catch any drips.
5. Bake for an hour.
6. Turn off heat and allow the pan to cool completely before removing from oven.
Additional Notes: A seasoned one is smooth, shiny, and non-stick. You'll know it's time to re-season if food sticks to the surface or if the skillet appears dull or rusted.
To remove sticky residue from pan:
1. Wash with hot water, mild dish soap, and a plastic scrubber.
2. Rinse well in hot water and dry thoroughly.
3. You will need to re-season the pan with vegetable oil after you wash it with soap.
To remove rust from the cast iron cookware:
1. Use a nonmetallic scrubber to remove the rust, wash with a mild dish soap, rinse well, and dry with a clean towel. Then re-season the surface by coating it (inside and out) with unsalted vegetable shortening. Put the greased skillet upside down on a foil-covered baking sheet and bake at 350 degrees for 1 hour. Let cool, and remove excess grease with a paper towel. To prevent rust, never soak cast iron in water, put it in the dishwasher, or scrub with metal scouring pads or harsh cleansers. Put a paper plate, paper towel, or round coffee filter between stored pans to absorb moisture.
Overall
The process of seasoning the cast iron cookware is the same whether it's a brand new piece of cast iron or one thats been laying around for a while and needs to be touched up.
With just a little bit of work and a few simple supplies, your cast iron pie iron will be properly seasoned and ready for use.
Re-season as necessary or every 6-12 month to ensure your pie iron will last for many years.
Details:
Cook over any fire with the simple, graceful iron technology your ancenstors employed when you use this magnificent foundry- cast iron potjie cauldron. The pure iron body consists of a three legged round pot belly ribbled which raised lines. A handled lid fits perfectly into the wide mouth.
- Code No.,: Size 25
- Package: pallet
- Coating: vegetable oil or wax
- Materail: cast iron
- Style: common style
- Handle: Wire steel handle
- Composition: pot, lid, handle
- Accessories available: stand
- Any logo casted on the pot and lid
Advantages:
- Cast Iron Potjie Pots are made from pure grey cast iron and comes in many sizes. The potjies are pre-seasoned with an edible high quality wax and black painting, which make the pot more shine. Pots include a well-fitted lid and a heavy duty carrying handles. The round shape allows the heat to flow evenly around the sides and maintain liquids at the lowest point to keep food from burning. The lid has a deep lip for holding hot coals. Excellent for cooking over open fires or LP gas burners…. The 3 legs and round belly shape allows even heat distribution around the pot.
- Maintains the liquids at the lowest point to prevent the food from burning.
- Domed lid allows for optimal internal heat circulation. The tall legs make it ideal for cooking directly over fire/coals or gas burner.
How to clear your pot?
1. Wash out thoroughly with boiling water and scouring pad and dry over a heat source.
2. Coat inside with any cooking oil and heat until oil begins to smoke.
3. Using a paper towel, wipe inside clean. Repeat until towel wipes clean.
4. The pot is now ready for use. The more you use it the better it becomes.
5. After each use wash, dry and coat inside with oil.
6. Store in a dry place with absorbent paper inside.
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