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Designed for outdoor cooking, our cast iron Camp Dutch Oven has a flat bottom with three small legs that hold the pot above the heat source. This allows for air to circulate. The lid has a flanged outer edge and a handle for easy lifting. The oven also has a bail handle to lift it off the coals or hang off a tripod.
Store with the lid ajar to keep moisture from collecting inside. Rolled up paper towels are great to keep the lid open during storage.
It's generally accepted that the ovens with shallow sides are called "bread" ovens. When baking, the heat source on the lid needs to be close to the object being baked. Your rolls or biscuits will then be brown on the top as well as on the bottom. The ovens with deeper sides allow room to cook meats, vegetables, soups, and stews.
Seasoning is simply oil baked onto the iron, giving you a natural, easy-release finish that will improve with each use.
Yes. The first step is to light the charcoal briquettes. ignite them 15 to 20 minutes before they are needed. If you're using wood, get the fire going 30 to 45 minutes before starting.