Bayou Classic 7460 8-1/2-Quart Cast-Iron Dutch Oven and Lid with Perforated Aluminum Basket

Before the first use, the cast-iron Dutch oven and lid should be seasoned at least once and preferably several times. This will help prevent rusting and creates a nonstick finish. After washing and drying thoroughly, the cookware should be coated with solid vegetable shortening, such as lard or bacon fat (not butter or margarine). Let the pot 'bake' in a 300-degree-F oven for one hour, then remove and wipe off the excess. Spraying with a non-stick shortening after each use can also help season the pan. Most cast-iron cookware can be scrubbed clean by hand without detergents and then should be dried immediately. Bayou Classic makes a full range of heavy-duty cookers and cookware for the outdoor chef. --Ann Bieri

Product Description
Go Dutch for slow - simmering, mouth - watering camp cooking. These cast iron Dutch Ovens are great for slow cooking stews, gumbo, chili and more. Also great for frying, boiling, etc. Use 'em on the stove, outdoor burner or over the campfire. More quality outdoor cooking accessories from the experts at Bayou Classic! Order Today! AVAILABLE SEPARATELY: 12-qt., 16-qt. and 20-qt. - word search in our Store for 'Bayou Classic'. Bayou Classic 8.5-qt. Cast Iron Dutch Oven with Basket