FAQ's on Cast Iron Cookware

First, the steel is texturized to create quick-release surface, which is very similar to that of Teflon. Next, the natural oils are applied to the product to create a thin "patina" for a non-stick surface and to protect it from the outdoor elements.

Click here for instructions on cast iron care.

No. Here are photographs of a neglected TDO-20. After smoke cooking a turkey the pot was left outside for a couple weeks during the winter months in indirect weather. The rust you see inside is a flash rust coupled with left over turkey drippings.

The pot was turned over to our resident cast iron seasoning guru. First he scraped as much junk as possible out of the pot. Adding low heat and using leather gloves and a metal spoon he was able to remove the next layer. The pot was then left on a medium heat to burn the rest to ash. This removed any seasoning left in the pot. Now at raw cast he allowed the pot to cool and applied Camp Chef conditioner. Moral of the story....most cast iron can be saved. Some iron may crack if left exposed to direct heat. This method carries no warranty or liability responsibility.

Cast Iron Before

Cast Iron After

COOKING TIP:
Let turkey stand for 15 minutes before removing and serving. To remove bird, put two forks in opposite sides of the breast meat and rotate bird on cone while lifting out.

SAFETY TIP:
As always, use caution when handling hot cookware. Always use two hands when handling either the lid or base of the Ultimate Roasting Oven. Handle roaster by handles on sides of unit.

COOKING TIP:
When smoking meat in the roasting oven use 1/2 Cup of wood chips. Heat roaster until chips smoke readily before adding food. Leave lid slightly cracked for first 15 minutes to allow smoke to circulate.

CLEANING TIP:
When you remove the food from the roasting oven, while it is still warm, add a couple of cups of water and let it soak while you eat. Afterwards, use a plastic scraper or scouring pad to remove any drippings.



Ideas From Our Customers

COOKING TIP:
Although this is fast and can cook a twelve pound turkey in one hour, I prefer to go at it slow, especially with wild turkeys. Slow cooking aids in tenderizing the meat. I don't think there is any tough meat this oven won't tame.
- Rod P. St. Anthony, ID

COOKING TIP:
Try adding 1/3 cup of oil to the roaster before cooking to aid in continued seasoning and cleanup.