Made of rugged cast iron, this classic Dutch oven not only slow-bakes traditional camp food such as chicken and dumplings, but thanks to the included aluminum basket, it can be used to steam clams, boil corn on the cob, or deep-fry fish with everything lifting out easily for draining.
The relatively flat cast-iron lid is ringed by a one-inch lip that holds coals for the 'oven' effect and features a loop handle that can be easily hooked by a lid lifter.
Because this model is designed without legs, the oven can comfortably sit on a grill or stovetop if desired.
The Dutch oven and the perforated aluminum basket each feature a wire handle that stays upright at a 45-degree angle away from the heat and swings down to the side for compact storage.
The pot measures 12 by 5 inches and features an integral tab handle on one side that adds leverage when pouring food or liquid out of the pot.
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.
