Bayou Classic 7460 Dutch Oven with Basket, 8-1/2-Quart

• Cast Iron Dutch Oven.
• Flanged Camp Lid.
• Perforated Aluminum Basket.
• Stainless Coil Wire Handle Grip.
• Seasoned to ease cleaning and resist rust.

Product Description ------------------- Bring rustic appeal and natural flavor to your kitchen, backyard, or campsite with Bayou Classic Cast Iron Cookware. Outdoor enthusiasts prefer Bayou Dutch Ovens with a flanged camp lid supporting coals to hold a steady temperature. This heavyweight, seasoned 8. 5-qt Dutch Oven is perfect to simmer, stew, brown, braise, roast, bake; and is deep enough for frying. Use in the kitchen, over a campfire, or outdoor cooker to prepare one-pot meals of stew, chili, or beans & rice. Use aluminum basket to fry fish, chicken, shrimp, hushpuppies, and onion rings. Bake cornbread, biscuits, and cobbler. Whatever the occasion, Bayou Classic Cast Iron Cookware adds a warm cozy feel to the modern kitchen or outdoor experience. Bottom of Dutch Oven is etched with an alligator for a unique bayou detail. Compliment with Bayou Classic outdoor cookers, tripod stand, and lid lifter. .com ---- 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 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 hooked easily by a lid lifter. Because this model is designed without legs, the oven can sit comfortably on a grill or stovetop if desired. The perforated aluminum basket and the Dutch oven 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 (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