Bayou Classic 7460 8-1/2-Quart Cast-Iron Dutch Oven and Lid with Perforated Aluminum Basket Review
It's a great price and serves it's purpose. Seasoning was easy. I just had to do it on a relatively warm day so I could have all my windows open when the oven started smoking. It's been ideal for making breads and one pot meals. I don't know if I'll ever use the basket that came with it but nice to have just in case. Overall, this dutch oven is a good value.
Bayou Classic 7460 8-1/2-Quart Cast-Iron Dutch Oven and Lid with Perforated Aluminum Basket Feature
- 8-1/2-quart Dutch oven includes perforated aluminum basket for steaming or boiling
- Oven and lid made of rugged cast iron; wire-style handle
- Slow cooks chicken and stews; rimmed lid holds coals
- Legless Dutch oven measures 12 by 5 inches
- Season before first use; scrub, rinse, and dry after each use
Bayou Classic 7460 8-1/2-Quart Cast-Iron Dutch Oven and Lid with Perforated Aluminum Basket Overview
With quality construction that sets the industry standard, Bayou Classic Cast Iron Cookware is made heavy duty, rough, and rugged. This traditional designed cast iron dutch oven is the perfect choice for hunting, fishing, camping, scouting, and your own backyard. Use for slow cooking stews, gumbo, and chili. Fry fish, chicken, hushpuppies, and fries.
Bayou Classic 7460 8-1/2-Quart Cast-Iron Dutch Oven and Lid with Perforated Aluminum Basket Specifications
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 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 Information and Prices Stored: Sep 06, 2010 04:50:03
