VALHAL OUTDOOR HOLLAND VH3.8L Dutch Oven Instruction Manual

VALHAL OUTDOOR HOLLAND VH3.8L Dutch Oven Instruction Manual

USER INSTRUCTIONS

Congratulations on your new Valhal Outdoor cast iron pan or accessory! Because we stand by our quality, we dare say with certainty that the durable nature of cast iron will surprise you and its versatility will give you a lot of cooking pleasure. With correct use and care, you can enjoy your new showpiece for a lifetime. We will be happy to help you on your way with the right tips and instructions.

(!!) IMPORTANT
It is important that you carefully read all the information in this instruction manual before using the Valhal Outdoor cast iron item. Always follow the safety instructions given and make sure not to lose this instruction manual. In case you give the cast iron pan or accessory to someone else, it is important that you always give these instructions for use with it as well.

(!!) SAFETY INSTRUCTIONS
Cast iron is a material suitable for high temperatures and retains heat very well. For safety reasons, it is therefore important to read these safety instructions carefully.

• In use, cast iron can become very hot. This applies to the entire pan and anyseparate cast iron accessories, such as a lid.
• Keep children at a safe distance when using your cast iron item.
• Always use heat-resistant gloves, a sturdy and thick cloth or a lid lifter when the cast iron is hot.
• Do not pour cold liquids over cast iron when it is still hot. The large temperature difference can cause it to crack or break.
• Do not drop your Valhal Outdoor cast iron. Cast iron is in fact a brittle material and can then crack.
• Do not use aggressive cleaning agents.

HEAT SOURCE

Cast iron is a heavy material and has the advantage that it is suitable for very high temperatures and retains heat well. Valhal outdoor’s cast iron products are suitable for various heat sources, including a gas cooker, barbecue, open fire, regular oven and stone oven.

FIRST USE

Before first use, always clean your cast iron pan or accessory thoroughly with hot water andthen dry it well. All cast iron from Valhal Outdoor is already seasoned once at the factory with a natural oil. This means you can basically use your cast iron item immediately after the first cleaning. However, to improve the patina and thereby the ease of cooking, we recommend repeating the seasoning process several times.

CAUTION! Foods with high acidity, e.g. tomatoes, will affect the patina of cast iron and may give a metallic taste to your dish.

CLEANING AND STORAGE

The basic rules for handling a cast iron item properly are very simple. Once you have read it, it is easy to remember and once you have performed it several times, it quickly becomes a habit.

1. Let the cast iron cool down completely.
2. Clean with warm water and an ordinary dishwashing brush. Caked-on food residue can be easily removed with a chainmail cleaner, never soak cast iron in water. You can choose to use a mild detergent, but this may damage the patina.
3. Dry all parts thoroughly.
4. Store in a dry place. Before storing, applying a thin coat of VH.WAX or natural oil can help prevent rusting. Do you have a Dutch Oven? You can put something between the pan and lid when storing it. Because of the gap between pan and lid, your pan will not dry out.

CAUTION! Cast iron is not dishwasher safe.

CARE

Cast-iron pans can last a lifetime if cared for properly. Is the patina damaged? Or do you
unexpectedly suffer from rust? No worries, seasoning your pan will make it as good as new
again.
For seasoning cast iron, we recommend using VH.WAX. However, you can also opt for a
natural oil. If you choose the latter, it is important to bear in mind that some oils are
allergenic. It is then no longer possible to use your cast iron pan or accessory to prepare
dishes for people with that allergy. When choosing a natural oil, it is also important to choose
one with a high smoke point. If you use oil with a low smoke point, it can dry out the cast iron
at high temperatures and result in cracking your pan.

SEASONING

1. Coat completely (inside and outside) with the VH.WAX or natural oil.
2. Place upside down in a 200°C preheated oven or barbecue for about 1 hour, then allow to cool completely.
3. Repeat steps 1-2 several times. We recommend at least 3 times. Once the layers have been applied and your pan is an even dark brown to black colour, apply a thincoat of VH.WAX or natural oil when the cast iron has cooled completely.

RUST?

1. Remove all rust until you see the bare cast iron again.
2. Then clean your entire pan or accessory well with a mild detergent and dry well.
3. Now follow all the above-mentioned steps for seasoning.

CAUTION! Seasoning cast iron can cause smoke. Do this outside if possible.

ACCESSOIRES

DUTCH OVEN

SKILLET

DUTCH OVEN

A Dutch Oven is very versatile. You can use it in a barbecue or oven, but also hang it over a campfire, for example. Traditionally, cooking with a Dutch Oven involves bottom and top heat using charcoal or briquettes. To determine how many briquettes you need, there are several methods. Below is an explanation of the two most commonly used methods.

RING METHODE

In the ‘rings method’, the ring under your pan is the same size as the bottom of your pan. On the lid, the briquettes lie against the outer edge, against each other. A “half ring” is the same size circle, but with every other briquette missing. If there is a second ring, you place the inner ring against your other ring.

| Under| Lid
---|---|---
Cooking| 1/2 Ring| None
Braising| 1 Ring| 1/4 Ring
Baking| 1/2 Ring| 1 + 1/2 Ring

CAUTION! For each method, the number required varies by briquette type and weather conditions. Numbers are indicative.

KOKEN

| 120°C| 135°C| 150°C| 165°C| 180°C| 195°C| 210°C| 225°C
---|---|---|---|---|---|---|---|---
VH3.8L| 0| 0| 0| 0| 0| 0| 0| 0
12| 14| 16| 18| 20| 22| 24| 26
VH6.1L (+)| 0| 0| 0| 0| 0| 0| 0| 0
14| 16| 18| 20| 22| 24| 26| 28
VH8L (+)| 0| 0| 0| 0| 0| 0| 0| 0
16| 18| 20| 22| 24| 26| 28| 30
VH12L+| 0| 0| 0| 0| 0| 0| 0| 0
18| 20| 22| 24| 26| 28| 30| 32

STOVEN

| 120°C| 135°C| 150°C| 165°C| 180°C| 195°C| 210°C| 225°C
---|---|---|---|---|---|---|---|---
VH3.8L| 3| 3| 4| 4| 5| 5| 6| 6
9| 10| 12| 13| 15| 16| 18| 19
VH6.1L (+)| 4| 4| 5| 5| 6| 6| 7| 7
11| 12| 14| 15| 17| 18| 20| 21
VH8L (+)| 4| 4| 5| 5| 6| 6| 7| 7
12| 13| 15| 16| 18| 19| 21| 22
VH12L+| 5| 5| 6| 6| 7| 7| 8| 8
14| 15| 17| 18| 20| 21| 23| 24

BAKKEN

| 120°C| 135°C| 150°C| 165°C| 180°C| 195°C| 210°C| 225°C
---|---|---|---|---|---|---|---|---
VH3.8L| 9| 10| 12| 13| 15| 16| 18| 19
3| 3| 4| 4| 5| 5| 6| 6
VH6.1L (+)| 11| 12| 14| 15| 17| 18| 20| 21
4| 4| 5| 5| 6| 6| 7| 7
VH8L (+)| 12| 13| 15| 16| 18| 19| 21| 22
4| 4| 5| 5| 6| 6| 7| 7
VH12L+| 14| 15| 17| 18| 20| 21| 23| 24
5| 5| 6| 6| 7| 7| 8| 8

SOCIALS:

/ValhalOutdoor
@valhaloutdoor

E-mail: info@valhaloutdoor.com
Website: www.valhaloutdoor.com

Copyright © Valhal Outdoor. All rights reserved

Documents / Resources

| VALHAL OUTDOOR HOLLAND VH3.8L Dutch Oven [pdf] Instruction Manual
VH3.8L Dutch Oven, VH3.8L, Dutch Oven, Oven
---|---

References

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