nativo 6QT Pre Seasoned Outdoor Cast Iron Dutch Oven Pot Owner’s Manual

nativo 6QT Pre Seasoned Outdoor Cast Iron Dutch Oven Pot Owner's Manual

EVERYDAY CARE:

Our seasoned cast iron is seasoned at high temperatures and ready to use.
Here’s what we suggest before first use:

• Hand wash with mild dish soap and warm water. Dry completely using a lint-free towel, never air dry.
  TIP: Don’t be afraid to use mild dish soap! A well seasoned cast iron pot will benefit from cleaning away excess unpolymerized oils and foods.

• Some foods may stick the first few times of use. Use a little extra cooking oil or fat until the seasoning is strong and settled. Vegetable oils, nut oils, lard, butter – all cooking and edible fats are usable on cast iron.

• Try to avoid acidic foods (tomato, vinegar, citrus, etc.) until you get some nice coats of seasoning going.

• Some people choose to do a few extra rounds of home-made seasoning before they start cooking. It is not necessary to do so, as seasoning will continue to build and improve with use, but if you would like to, that is fine.

HOW TO CLEAN CAST IRON FOR EVERYDAY USE

Follow these steps to keep your cookware clean and increasingly seasoned:

1. Allow cookware to cool enough to handle, but still warm.

2. Hand wash with hot water & mild dish soap. Mild dish soap will not damage your seasoning. You can also use coarse salt, a plastic spatula or scraper, or chainmail to clean stuck-on foods. Do not use steel wool sponges or other abrasive methods unless you want to remove seasoning too.

3. If cookware has completely cooled, and there are some stickies, you can simmer water on low-medium heat for 2 minutes and then scrape when cool enough to touch.

4. Use a lint-free towel to dry thoroughly
   TIP: important! Never air-dry seasoned iron or it will rust.

5. Rub a thin layer of oil inside the cookware & on the rim (Palm, Flaxseed, Coconut, Canola, Crisco, or other cooking oil or shortening). Light and even layers build better seasoning. You may store in a cool, dry place, or heat up in an oven or over a campfire to let the seasoning polimerize.

HOW TO RESTORE CAST IRON

1. If there is rust or gunk that won’t come off with a stiff brush or a scraper, scrub the whole affected area with a steel wool sponge until you see no more rusty or sticky spots. You can spray a white vinegar-water solution to help with the rust removal.
2. Once there is no more visible rust or stickies, wash and scrub with soap & hot water.
3. Use a towel to dry thoroughly (important!)
4. Place on medium heat to completely evaporate all moisture.
5. Rub a thin layer of oil all over the cookware, inside & outside.
6. Once the oil is rubbed in thoroughly, use a clean, lint-free paper towel to wipe off excess oil (this avoids stickiness).
7. Bake the oiled cookware for 1 hour at 450F. Depending on the type of oil you use, it can get quite smoky (research oil smoking points of the oil of your choice to determine temperature).
8. Allow to cool completely & store in cool, dry place.

CAST IRON TIPS

NEVER clean in dishwasher.
Follow cleaning instructions before first use.

• For best performance, always pre-heat cast iron on low to medium heat before cooking. For searing, allow your iron to heat for 4 to 5 minutes.

• Thermal shock can warp iron. Do not expose your iron to intense thermal changes such as putting it under cold water while still hot from cooking or getting a very cold pan hot too quickly. All temp changes should be slow and steady.

• Use mostly low to medium heat. High heat can cause smoke and food to stick.
  Delicate foods like eggs should be cooked on low and slow.
  Cast iron gets hot, including handles. Use protective mitts & trivets.

• You can use heat-safe wood, bamboo, nylon, and even metal utensils. However, never use knives to cut directly on seasoned iron.

• Cooking oil can be: Palm, Flaxseed, Coconut, Canola, Crisco, or other edible oil.

• Occasionally, you may notice a dark residue when pat-drying your iron. If the residue is gunky, you may have baked-on food that needs to be thoroughly scrubbed and cleaned off. If it’s very thin and oily, it’s just the seasoning reacting to foods. Wipe off with lint free cloth. It will disappear with regular use and care.

• Proper care & seasoning will make your cookware progressively more non-stick.

• Acidic foods (citrus, beans, tomatoes) can weaken the seasoning. Avoid cooking these foods until the cookware is very well seasoned.

• Not suitable for the microwave.

• Some foods may stick the first few times of use. Use a little extra cooking oil until the seasoning is strong and settled.

• Due to sand molding and traditional practices, each cast iron piece is unique.
  Your cookware may have some irregularities that are purely cosmetic and do not affect the use of the product.

• ATTENTION: Use caution when moving or holding the Dutch oven using the bail handle. The handles can become undone if carrying too much unbalanced weight or carrying it inappropriately. Never use the bail handle to carry the pot while hot and/or with food items. Careful not to pinch the handle while carrying.

ONE POT BAKED ZITI

INGREDIENTS:

• 1lb Box of Ziti (Rigatoni works too)
• 1lb of Ground Italian Sausage
• 24oz Jar of Marinara Sauce
• 15oz Container of Ricotta Cheese
• 8oz Package of Shredded
  Mozzarella Cheese

INSTRUCTIONS:

Prepare your Dutch Oven for cooking by placing 8-10 hot briquette-sized coals underneath the oven.

Once your oven is good and hot, add the ground sausage. Stir frequently until fully cooked through.

Once the sausage is thoroughly cooked, add the entire jar of marinara sauce along with the entire box of pasta, and stir until all 3 ingredients are combined and all the pasta is coated in the sauce.

Next, add enough water to just cover the ingredients.
Stir well and then place the lid on the Dutch Oven.

Once covered, add about 15-16 coals to the top of the lid, and ensure that you still have 8-10 good coals on the bottom. Cook for about 20-30 minutes, making sure to rotate the bottom of the oven 1 quarter clockwise, and the lid a quarter counterclockwise, to prevent hotspots. Do this about every 5 minutes. Carefully lift the lid to peek every 8-10 minutes to make sure your dish isn’t too dry. If it is, add a little more water as needed.

Once the pasta has been cooked to your liking, remove the oven from the coals and add the entire tub of ricotta cheese, a few spoonfuls at a time. Fold the pasta over gently to partially incorporate the ricotta. Make sure not to stir too much or you end up with pink sauce that, while still tasty, doesn’t have the same visual appeal.

Next, sprinkle the bag of Mozzarella cheese all over the top of the pasta until covered. Then place the lid back on the oven with 12-16 hot coals on top of the lid. Take a peek every 4-5 minutes, rotating the lid a quarter turn each time, until the Mozzarella has melted and is golden brown. Then remove the lid, let the dish rest for about 10 minutes, and DIG IN!

EASY STEAK & VEGGIES

INGREDIENTS:

• 8-16oz Prime Cut Steak
• Coarse Salt
• Ground Black Pepper
• Olive Oil
• Fresh vegetables of your choice

INSTRUCTIONS:

Season both sides of your steak with some coarse salt.
How much is up to you, but a good guideline is about a teaspoon per pound of meat. Once the steak has been salted, Set it aside at room temperature for 20 minutes.

Take the veggies of your choice and coat them with an even layer of olive oil, and season with salt and pepper to taste.

Next, form a cluster of hot coals, the same diameter as your oven lid, and place the lid on top of the coals with the feet facing down. You should have as many coals as you can reasonably fit underneath the lid. The idea is to get the lid as hot as possible to create a nice sear on the food.

Once the lid is sufficiently hot, take your steaks and sprinkle them with a little more salt and some ground black pepper to taste. Place the steak on the grill side of the lid and don’t move it for exactly 2 minutes. After two minutes, flip the steak over and cook another 2 minutes. Repeat this process one or two more times, depending on the thickness of your steaks and your desired level of doneness.

Once the steaks are cooked to your satisfaction, remove them from the grill top and set them aside, covered, to rest for about 5 minutes. While the steak is resting, throw your veggies on the hot lid and cook until the desired doneness has been reached.

Grab your fork and knife and enjoy!

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