BURNHARD 5.6 L Cast Iron Dutch Oven User Guide

BURNHARD 5.6 L Cast Iron Dutch Oven

Product Information

• Specifications
  • 8 inches (2 litres)
  • 10 inches (4 liters)
  • 12 inches (6 litres)
  • 14 inches (8 liters)
  • 16 inches (10 liters)

Product Usage Instructions

• How to Burn in Your Dutch Oven
  • Your Dutch Oven is pre-oiled (pre-seasoned). To maximize its performance, prevent sticking, and protect it from rust, burning in is crucial.
• Instructions:
  • Ensure the Dutch Oven is clean.
  • Apply neutral sunflower or rapeseed oil.
  • Heat the pot in an oven or over an open fire.
• Cleaning and Maintenance
  • Regularly clean your Dutch Oven with warm water and a mild detergent. Dry it thoroughly to prevent rust. Re-season the pot as needed.
• Correct Storage
  • Store your Dutch Oven in a dry place. To prevent damage, avoid stacking heavy items on top of it.
• How to Heat Your Pot
  • Using Briquets:
  • Refer to the table for the number of briquets needed based on pot size and desired temperature. Adjust the briquet arrangement for different cooking methods.
• Over an Open Fire
  • Glowing embers are ideal for cooking. Place a grill grate over the embers and position the Dutch Oven on it. Avoid direct flames to prevent overheating.

FAQs

• Q: How do I season my Dutch Oven?
  • A: To season your Dutch Oven, apply a thin layer of oil inside and bake it in an oven for an hour at a moderate temperature.
• Q: Can I use soap to clean my Dutch Oven?
  • A: It is recommended to avoid using soap as it may strip away the seasoning. Opt for warm water and a gentle scrubbing pad instead.

CONGRATULATIONS!

• You are now the proud owner of JOHN or LITTLE JOHN!
  • Whether at the campsite or in your garden after a long day at the office – your Dutch Oven gets you out of the kitchen.
  • Cook wherever you want, just the way you like it.
  • Frying, baking, roasting, simmering, browning: There’s hardly anything your new cast-iron buddy can’t do.

Your Dutch Oven is pre-oiled (pre-seasoned).
To get the most out of your cast-iron pot, as well as to make it anti-stick and to protect it from rust, burning in is enormously important

Here’s how you do it:

• Clean your Dutch Oven with hot water and mild detergent.
• Thoroughly remove grease and production residue with a soft sponge.
• Thoroughly rinse your Dutch Oven with hot water.
• Dry in a closed grill or oven at low heat for 20 minutes.
• Brush carefully with a thin layer of refined cooking oil.
  • TIP: Neutral sunflower or rapeseed oil is good for baking.
• Let the oil soak in for 10 minutes. Then remove the surplus fat with a cotton cloth.

ON THE GRILL:

• Turn the grill on to the highest temperature (infrared ceramic burners on the smallest flame). Place your Dutch Oven upside down (with the bottom facing up) with the lid on the grill.

IN THE OVEN:

• Place the cast-iron pot upside down (with the bottom facing up) and the lid on the oven grate. Place a baking pan below it to catch any oil that drips down. Turn on the oven with top and bottom heat to 250 °C.
• Burn in your Dutch Oven and lid for approx. 90 minutes. Flip the lid over once after 45 minutes.
• Turn off the grill or oven and let the Dutch Oven cool completely.
• For an extra robust patina, repeat the steps from oiling to burning in and cooling off 1–2 times.

Cleaning And Maintenance

• The most important thing to keep in mind WATCH OUT! when cleaning your Dutch oven is to NEVER use detergent.
• It would damage the patina you’ve worked so hard to burn in.
• You can simply remove any remaining food with a wooden spoon or plastic scraper and then rinse your Dutch oven with hot water.
• After cleaning, you should thoroughly dry your Dutch oven and then rub it down with suitable oil (see above), allowing the protective patina to burn in again the next time it’s heated.

WATCH OUT!

• Never pour cold water into a pot that has not yet cooled down! The castiron might break because of the rapid cooling.
• The patina has an important protective function! Therefore, do not use strongly acidic foods in your Dutch oven, because they could damage the patina.
• Never leave an empty pot on a source of heat. The cast iron could deform or even break.

Correct Storage

• Never store the Dutch Oven with the lid completely closed, as the oil on the surface can turn rancid. If this happens, you will have to burn in the pot again to make sure that the rancid oil doesn’t spoil the taste of your food.
• Always make sure that air can circulate freely within the pot, that the pot is completely dry and that you store it inside.

How To Heat Your Pot

WITH BRIQUETS
In the following table, you can look up how many briquets you need for the various pot sizes and how hot it’ll get in the pot. Here, we assume that high- grade grill briquets of standard size are used (egg-shaped).

Several recipes require greater heat from the bottom than from the top, or the other way around, which is why the briquets need to be arranged differently for various modes of preparation:

• SIMMERING
  • 1/3 of the briquets on the lid
  • 2/3 underneath the Dutch Oven
• BAKING
  • 2/3 of the briquets on the lid
  • 1/3 underneath the Dutch Oven
• GRILLING/BRAISING
  • 1/2 of the briquets on the lid
  • 1/2 underneath the Dutch Oven

IN A GAS GRILL

• You can use a gas grill to – directly or indirectly– heat the Dutch Oven. If you are looking to sear ingredients, simply place the lid or pot on the grate above the direct zone with quite a bit of heat.
• If you are looking to prepare stews, place the Dutch Oven in the indirect zone, close the lid of the gas grill, and set the grill to medium or low heat (approx. 180 °C/356 °F).

IN AN OVEN

• Place your pot on the oven grate and set the desired heat (upper/lower heat). If you want your dish to brown, simply remove the lid of the Dutch Oven during the last 15–20 minutes of cooking.
• If you have an oven with a grill function, use the grill function at the end. However, make sure to keep an eye on your dish to make sure it doesn’t blacken.

OVER AN OPEN FIRE

• Glowing embers are generally better suited for cooking, and easier to control than blazing flames. Open fire additionally poses a hazard.
• Therefore, you should always make sure to only light a fire at specified fireproof places and on level surfaces away from the forest.
• After lighting a fire, you can take a grill grate, place it over the embers that have formed in the fire, and then place the Dutch Oven on the grate.
• It’s best to arrange the embers away from the direct flames, otherwise your pot might get too hot.
• Alternatively, you can also place a few cobblestones in a circle around the embers, to make sure your pot rests securely on the stones with the glowing embers beneath it.
• Do not use too many or overly intense embers at the beginning, otherwise your food will burn. Also, keep in mind that embers cool down faster than briquets and might need to be replaced more often.

WATCH OUT!

• Always keep the risk of forest fires in mind – especially in summer!
  • In any case, open flames are strictly prohibited in many wooded areas.
  • A minimum distance of 110 yards to the edge of a forest must be observed.
  • Join our BBQ Journey #burnhardgrills
  • www.burnhard.de.
  • Stand: Juli 2023
  • Dutch Oven

References

• Grills und Grillzubehör von Grillern für Griller | Burnhard
• Grillrezepte von Grillern für Griller | BURNHARD

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