6
ft1 / ft1-t
160 - 180° C
200 - 225° C
total
(over / under)
5
(3 / 2)
8
(5 / 3)
ft3 / ft3-t
160 - 180° C
200 - 225° C
total
(over / under)
8
(5 / 3)
14
(9 / 5)
ft4.5 / ft4.5-t
160 - 180° C
200 - 225° C
total
(over / under)
15
(9 / 6)
21
(14 / 7)
ft6 / ft6-t
160 - 180° C
200 - 225° C
total
(over / under)
24
(14 / 10)
30
(20 / 10)
ft9 / ft9-t
160 - 180° C
200 - 225° C
total
(over / under)
24
(15 / 9)
30
(21 / 9)
ft12 / ft12-t
160 - 180° C
200 - 225° C
total
(over / under)
28
(17 / 11)
38
(25 / 13)
ft18 / ft18-t
160 - 180° C
200 - 225° C
total
(over / under)
32
(19 / 13)
42
(28 / 14)
SEASONING
The patina (the protective layer of the Dutch
Oven) must be renewed when it is affected.
It can happen, for instance, that your Dutch
Oven starts to rust here and there. In that case,
proceed as follows:
• Remove the rust with a wire brush. Clean the
Dutch Oven with warm water, dishwashing
liquid and a dishwashing brush. Then dry it
thoroughly up.
• Coat the whole Dutch Oven and the lid (inner
and outer surfaces) with the Petromax Care
and Seasoning Conditioner, a neutral oil or
vegetable fat. Do not use any olive oil or other
types of fat with a lower smoke point, for they
burn out too quickly.
• Then place the Dutch Oven (without lid) in a
preheated oven at a temperature of approx.
180 °C (356 °F). Let it remain there for 1 to
2 hours and then switch off the oven. Open
the oven door halfway and let the Dutch Oven
cool down.
Caution! Burning the layer of fat
can produce smoke. Therefore we
recommend to do the seasoning out-
side, for instance on an open fire or on
a grill.
• Grease all the parts again once they have cooled
down. Your Dutch Oven is now seasoned.
COOKING, FRYING, BAKING
You can use the Dutch Oven in your kitchen oven
as well as over an open-air fire or with a suitable
barbecue grill. The various heat sources such
as barbecue briquettes, charcoal or campfire
embers do not necessarily reach the same
temperature.
ON A CAMPFIRE
When using the Dutch Oven on a campfire, you
have to try different things: Each type of wood
creates different embers and burns accordingly
more or less quickly. When you place the Dutch
Oven next to the fire, you can cook a few dishes
with the heat that emanates from the fire. It is
however essential to turn the Dutch Oven regular-
ly, so that it is evenly heated from all sides.
WITH BRIQUETTES
High-quality briquettes are easy to use and
reliable. They have mostly a similar size and they
can store heat for a long time. It is the easiest
way for you to regulate the heat for your Dutch
Oven.
The amount of briquettes that you need under
the Dutch Oven and on the lid also depends on
the cooking methods. Here is the rule for all
Dutch Oven sizes:
•
for simmering soup and stew:
1
/
3
of the
briquettes on the lid and
2
/
3
under the Dutch
Oven
• for baking bread and cakes:
2
/
3
of the briquet-
tes on the lid and
1
/
3
under the Dutch Oven
This table offers you information on the necessary
amount of briquettes depending on which Dutch
Oven you use. In this table you will find the total
amount of briquettes and how you should distri-
bute them over and under the Dutch Oven in order
for your Dutch Oven to reach a certain temperature.
