Made for flame

Your Fire Oven Set was designed for cooking over fire. Warm the iron gradually, keep a hotter and cooler spot, and move it to suit the meal.

Cookware: Lennox Hastie Fire Oven Set
Time: As needed.
Frequency: Whenever you cook outside.

Ingredients

Fire Oven Set
Fire or barbecue
Food
Bale

Method

Let the wood burn down to a bed of glowing coals. Keep some together for stronger heat and spread others out for gentler cooking. On a barbecue, a hotter and cooler area gives you the same choice.

Set the pot or skillet on a stable grill over the gentler heat first. Give the iron a little time to warm through.

Take off the bale and leave it away from the heat, ready for when you need to move the cookware.

Move towards the hotter coals for browning, or back to the gentler spot when the food needs more time. If one side is cooking faster, turn the pot or skillet.

Use heatproof gloves with hot iron. Before lifting with the bale, make sure both ends are fitted securely and there is a heatproof place to set the cookware down.

After cooking, let the pieces cool before washing them. Clean, dry and lightly oil whatever you have used.

Good to Know

A bed of coals gives you steadier heat than lively flames. With a hotter patch and a gentler one beside it, you have room to sear meat, cook eggs or leave a braise to soften slowly.

Watch how the food is cooking and move the iron to suit it. If something is browning before it has cooked through, the gentler spot gives it more time. Cast iron carries its warmth with it, so give it a moment to respond after moving.

On a barbecue, closing the hood brings heat around the whole set. This is useful when your recipe needs heat from above as well as underneath.

The outside may be covered in soot after cooking over fire. That is ordinary. Once the iron has cooled, wash away the loose soot and ash, including any grit around the fittings. Dry and oil it as usual.