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HOW TO PROPERLY USE YOUR CAMPMAID

Proper Uses for Your CampMaid Tools:

1. CampMaid Lid Holder:

Position the legs evenly and directly over the center of your Dutch Oven lid and push directly down. It's best to have your Dutch Oven placed on the ground or low cooking surface so you can push straight down to hook the lid.

After you remove the lid, you can set it on the ground ( it will hold it above the ground ) or you can place it on a table then you can place your Dutch Oven pot on top of the CampMaid Lid Lifter and use it as a serving stand. The charcoals on the top of the lid are keeping your food warm from below at a safe distance from the CampMaid handle spring.

Removing the lid: Make sure you place the lid back on the pot before you push the spring down to un-hook it from the handle. Do not try to remove the lid on a flat surface because it will damage the spring.

You can also use the hook on the leg of the Lid Holder to lift the Dutch Oven out of the fire by hooking the handle of your Dutch Oven and lifting the entire pot.

Your CampMaid Lid Holder fits all sizes and manufacturers and also folds down by the numbers to store in a 12” Dutch oven or larger

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2. CampMaid Charcoal Holder & Wood Holder Heat Source

Red Handles: First, pull out the Charcoal Holder red handles to make them longer and easier to grip/squeeze and keep your hands at a safe distance from the heat source. Do not cook with the handles pushed in, it will melt the red grips. Only push them in for storage

Heat Source: Place charcoals or wood in the CampMaid Charcoal Holder and place it directly under your Dutch Oven on the ground as a direct heat source

Griddle: Use your CampMaid Lid Holder to remove the Dutch Oven lid, then flip it upside-down to create a skillet. Once the CampMaid Lid Holder is flipped upside-down, attach your CampMaid Charcoal Holder Heat Source to the shaft by squeezing the handles, and clamping around the the shaft, directly below your lid skillet.

Adjust the heat level by moving your CampMaid Charcoal Holder up and down, depending on how hot you want to make your skillet.

Tip: to ensure a firm grip on the Lid Holder/Oven Lid, straighten out the shaft hook and shift legs accordingly to get a firm hold

Pizza Oven:Create a pizza oven by attaching your lid, flip it upside-down, add the charcoal holder, then place the dutch oven upside down on top of the lid!

3. CampMaid Flip Grill:

GRILL: First unfold your CampMaid Lid Holder and place it upside-down so the legs are pointing up. The legs of the Lid Holder are numbered 1-2-3. Line up leg #2 leg with the number #2 tab under the Flip Grill to secure the legs. Then press the spring handle down to attach the hook onto the loop in the center of the Flip Grill.

Make sure the grill is facing up (the spring handle will be on the surface), and attach the CampMaid Charcoal Holder directly below the grill to add your heat source. Adjust the heat level by moving your CampMaid Charcoal Holder up and down, depending on how hot you want to make your grill.

SMOKER: Create a portable smoker by adding wet wood chips on top of your charcoal, then place your dutch oven pot upside down on top of your grill. You can also substitute the oven for a lightweight dutch oven liner for the same effect! *Hint - use grape seed oil to baste your meats/fish for that extra smokey flavor that doesn't taint the taste of your food!

4. CampMaid Kickstand:

Use the CampMaid Kickstand as a quick easy way to remove the lid and contain waste by dumping coals directly into a proper disposal

Prop up the CampMaid Kickstand with the lid attached to keep it off the ground or counter top while it cools down

5. Charcoal Chimney

Unfold the panels and flip the grill down to snap in place. On the handle, push the button to flip the orange handle outward. To store, push the button and fold the handle to the right so it lays flat, flip the grill up so it is flat against the panel, then fold the side panels inward twice to lay flat. *For best use, spray or rub cooking oil (or olive oil) on the 4 edges where the joints fold.

WARNING: Improper use of your CampMaid Tools can result in damaging your product or injury - please read before using your CampMaid tools:

Do not sit on the CampMaid Lid Holder or use it as a stool as it could result in injury

Do not place the CampMaid Charcoal Holder directly under the spring handle of the CampMaid Lid Holder as it will damage your product

Do not place your CampMaid Lid Holder tools directly into a fire. Use the Hook on the CampMaid Lid Holder to safely hook the Dutch Oven handle and remove the Dutch Oven pot from the burning fire, set the Dutch Oven pot onto the ground, then use your CampMaid Lid Holder to safely remove the lid.

Do not try to grab the lid with the lid holder unless it is on the dutch oven

Do not try to take the lid off from the lid holder unless its on the dutch oven

HOW TO CLEAN YOUR DUTCH OVEN:

Cleaning is a two-step process. You first remove all food bits and then maintain the seasoned coating.

Step #1 - to remove food, make sure everyone has scooped out the last edible parts. Then, ...

  • While the dutch oven is not too hot, pour a few inches of clean water into the oven.
  • Put the lid on and heat it - you could do this while you're enjoying the meal.
  • Remove it from the heat and let it cool a few minutes.
  • When it's cool enough to work with, use a plastic food scraper or sponge to scrape off the last bits of food that should be pretty soft and loose now.
  • Discard the dirty water and rinse the pot with clean water.
  • Check that you've gotten all the food off and repeat if needed.

Remember to never use any soap!

Step #2 - to maintain the seasoned coating,

  • Thoroughly dry the dutch oven. Hang it over or set it by the fire with the lid slightly askew. The heat of the fire will heat up the metal, driving out any moisture and having the lid open a bit will let that moisture escape. This should only be about 5 minutes.
  • When the dutch oven is cool enough to work with, use a paper towel to rub a small amount of unflavored vegetable oil all over the inside and outside.
  • Use a clean paper towel to wipe off all excess oil so there is just a thin film of protection from moisture until the next time you use it.

TIPS FOR SEASONING CAST IRON


*CampMaid Dutch Ovens come pre-seasoned, however you may want to an extra seasoning layer and this is good to know for future re-seasoning:

  • Seasoning is simply oil baked onto the iron, giving it a natural, easy-release finish
  • Lodge seasons all of its cookware with soy vegetable oil and nothing else.
  • Any food-safe cooking oil/shortening will work for maintaining your cookware. We recommend vegetable oil or canola oil, like our Seasoning Spray.
  • The best way to maintain the seasoning on your cast iron is simply to use it! Cooking in it regularly using any kind of cooking oil is a great way to keep your pan looking and performing well.