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Camp Chef Cast Iron Conditioner (Read 5965 times)
 
Sep 13th, 2013 at 9:01am

Derek   Offline
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...


Has anyone tried this stuff from Camp Chef. http://tinyurl.com/kglwo34

Have seen it for sale in a number of places here in Oz but never picked it up to actually check what is in it.

All they say on the website is - "Made of all natural oils"

They also say - "Apply a thin coat to freshly clean and dry pots and pans for best results" - so maybe it isn't a product to use for seasoning but to protect from rust etc.
 

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Reply #1 - Sep 13th, 2013 at 12:04pm

Little_Kopit   Offline
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What ye duz, me son, is to type in www.campchef.com

- den ye clicks on cast iron cookware
- & den on cast iron accessories.
- & ye looks fer the pic ye gots in yer post
- & ye opens yer eyes and ye reads

Quote:
Description

Recommended by world champion Dutch oven chefs, Camp Chef’s conditioner is the best way to ‘season’ your cast iron Dutch ovens, grill grates, griddles, skillets or other cast iron products. Made of all natural oils, this conditioner creates a natural, easy release surface and should not be viewed as a chemical non-stick coating. Seasoning your cast iron will allow it to last for generations.

*Cast iron conditioner is temperature sensitive. In cooler temperatures conditioner may thicken. To soften conditioner, simply massage the conditioner tube. In warmer temperatures conditioner may thin out. If this happens open the conditioner with the lid pointed down, as the conditioner may run out rapidly. If the bottle ever develops a clog use a small nail or something similar to dislodge it.


So, c'est tout, n'est pas?

Wink
& bein' me ye says, plant oils, use 'em all de time.  Whadda I want waste more money on what I get right here at home?

 
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Reply #2 - Sep 13th, 2013 at 3:09pm

Derek   Offline
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Little_Kopit wrote on Sep 13th, 2013 at 12:04pm:
& bein' me ye says, plant oils, use 'em all de time.  Whadda I want waste more money on what I get right here at home?


I agree but was interested if anyone has used the product Smiley
 

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Reply #3 - Sep 13th, 2013 at 3:40pm

Kingsthorpe David   Offline
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I have one,  but it is rock hard,  cant get it out of the bottle.

Will have a fiddle with it.

Maybe cus it wus flying at over 30,000 feet via Hawaiii?


KD
 
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Reply #4 - Sep 13th, 2013 at 4:58pm

Little_Kopit   Offline
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KD,  there are answers on the Camp Chef web site.  Follow the route I gave above.

Meanwhile, here's an answer re. thickness.

Quote:
*Cast iron conditioner is temperature sensitive. In cooler temperatures conditioner may thicken. To soften conditioner, simply massage the conditioner tube. In warmer temperatures conditioner may thin out. If this happens open the conditioner with the lid pointed down, as the conditioner may run out rapidly. If the bottle ever develops a clog use a small nail or something similar to dislodge it.


Q&A section has different questions each time I look.   I expect one can click to make them rotate.

While Camp Chef won't sell directly to individuals, I have gotten an answer directly from them.

Undecided
 
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Reply #5 - Sep 13th, 2013 at 8:23pm

Derek   Offline
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Kingsthorpe David wrote on Sep 13th, 2013 at 3:40pm:
Maybe cus it wus flying at over 30,000 feet via Hawaiii?


Can get it from Anaconda here in Oz http://www.anaconda.com.au/Product/Camping-Gear/Cast-Iron-Conditioner#90029445
 

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Reply #6 - Nov 23rd, 2013 at 11:48pm

Jezza   Offline
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I bought some of this "Cast Iron Conditioner" when I bought my CO from Anaconda.

Here's the back.
...

It smells like these vegetable chips I get from our local gourmet food distributor.
http://www.ohnuts.com/buy.cfm/bulk-dried-fruits/fruit-mixes-2/veggie-chips
The web site above states that Canola oil is the only oil in the ingredients, so I'm guessing the "conditioner" uses Canola to some degree.

I've done one seasoning pass with this "conditioner" and it looks ok so far...

Without going into too much detail, it looks to me that the product is more of a protectant than anything else, because the tips on the CampChef web site don't mention ovens or BBQs to cure the finish... Perhaps the definition of seasoning is just so open to interpretation?
 
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