FRANCE, Nov 05 — Jambalaya pots are for serious outdoor cooks, they truly multi-purpose; they are great for stews, soups, gumbos, popcorn and much more. The truth be known you can cook nearly all types of food using cast iron cookware so Jambalaya pots, being made of cast iron, are a great cooking medium as their near perfect heat conduction and heat retention mean that they are very efficient, heating evenly & consistently without heat spots.
There is one piece of advice that is paramount, don’t buy cheap. Never touch the jambalaya pot itself when cooking as it gets really hot
J
ambalaya pots are for serious outdoor cooks, they truly multi-purpose; they are great for stews, soups, gumbos, popcorn and much more. The truth be known you can cook nearly all types of food using cast iron cookware so Jambalaya pots, being made of cast iron, are a great cooking medium as their near perfect heat conduction and heat retention mean that they are very efficient, heating evenly & consistently without heat spots.
There is one piece of advice that is paramount, don’t buy cheap. A Jambalaya pot is an investment that your grand children’s children will be enjoying, such is there lifespan, so aim to buy well. By comparative standards they are not expensive and when measured over their extended lifetime they are incredibly cheap. As a simple piece of advice, we have found that the Bayou Classic range of jambalaya pots are superb, they represent the very best in Jambalaya outdoor cooking equipment. The Outdoor Cooking Equipment Store has some great Bayou Classic Jambalaya cookware offers; its worth a look Jambalaya pots are ideal for outdoor cooking but they can be a little heavy, especially the larger models.
This said the common advice from many users is, if you think you’ve chosen the right size then go for the next size up as there surely will come a time when you’ll have need of the additional capacity. This said do also bear in mind that when going from say, a 7 gallon up to a 10 gallon pot you’re going from being able to serve 60 people, to being able to serve 100. It’s really healthy to cook with cast iron jambalaya pots because you can cook fat free.
A properly seasoned Jambalaya pot will be ’stick-free’ so it requires no oil for cooking. So, when cooking with cast iron food slides easily and freely in the pan. Jambalaya pots are easy to clean:
1. once the pot is cooled, simply wash it using normal washing up liquid, then rinse and dry with a paper towel; don’t listen to those that say just wipe it out; this is not hygienic.
2. after washing put the pot onto the stove/burner to completely dry it out and before its cooled very lightly oil with a vegetable oil, inside of the pan; then leave it on the stove for a few minutes; then take it off the stove and wipe away any excess oil with a paper towel;
3. after thoroughly drying your cookware you should never store it with its lid on as this can allow moisture to build up inside, which can result in rust! To help avoid rusting still further it can help to put a paper towel inside the pot to any absorb moisture; and
4. if you do experience rust, scour with steel wool, until the rust is gone, wash and re-season.
Finally here are just a few dos and don’t when cooking with your Jambalaya pots:
1. Ideally don’t use your pot for boiling water.
2. Always preheat your pot before starting cooking. You’ve got the temperature right when drips of water sizzle then jump around. Its too hot if the water turns to steam straight away and too cold if the water just bubbles.
3. Never pour cold water into a really hot pot as it may shatter. And 4. Never touch the jambalaya pot itself when cooking as it gets really hot. Keep a good pair of very heavy duty oven gloves handy if you must touch it or move it. Jambalaya pots are the supreme example of large scale ‘anything goes’ cooking equipment
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