I need some help plsssssssssssssssssss. Purchased a new southern metal spinners spun steel camp oven from a local camp store last week. Wife and i tried to season it by placing a teaspoon of oil in the bottom of the oven and placing it in our electric stove oven on 200 degrees took it out and coated the camp oven with the hot  oil by rubbing it all over with a paper towel, in fact we did this twice. We lallowed the camp oven to cool between coats.

The net result is not great as i hope you can see by the pics, in the bottom and parts of the camp oven is dark patches like a  layered coat of oil in the camp oven, the one patch in the bottom of the camp oven i can virtually scrape off with my finger nail lol.

As i was hoping to take this oven camping with my can any of you experts point out what i did wrong and how to rectify it pls?

I have a normal cast iron camp oven that we encountered absolutely no trouble with the seasoning of it at all and it all works just fantastic, obviously i havent a clue on how to attack the spun steel types. But i thought i  followed the instructions as  detailed on the web site for spun steel camp ovens.

Thanking you all in advance.

regards,

Ron

I have a Bedourie, and an Aussie Camp Oven (ACO) and I love them for the light weight approach to open fire or coals cooking.  The seasoning can be hard to keep up tot he pot, if you scratch and scrape the surface as it responds differently to the Cast Iron (CI) ovens.

I agree with PD about the differences in Cast Iron and the spun metal, the cleaning of the Aussie CO's is much easier in a spun metal if it is probably seasoned.    I do not do "wet" dishes in the ACO as I generally use a larger pot.  However, roasts and dampers (and the like) are what I cook in my Bedourie and ACO.

So, onto your issue...  There is machine oil on the pot when supplied.  I am wondering if you gave it a really good scrub before seasoning it.  If you don't it can make a gad-awful mess as it stops the cooking oil doing what you want it to in the seasoning process.  A hard lesson learned by me..

If I may suggest a resolution...  Clean out the CO with a scourer and hot soapy water. Rinse well.  If you are worried there is still oily there, use ha;f a lemon dipped in salt as the scourer after the soapy wash to cut any oil, Get the metal to a "clean state" or bright look to the metal.  If it does not come off after that, then it is OK to continue.

I use canola oil in the spray can to season with.  I also a hooded oven (because I do not have open fires that often to season on).  Doing this in the inside oven WILL result in the smoke alarm having a coronary.

Simple seasoning technique for me is, heat the pot/oven to as hot as you can get it in the BBQ (Use a fire if you don't have a hooded BBQ), then spay the oil on the metal (AWAY FROM NAKED FLAME).  It will smoke like a train. Allow to cool and wipe out any excess.  Heat again, then repeat above.  When you have done this, heat the oven and lid (open side down so no oil collects, not that any should if you have used spray on oil) and bake for a while to cook it in... (15 mins or so)

You wont get a "tradition" seasoning, but the will be a good element of "non stickiness" and it will look like the oven it should be.

I, like PD, never cook in the spun metal, without a trivet...  If I do want to do a wet dish in the oven I use an inner pot, on a trivet, and it works a treat.

Hope it helps.

Bob

Thankyou  all so very much for the information, especially you Bob much appreciated, i will follow your instructions to letter.