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23
TURNING OFF AND STORING
THE COOKER AFTER USE
After each use turn OFF the King Kooker
®
at the regulator/needle valve first, then at the gas cylinder
valve. Check to make sure there is no flame and all valves are off before leaving the cooker.
NEVER MOVE THE COOKER WHILE IN USE OR STILL HOT (ABOVE 100˚F).
Storage of this cooker indoors is permissible only if the cylinder is disconnected and removed from the
cooker.
Do not use or store cylinder in a building, garage or enclosed area. Read and follow cylinder
manufacturer’s instructions.
TIPS FOR CARING FOR ALUMINUM FRY PANS AND
BOILING POTS
It is notnecessary to season aluminum pots before cooking with them. Wash with a liquid dish washing
detergent and towel dry.
After cooking, wash aluminum pots and fry pans in hot, sudsy detergent. If grease or black soot has
cooked to the outside of the pot while cooking with your outdoor cooker, scrub the outside of the pot
with a steel wool scouring pad.
DO NOT
SPRAY OVEN CLEANER ON ALUMINUM POTS TO REMOVE GREASE OR SOOT. OVEN
CLEANER WILL CAUSE THE FINISH TO BECOME DULL.
If food remains stuck in the pan after cooking, add hot water and let soak. Then scrub the pan with
soap and steel wool to loosen the food.
If hard water causes darkening or the interior of your pot, fill to the level of the darkened area with a
water and cream of tartar or vinegar solution (mixed with the concentration of three cups of water to
one tablespoon cream of tartar, or vinegar). Boil five to ten minutes.
Never place an empty aluminum or stainless steel pot on a lit cooker. A hole will be burned in the
bottom of the pot. Discoloration, scratching, and dimpling which may occur with use of pots on outdoor
cookers does not affect the performance of the pot.
SEASONING & CARE OF CAST IRON COOKWARE
New Cast Iron Pots are coated with paraffin to prevent rusting. Before using for the first time, wash
with mild soapy water, rinse, and dry thoroughly. Never use abrasive detergents. Grease the entire
surface of the cookware with a thin coating of solid vegetable shortening. Do not use salted fat
(margarine or butter). Heat for 30-60 minutes in oven at 300-350˚F. Remove from oven, pour out
excess grease, and wipe with a paper towel. This completes the seasoning process. Each time the
cast iron is used, coat the entire surface with a thin coat of solid vegetable shortening, wipe with a
paper towel, and store.
WARNING