EcoZoom Stove Care November 11 2014
So Fresh and So Clean, Clean
Our stoves are known for being durable and for not breaking under even the harshest conditions. Being such a young company, however, means that we have not had any hard proof (although we've had an inkling) that our stoves can withstand the test of time.
EcoZoom started selling stoves in June 2011, meaning that our first batch is well over three years of age. No doubt they have fought some serious battles: hikers and camping enthusiasts are not known for shying away from snow, rain, sun and ice. So how are our older stoves holding up?
Jake is an EcoZoom customer who wrote a glowing review for our Dura Lite back in 2012. Two years on, and he is still using the stove for frying up fish, cooking steaks, and even heating pails of water when the power goes out
Although he uses the Dura often, it’s still in great condition.
“Maintenance has been easy, if it gets wet from using it in the rain, I just give the cast iron a quick rub with an old cloth and it keeps the rust away. When using the stove, I always place a sheet of foil under the pan or pot I'm cooking with. This helps keep soot off of the bottom of the pan, making it easier to clean”.
Over the years we have learned some little tricks that will help keep your stove performing its best, despite the hardcore adventures you might take it on. One of the aspects that makes our stove unique is the cast iron top. Cast iron is an inexpensive, heavy and almost indestructible metal which is often used to make pans and skillets. The cast iron is what makes our stoves so durable and sturdy, but how you treat it is critical to the life of the stove top:
- Don’t use soap, detergent or any harsh cleaning products. Take a soap-free, wet rag and wipe the stove top after every use. To get rid of those stubborn bits of food that might have spilled out of the pan, just rub coarse sea salt over them and wipe with the rag. Make sure you dry the stove top off before putting it away.
- The cast iron on our stove is covered by a layer of anti-rust paint which, with frequent and prolonged use, will eventually burn off. You can however keep your cast iron top from rusting by caring for it the way you would care for a cast iron pan or skillet, by ‘seasoning’ it. Seasoning works both for making the iron non-stick – in the case of pans and skillets – and to protect it from rust. You can use various oils, but we recommend linseed or flaxseed oil. Flaxseed oil is the food-grade equivalent of linseed. Your stove top will not be coming into contact with the food you eat so linseed oil is perfectly suitable - and cheaper.
- Keep your stove in a dry place. If you are not going to use it for prolonged periods of time it is best to cover it in newspaper.
Nature's elements can be harsh on some outdoor gear, causing it to look worn over time. Our ColorKeeper coating protects the stove from corrosive moisture and rust, while helping to keep its original color after hours of high temperature cooking.
Some of our stove users from back in the day however have reported some paint flaking off from the bottom of the stove. This happens when the still scorching embers have been removed from the combustion chamber and are left by the bottom of the stove, effectively ‘cooking’ the stove from the outside. To avoid the unsightly paint damage, just make sure that you move the embers well away from the stove when emptying it.
Any other stove care tips? We'd love to hear from you! Email us, firstname.lastname@example.org. Cook on.