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Just some helpful hints, tips, and a few how-tos to handling and cooking with Cast Iron. This is not the everything to be said about cast iron cooking...it's intended to be a rough guide to help fellow campateers just getting started.
Despite being as old as sin, Cast Iron still has a place in every campateer's kitchen. Heavy and metal, oft requiring two hands to heft, these relics continue to prove their use, and their value, to this day.
What & Why?
Cast iron cookware is about as simple as it comes - iron that has been cast to skillet shape. The cooking properties of cast iron make it unlike anything else in the modern kitchen. The heavy metal has a high melting point and will hold its shape even when subjected to the most damning infernos. Many recipes even make allowance for the iron to be put directly onto a bed of hot coals or sat on a campfire.
Iron also heats, and more importantly, retains heat, evenly. No matter where the flame, or electric stove top, touches the pan, when it has been preheated, the entire surface is the same temperature. There are no cold or hot spots, making for perfectly even cooking. The heat is also well retained - tossing on a steak won’t drop the temperature like a rock, it will instead remain hot for a perfect sear.
Cast iron is very versatile and is perfect for a wide range of food:
All is not perfect in the iron age. Unless you buy it pre-seasoned, each cast iron item must be seasoned. This seals in a layer of fat that acts as a lubricant and a protective agent. Further, if you let it sit in water, rust will set in quite quickly. Treat your pan like it deserves, though, and it will serve you to no end.
Because of the high heat retention, often times it is best to cook at a lower temperature setting than you’re used to. These skillets get hot and stay hot. Good time to mention - a good oven mit, or a welder’s glove, should be used to handle the hot iron. With low heat, stews can simmer all day long. On medium heat, chicken strips for fajitas cook up in a flash. Turn to medium-high and after six minutes on each side, the most delicious burger is at your fingertips. Set to high, cast iron skillets and dutch ovens are excellent at traditional deep oil frying. The high heat is most often used to sear meat, some say sealing in its juices. After the sear is completed, the entire skillet can be transferred to the oven to finish cooking. This method is a staple of steak and tuna creations.
Lest it not be forgotten, cast iron is famous for its cornbread. The outsides get a delicious crisp to them, while the soft inside remains moist. When you first pick up your cast iron, get a good recipe book as well - you’re going to love working with iron.
Tips
The Rule of 3's
Step 1- Take note of the size of your oven. (i.e. 12")
Step 2- Subtract 3 from the size (12-3=9) and add that many briquettes under your oven.
Step 3- Add 3 to the size (12+3=15) and add that many briquettes on top of your oven.
This will give you approximately 325 degrees in your oven.
To increase the temperature, add 1 briquette above and 1 below, for every additional 25 degrees needed.
To decrease the temperature, remove 1 briquette above and 1 below, for every 25 degrees less you need.
Usually, I cheat just a little...doesn't hurt because with cast iron, heat is spread evenly. It's very hard to over-cook in a DO. Sometimes also I'll also place extra briqueetes around the base of the pot. Dutch Oven is one of the easiest ways and best ways to cook camp food! We love it. :D
Seasoning Cast Iron
Seasoned Cast Iron can be considered the "grandfather" to today's "non-stick" cookware.
Cast Iron Cookware must be seasoned properly and it will last a life-time. ( I still use my Grandmother's cast iron skillets on a regular basis and they must be at least 60-70+ years old.)
New Pans
Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.
Pans needing Re-Seasoning
If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned.
Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.
Despite being as old as sin, Cast Iron still has a place in every campateer's kitchen. Heavy and metal, oft requiring two hands to heft, these relics continue to prove their use, and their value, to this day.
What & Why?
Cast iron cookware is about as simple as it comes - iron that has been cast to skillet shape. The cooking properties of cast iron make it unlike anything else in the modern kitchen. The heavy metal has a high melting point and will hold its shape even when subjected to the most damning infernos. Many recipes even make allowance for the iron to be put directly onto a bed of hot coals or sat on a campfire.
Iron also heats, and more importantly, retains heat, evenly. No matter where the flame, or electric stove top, touches the pan, when it has been preheated, the entire surface is the same temperature. There are no cold or hot spots, making for perfectly even cooking. The heat is also well retained - tossing on a steak won’t drop the temperature like a rock, it will instead remain hot for a perfect sear.
Cast iron is very versatile and is perfect for a wide range of food:
- Steak
- Chicken
- Burgers
- Pizza
- Pie
- Eggs
All is not perfect in the iron age. Unless you buy it pre-seasoned, each cast iron item must be seasoned. This seals in a layer of fat that acts as a lubricant and a protective agent. Further, if you let it sit in water, rust will set in quite quickly. Treat your pan like it deserves, though, and it will serve you to no end.
Because of the high heat retention, often times it is best to cook at a lower temperature setting than you’re used to. These skillets get hot and stay hot. Good time to mention - a good oven mit, or a welder’s glove, should be used to handle the hot iron. With low heat, stews can simmer all day long. On medium heat, chicken strips for fajitas cook up in a flash. Turn to medium-high and after six minutes on each side, the most delicious burger is at your fingertips. Set to high, cast iron skillets and dutch ovens are excellent at traditional deep oil frying. The high heat is most often used to sear meat, some say sealing in its juices. After the sear is completed, the entire skillet can be transferred to the oven to finish cooking. This method is a staple of steak and tuna creations.
Tips
- Use a lower heat than what you would normally select.
- Use an ample amount of lubricant (butter, grease, cooking spray, oil).
- Do not use soap to clean, as it will eat away at the seasoning.
- Hot water and a stiff bristled brush will chip away any stuckons, and the heat of cooking will keep it sanitary. :cool:
The Rule of 3's
Step 1- Take note of the size of your oven. (i.e. 12")
Step 2- Subtract 3 from the size (12-3=9) and add that many briquettes under your oven.
Step 3- Add 3 to the size (12+3=15) and add that many briquettes on top of your oven.
This will give you approximately 325 degrees in your oven.
To increase the temperature, add 1 briquette above and 1 below, for every additional 25 degrees needed.
To decrease the temperature, remove 1 briquette above and 1 below, for every 25 degrees less you need.
Usually, I cheat just a little...doesn't hurt because with cast iron, heat is spread evenly. It's very hard to over-cook in a DO. Sometimes also I'll also place extra briqueetes around the base of the pot. Dutch Oven is one of the easiest ways and best ways to cook camp food! We love it. :D
Seasoning Cast Iron
Seasoned Cast Iron can be considered the "grandfather" to today's "non-stick" cookware.
Cast Iron Cookware must be seasoned properly and it will last a life-time. ( I still use my Grandmother's cast iron skillets on a regular basis and they must be at least 60-70+ years old.)
New Pans
- Heat the oven to 250o - 300o
- Coat the pan with lard or bacon grease. Don't usea liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
- Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.
Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.
Pans needing Re-Seasoning
If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned.
- Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. I understand that heating the pan first to a temperature that is still safe to touch helps open the pores of the metal and makes it easier to clean.
- Dry the pan immediately with dish towel or paper towel.
- Season the pan as outlined above.
Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.
- Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or soap (detergent) as they will break down the pan's seasoning.
- Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and the food will take on a metallic flavor.
- Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be re-seasoned.
A canvas campateer