Cast Iron - Cooking Basics

Despite its weight and longer heating time, cast iron is popular with many campers because it's inexpensive, almost indestructible and non-stick when properly seasoned. Become an iron chef with some basic cast iron knowledge and two delicious recipes.

Basic Cast Iron Care

Before you put your dinner in a cast iron pan, get to know the basics of cast iron cooking.

• Cooks should provide heat under, around and on top of the cooker because heat spreads slowly in cast iron. At the campsite, you can nestle the pot in a bed of hot coals and put coals on top of the lid if possible. Cast iron Dutch ovens also work well when used in an RV oven.

• When you put a large cast iron skillet over a small gas burner, a layer of cooking fat helps create even heat. For example, cook bacon, and then cook eggs in the bacon grease.

• Apply non-stick spray only when the skillet is cold.

• Cooking times depend on how well heat is managed and how windy the day is.

• Don't remove the lid any more often than necessary when baking low and slow in a Dutch oven. It's important to keep the heat and steam inside.

• Start with a basic cast iron skillet. When you've mastered that, buy a Dutch oven with a flat lid and lid lifter.

How you treat your cast iron is critical to the life of the cookware. Follow basic cleaning and storage instructions closely.

1. Don't use dish detergent or harsh cleaners. Soak your pan or pot in water, and rub coarse sea salt over tough pieces of food that won't break loose.

2. Rub a thin layer of oil on the pan before putting it away.

3. To store a cast iron skillet during travel, wrap it in newspaper and then slip it into a pillowcase.

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