Even if you didn’t grow up using cast iron at home, there is no reason to be scared of using it at the campsite. Instead of focusing on the don’ts, just read along for a list of dos when it comes to cleaning and seasoning your cast iron.
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Cleaning Cast Iron:
Step 1: Wash
After using your cast iron, wash it by hand. You will need a pan scraper to remove any stuck on food. If it is stubborn, simmer a little water for about 5 minutes, then use the scraper after your item has cooled. Sometimes even simmering water and using a scraper isn’t quite enough. That is when a safe for cast iron scrub brush can help. Additionally, if your item is well-seasoned, some mild soap may be used with no damage. However make sure to rinse it well and follow the rest of the steps.
Step 2: Dry
Dry the item immediately and with a lint-free cloth or paper towel. Try to not leave any drops on there at all. And don’t worry about any black residue on your drying cloth. This is just the seasoning and this is completely normal.
Step 3: Oil
Take some cooking oil and rub just a little bit onto the surface of your cookware. Then use a paper towel to wipe the surface until no residue remains.
Seasoning Cast Iron:
Step 1: Scrub and Dry
Preheat your oven to 375 degrees F. While this is happening, place the item in some hot, soapy water and scrub thoroughly. Next dry the item completely with a lint-free cloth or paper towel.
Step 2: Spread oil
Apply a thin, even layer of cooking oil to your item, inside and out. Do not use too much or your cookware may become sticky. While any cooking oil or fat could be used for seasoning cast iron, it is best to use something with a high smoke point. Industry expert Lodge recommends vegetable oil, melted shortening, or canola oil.
Step 3: Bake
Place the item upside down in the middle of the oven (putting something underneath to catch the drips) and bake for one hour. Then let cool inside the oven.
Why should we cook with cast iron?
Cast iron can be used anywhere which makes it a great tool while camping. It doesn’t get damaged over a campfire or on hot charcoals or even atop a gas grill. Additionally it can be used to sear, to saute, to grill, to fry, even to bake. What more could you ask for from cookware? Furthermore it has amazing heat retention which aids in the cooking process making everything taste better! After that it can be used as a serving dish. Plus, if you ask us, it just looks good.
What is seasoning?
The short answer is that it is a layer of carbonized oil. The longer answer is that seasoning occurs when we bake oil onto cast iron or carbon steel. This is what gives that cookware the classic black patina which then forms an easy-release cooking surface. Properly cared for, this can last for generations. We have some pieces that are so old we aren’t sure who in our family owned them first. Others are first generation and we are looking forward to passing all of them along to our child.
Are there any things I should NOT cook in my cast iron?
As long as your cast iron is well seasoned, there isn’t much we would recommend avoiding. Sticky foods, including eggs, might cause a problem until you have sufficient seasoning. Buying a quality preseasoned pan makes that point moot. Others recommend avoiding stinky foods such as garlic, peppers, some fish, and even stinky cheese. If the smell lingers longer than you would like, we have had success baking the dish in the oven on high heat, say 400 degrees F, for about 10 minutes. The last thing we would avoid would be delicate items. That wonderful heat retention that causes it to be able to sear and saute, to fry and bake? Well it can destroy delicate items unless you are an experienced cook.
What do I do with rusty cookware?
You will need to remove the rust using one of the following methods: scrub with steel wool, sprinkle with a thick layer of salt and rub it with raw potato, or sprinkle with baking soda and again use the raw potato. You will then need to re-season the item.
Why do we recommend potatoes for dealing with rusty cookware?
Potatoes contain oxalic acid which is a non-toxic acid that forms compounds with the iron ions in rust. This enables them to remove the rust from cast iron items which makes them perfect for making those items look like new.
- Scraper: We keep a scraper or two around to remove stuck on food at all times. They are just useful to have on hand.
- Scrub brush: Sometimes the scraper doesn’t have quite enough friction and then a scrub brush geared towards cast iron is the perfect tool.
- Seasoning Care Kit: We also love this kit from Lodge for an all in one solution to keeping cast iron in great shape.
If you are interested in other items that can complement your collection of cast iron for the campsite, we use the following items almost every time we are out.
- Silicone handle holders: While we do love our heat resistant gloves these silicone handle holders come in handy for moving items around to a different spot on the fire or to bring them over to the table.
- Silicone brushes: When it comes time to brush your pieces with oil, these handy brushes make it simple to get every area covered.
- 4 in 1 Camp Dutch Oven Tool: I’m not sure we can say this any better than Lodge’s marketing piece: “The 4-in-1 is the ultimate multitasker for campsite cooking. It protects your hands from heat, keeps your cookware off the ground, and maximizes your cooking area. Use as cook stand, a lid lifter, lid stand, and bail lifter.”
- Foil or Parchment Paper Dutch Oven Liners: Sometimes you just don’t want to have to clean your Dutch oven at the campsite. These liners help keep the food contained so you can reuse the same piece or just pack it up to take home for cleaning. However, do not think you won’t need to clean them properly before storing. Otherwise you will find yourself cleaning and reseasoning prior to your next trip.