Cast Iron Cookware, a Must for Camping and at Home by Expert Beverly Bray.
CHI Publishing
September 10, 2008
www.Frackleberry.com
Everyone who enjoys camping or being in the outdoors appreciates the smell of food cooking over an open fire in the clean, fresh outdoor air. While we have camped all over the United States, for close to home camping my family and I enjoy the beauty and majesty of the Yellow River State Forest in Northeast Iowa. There´s nothing like waking up in this beautiful wooded area and watching the wildlife stir while sitting around a fire with a cup of fresh brewed coffee in hand. Bacon and eggs with toast come next prepared on a set of cast iron cookware that was passed down to me by my Mother.
Cast iron cookware has been a campfire staple for years because of its durability and ease of use. Cast iron cookware comes under the category of uncoated cookware as it has not been treated with Teflon or any other type of non-stick material. Many people use cast iron cookware not just at the camp site but in their home kitchens and believe that it is by far the best way to cook. Cast iron can be slow to heat and cool but its best feature is that it conducts heat evenly and with consistency. This is a huge plus for most chefs.
The durability of cast iron cookware is widely known as they will last forever. Cleaning up cast iron can be as simple as wiping it with a paper towel or soft cloth if it has been seasoned correctly.
When choosing pieces, be sure to check to see if the utensil has been pre-seasoned. A lot of the manufacturers today pre-season their pans and skillets. If it isn´t pre-seasoned, be sure to do that before using as food will stick in a non-seasoned piece. For those of you who aren´t familiar with the term seasoning, I will explain how to season your cast iron.
The first thing you do is completely wash, rinse and dry the pieces you are going to season. Next rub the entire inside surface with a light coat of oil. Place the cast iron piece upside down in your oven on a piece of aluminum foil large enough to catch any oil that my drip off the piece. Next heat the oven to 400 degrees and leave it closed for 1 hour. After that time, turn off the heat and allow everything to cool to room temperature. At that time, the pieces can be removed and used; however, many people recommend that this procedure be repeated for a total of 3 times.
After being seasoned, your cookware will be slightly discolored but do not remove this. It is normal discoloration and over time and with repeated use, your cookware will acquire the rich, black color that is the sign of a well seasoned, well used pot or skillet.
If you have any questions about cast iron cookware, please e-mail me through my web site at www.Frackleberry.com
Everyone who enjoys camping or being in the outdoors appreciates the smell of food cooking over an open fire in the clean, fresh outdoor air. While we have camped all over the United States, for close to home camping my family and I enjoy the beauty and majesty of the Yellow River State Forest in Northeast Iowa. There´s nothing like waking up in this beautiful wooded area and watching the wildlife stir while sitting around a fire with a cup of fresh brewed coffee in hand. Bacon and eggs with toast come next prepared on a set of cast iron cookware that was passed down to me by my Mother.
Cast iron cookware has been a campfire staple for years because of its durability and ease of use. Cast iron cookware comes under the category of uncoated cookware as it has not been treated with Teflon or any other type of non-stick material. Many people use cast iron cookware not just at the camp site but in their home kitchens and believe that it is by far the best way to cook. Cast iron can be slow to heat and cool but its best feature is that it conducts heat evenly and with consistency. This is a huge plus for most chefs.
The durability of cast iron cookware is widely known as they will last forever. Cleaning up cast iron can be as simple as wiping it with a paper towel or soft cloth if it has been seasoned correctly.
When choosing pieces, be sure to check to see if the utensil has been pre-seasoned. A lot of the manufacturers today pre-season their pans and skillets. If it isn´t pre-seasoned, be sure to do that before using as food will stick in a non-seasoned piece. For those of you who aren´t familiar with the term seasoning, I will explain how to season your cast iron.
The first thing you do is completely wash, rinse and dry the pieces you are going to season. Next rub the entire inside surface with a light coat of oil. Place the cast iron piece upside down in your oven on a piece of aluminum foil large enough to catch any oil that my drip off the piece. Next heat the oven to 400 degrees and leave it closed for 1 hour. After that time, turn off the heat and allow everything to cool to room temperature. At that time, the pieces can be removed and used; however, many people recommend that this procedure be repeated for a total of 3 times.
After being seasoned, your cookware will be slightly discolored but do not remove this. It is normal discoloration and over time and with repeated use, your cookware will acquire the rich, black color that is the sign of a well seasoned, well used pot or skillet.
If you have any questions about cast iron cookware, please e-mail me through my web site at www.Frackleberry.com
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