Cast Iron Cooking Tips
May 14, 2012
Filed under Stoves & Cookware
Tools you can use. “When you are cooking with a cast iron skillet, you want to have either a spider skillet with three legs to go over your coals,” Julie says, “or if you’re using a flat-bottomed skillet, make sure you have a nice round or square portable camping grate.”
Cast Iron Prep pays off. “Whether it’s a favorite easy chili recipe, pancakes or easy apple slump, just have your ingredients pre-chopped, individually bagged and ready to go ahead of time,” Julie recommends. “Then all you have to do is add and cook at camp.”
Don’t forget potholders. Cast iron gets hot. “Please use two heavy-duty oven mitts and when serving from the skillet, you can put a handle cover over the handle to prevent anyone else from burning themselves,” Julie says.
Cast iron clean up! “Cast iron pans come pre-seasoned now, so they are simple to maintain,” Julie says. “Just rinse out with hot water dry over the grill or fire, then with a hot mitt on, carefully rub with a little oil to soak into the pores. Moisturize your pans just like you would your skin. If you rub it with a little olive or grape seed after each use, you won’t need to do much more. If things start to stick, rub with more oil or cook bacon in the pan!”
No cast iron in the dishwasher! You may be tempted when you get home to stick your skillet in the dishwasher to get rid of tough smells but Julie has a better way, “If you have just cooked fish or onions in the pan and can’t get rid of the smell, scrub using a plastic scouring pad a little oil and sea salt or kosher salt, then rinse with hot water. This will take away any odor.” And it will preserve your cast iron’s seasoned surface.