Cooking at Camp, or in the shed, ...

sealhunter

sealhunter

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I'm wondering if any of you guys are using cast iron when cooking at camp or say out in the shed after a hunt etc.

I have a few cast irons that made it my way through Grandparents, and also purchased a dutch oven a few years back. The ones I got from home, well they're as seasoned as it gets. Now the ones that I got new, I did them with salt pork (fatback) and they are great.

I just broke down and bought another and tried olive oil, :rolleyes::confused:
Guess we'll see, but she smoked for a long long long long time.

I mostly use my cast irons when at a camp, or out in the garage having a stew, or cooking the stinkys ( caplin and kippers)

Once when camping in by the Kakwa I had 3 full cast Iron Pans, 12 eggs, pound of balogna, bacon, and the whole works.

I met up with two guys who were hunting and happened my way. It's amazing how a good feed can make you friends for life : )

Let me know if you guys have any good irons, how you seasoned them,
where you got them, what you paid, .....
 
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One of the better gifts from the inlaws was a cast 12" fry pan and a 10.5" deep fry pan with lid. I use them camping and at home more than our non-stick ones. Nothing like a big batch of beans & wieners and biscuits.
I fried up some Pickerel last winter.....never again in the house though!!!
I bought my Big Bro a dutch oven 3yrs ago, he stills says it's the best gift ever.
Mine have the seasoning instructions on the bottom, just scour, work in veg. oil and stick in oven at 300 for an hour. Re-season when neccesary.
 
Don't get the non stick pans too hot. One big advantage with them is that you can mix the bannock right in the pan, then bake it. Don't try that with the cast iron!
 
Have a 4L dutch oven and a few pans of various sizes. Love them at the cabin. Nothing like cooking a roast or stew on the fire on a fall hunt!
 
I had bannock (toutons) last night in my cast Iron. had her ready to go on the stove and the power went. would you believe that the pan held enough heat that I cooked about 3 pans of toutons after the power was gone.
 
I can remember my dearly departed mother baking cakes in a heavy cast fry pan with a lid on the top of the propane stove.
The flame was a tiny blue ring---almost invisible---and the cake was never burnt on the bottom at all.
My dad was a logger, and now that I am an old guy too, I can imagine how good it must have been to come back to a bush camp in -40 after working all day and being met with the smell of a freshly baked cake.
It doesn't sound like much now---but back in the day. with no oven or electric mixers it was a treat to have cakes or fresh fried doughnuts in the logging camps.
I'll tell you something else---no matter how old I may get before I leave this world---when the coleman light goes out at the deer camp and it seems that that tiny red glow from the mantle will go on forever----for some reason I swear I am 6 years old at my dads bush camp again.

Go figure.
 
Three different sized pans and a Dutch oven ... all more than 50 years old.

Great for a lot of things, including Cajun blackened dishes & cornbread.

None have ever seen soap ....
 
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Same here...today I clean them by placing them in the oven on "Self-Cleaning"mode and let her rip... Season them after and they look just like new.
 
There is nothing quite like fresh backstrap medallions fried in olive oil in a cast iron frying pan, teflon just doesn't seer the meat as well. I also find that cast iron fry pans are way better for cooking a fish shore lunch. I better stop I'm making myself hungry!:D
 
Seasoned mine with lard and just wash them with sand. I keep them at the lake as they are too heavy for anything else.

Everything I cook in them tastes like bacon, which ain't a bad thing.
 
I have a couple I take on truck trips, but if I catch any of my buddies using soap on them they might as well go home.
 
here are few pics of my 'old girl' doin her duty

cornbread099.jpg


cornbread047.jpg


cornbread048.jpg
 
5 pans a dutch oven and a griddle, use them at home but I don't think there are any at the camp anymore.

Never clean them with soap, put water into the pan and boil, scrape the bottom of the pan to get the crap off, dump out the water and wipe out the remainder with paper towl. This is how grandma did it and nobody ever got sick. If you need to season it more then put in some shortening, wipe it all over and put it in the oven to bake.
If you can see the grey of the cast iron it is not seasoned.
It should almost act like a non-stick if seasoned right and hot enough.

Use em, if anyone out there around Ottawa is getting rid of any for any reason I would gladly take them off your hands to stock up the camp again.
 
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