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

I like to use cast Iron for all my cooking (even at home on the gas burner or BBQ), not a big fan of those teflon frying pans. They require more energy then cast Iron to cook with and I herd that they were linked to health issues.
 
I use my cast every weekend to cook my weekend breakfast, Baccon and eggs.

Wife won't use them. I have a smaller 8"ish and a larger 12"ish frying pan, I'm still looking for a good dutch oven to replace one that disapeared, and I have a griddle that I have yet to use. I stop by yard sales looking for good cast iron pans, wives seem to sell them cheap :D
 
sealhunter said:
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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great thread,....

We use our cast cookware everyday at home too. Mrs Ruffbird & I have a fantastic agreement,...."she cooks it & I eat it,....all. :stirthepot2:

8" (2 qt.) & 10-1/2" (5 qt.) dutch ovens,....& same size dia. "Wagner" fry pans.
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which the lids interchange either way....
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chicken stew & country biscuits with garlic butter drizzled on after cooked.:dancingbanana:
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These "Lodge" dutch ovens were bought in Michigan (no export pemits needed) :rolleyes: while we were on vacation last year for $27.95 & 34.95 for the larger size. ya can't beat that!
they do come pre-seasoned, but I put them through it again before using them. I washed them with hot water (NO soap) & smeard them inside & the rim with canola oil & placed them upside down on a large cookie sheet to catch any excess & baked them in a 350 degree oven for 1 hr.

they cook great, food seems to taste better & cleanup is as simple as scrubing the pot with a brissle brush. let me tell you, we love this stuff.:)

we even use it on the BBQ when it gets hot in summer to make meals other than steak, chops & hambugers.

The trick to using this stuff is, don't wash it with soap & after cleaning it use a light coat of cooking oil on the inside, keep it in a dry place & it will last more than one lifetime.

Keep enjoying the cast iron cooking,....lots of folks don't know what they are missing..... :wave:
 
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I bought a large dutch oven about 3 or 4 years ago and certainly like it for black powder rondyvous. Photos are of a roast that I cooked so we could have the neighbors over for supper. The neighbors baked an apple pie in the second oven that you see. It goes without saying that we take a cast frying pan and a large covered iron pot for general cooking and frying.

cheers mooncoon

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Mooncoon,...yer makin me hungry!:runaway:

If any of you folks would like the recipe for the Stew & biscuits here it is:

Chicken Stew

1/4 cup margarine or butter
1/3 cup flour
Dash pepper
1 cup chicken bouillon
3/4 cup milk
2 cups cubed cooked chicken
1 cup frozen sweet peas
1 cup fresh baby carrots sliced
1 large boiled potato cut into cubes

Directions:
Melt margarine in 10-inch cast iron dutch oven. Stir in flour and pepper; cook 1 minute, stirring constantly, until smooth and bubbly.

Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly. Add chicken, peas, carrots, and potato; cook until hot and bubbly.
cook this for about 20-25 minutes.

In the meantime make the biscuit dough:

2 cups all purpose flour
4-1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter
approximately 1 cup milk
Directions:
mix and sift dry ingredients, cut in butter. Add liquid slowly, to make a soft dough, it should be soft but not sticky. Roll the dough out and cut into biscuits.

remove stew from oven after initial cooking time (20-25 min) & place the biscuit dough on top of the stew.
Pop the pot back into the oven UNCOVERED for an additional 20-30 minutes (until golden brown) at 350 degrees . you can brush on some garlic-butter or just butter if you like, for added flavor.

Enjoy.....:wave:

Ruffbird.
 
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.

I know how you feel. There are things, smells, remembrances that can bring back a fifty year old memory. If I stick my nose in a fired shotgun shell, I can go right back to being my Dad's "retriever" for bush partridge and prairie chickens. Especially the old Imperial Special Long Range. That's all he ever used in his old Tobin. I still have that shotgun.:)
 
I have a nice round grill pan I got from some random small town in BC and Im trying to season it now. Why cant you use olive oil? Im useing sun flower oil.....
 
"Not anymore I only use teflon pans for camping now."

Camp cook; With a name like that, I shouldn't dare to disagree with you when it comes to outdoor cooking. However, a few years back, I did watch a documentary where the Teflon producer (DuPont?) spokesman agreed that if overheated, Teflon can kill canaries and parrots in the room! :eek: Literely....

I am using my lightweight hiking set for everything. I would like to have a cast Iron set someday, where no walking is involved.
 
kjohn said:
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.

I know how you feel. There are things, smells, remembrances that can bring back a fifty year old memory. If I stick my nose in a fired shotgun shell, I can go right back to being my Dad's "retriever" for bush partridge and prairie chickens. Especially the old Imperial Special Long Range. That's all he ever used in his old Tobin. I still have that shotgun.:)
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Mr. K., I see this is a very old thread, but time knows no limits on such things.
One of the smells I'll never forget was the smell of the old kerosene lamp, the kind with the wick, that when you wanted them out, you simply blew them out. After blowing them out, they gave off a very odorous aroma (smoe would say stink.)
Of course, you young guys who grew up on modern Coleman gasoline lamps with mantels wouldn't know anything about those old kerosene lamps!
 
dead meat said:
All i know is that SWMBO gets real cranky if you head over to the new flat top stove with a cast iron frying pan.
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I use my cst pans on a ceramic stove with no issues. My wife is just happy not having to cook.

I have several cast frying and for the house and camper, a few more for the horse packing. I keep my eyes open at yard sales etc, and pick them up cheap.

I also bought a kit from Costco about 20 years ago. It was in a wooden box and had a gridle, a dutch oven with a concave lid and legs, and a couple frying pans. Works great.

I seldom have anything stick and usually can cleanup with a hot rinse and wipe with a towel. Be sure to eat the pan before adding cooking oil, then be sure the oil is hot before adding the food. Reduces the sticking a lot.

Cast iron is all I use for frying. No teflon. I'd rather crap in my hands and rub it in my hair than use a teflon pan, or those thin aluminum ones.
 
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