we made a huge post about choosing a dutch oven that will fit your needs<\/a>. There’s more dutch oven options out there than you might think! <\/p>\n\n\n\nDutch oven care is not unlike its fry pan counterparts listed above, with the only exception that you are more likely to use the pan for soups and sauces as well as baking. <\/p>\n\n\n\n
Cast iron is excellent for baking, as it heats evenly and can withstand direct fire and contact with coals.<\/strong> However, this heating process is hard on the metal and the seasoning, and so deserves extra care. <\/p>\n\n\n\nAfter using a cast iron dutch oven,<\/p>\n\n\n\n
Carefully brush off any soot and ash on the outside of the pot, being sure not to burn yourself. <\/li> Starting with the inside of the pot, wipe high-heat oil onto the surface, <\/li> End with a wipe down of the outside as well. <\/li> Be sure to use a disposable rag or something reserved for just the outside of the pot, as it will become very sooty and oily. <\/li><\/ol>\n\n\n\nIf using the dutch oven for soups and liquids, keep the acid level low, as it may damage the seasoning and cause it to peel<\/strong>,\n which will result in the need to re-season. Once you are finished \ncooking, remove the liquids. Wipe out the pot and scrub out any stuck-on\n food before rinsing out the pot with a little warm water. Heat the pot \nuntil it is dry and then wipe down the inside and outside with oil. <\/p>\n\n\n\nCast Iron Cleaning in Bear Country, or Following Leave No Trace:<\/h2>\n\n\n\n Having a cast iron pan while camping is awesome, but the very nature of how it is cleaned can be a strong attractant to the local wildlife population. Imagine cooking some nice greasy bacon, wiping out the pan, and now having a couple of tasty paper towels, and a bacon grease flavored pan while in bear country!<\/p>\n\n\n\n
In bear country, it’s best to burn towels used to wipe out the pan in a campfire if you have one.<\/strong> If you aren’t having a fire, place towels and the pan in a hard-sided container and pack them out to dispose of later. This same rule applies if you clean the pan with sand. That sand can serve as an attractant and should be isolated and packed out or tossed into the fire.<\/p>\n\n\n\nHow to Season Cast Iron<\/h2>\n\n\n\n Should you ever pick up a vintage pan at a flea market, have a new pan gifted to you, or somehow manage to damage your seasoning, you will need to give it a new foundation to build a solid seasoning base. To do so, there are two seasoning methods. The first is quick and simple. For either, you will need a bottle of grapeseed or canola oil.<\/p>\n\n\n\n
The first method is perfect for the traveler<\/strong>, as it only requires a stovetop burner or a campfire.<\/p>\n\n\n\nHeat the pan<\/li> When hot, very carefully apply the oil to the cooking surface of the pan with a paper towel, being careful not to burn yourself! <\/li> Allow the oil to smoke off. <\/li> Repeat this procedure as many times as you want; there is no limit to how many you can do because each application is creating a seasoning base.<\/li><\/ul>\n\n\n\n <\/figure>\n\n\n\nThe second method takes longer and requires an oven,<\/strong> but is considered by many to be superior. <\/p>\n\n\n\nCoat the pan in oil<\/li> Then place it into an oven at 400F to bake on the oil. <\/li> Keep the pan in the oven for fifteen to twenty minutes. It may smoke, but this is normal. <\/li> Carefully, remove the pan<\/li> Wipe more oil to the cooking surface, just like the first method. <\/li> Place back in the oven for another fifteen to twenty minutes. <\/li> Repeat as much as you can, ending with a final wipe of oil before allowing the pan to cool slowly. <\/li><\/ul>\n\n\n\nAnother great way to finish the seasoning to add a bit of flavor is to cook bacon in the hot pan. Wipe out the pan with a paper towel afterward, but do not wash. <\/p>\n\n\n\n
What Does Seasoned Cast Iron Look Like?<\/h2>\n\n\n\n A seasoned cast iron pan has a glossy surface that looks almost like black glass. In contrast, a pan that isn’t seasoned or has a damaged seasoning is dull gray and may appear like it has chips or cracks on the surface. Those chips are actually places where the seasoning has flaked off due to improper care.<\/p>\n\n\n\n
Compared to antique pans, newer cast iron has a rougher surface; this shouldn’t be confused with an unseasoned pan. Seasoned pans are glossy<\/strong>.<\/p>\n\n\n\nMost modern manufacturing techniques have removed a final casting process that results in a smooth-as-silk surface that you find in pans made in the 1950s and earlier. If your cast iron pan is very rough and unseasoned, or the seasoning is so severely damaged you don’t care about maintaining it, you can sand it down to improve the finish before re-seasoning. This will enhance the surface and help keep things from sticking. <\/p>\n\n\n\n
What You Should Never Cook in Cast Iron<\/h2>\n\n\n\n You can cook anything you want in cast iron, but with some things, you may end up damaging the seasoning that results in a huge headache. One of the big things you should avoid is very acidic dishes, for they can dissolve the seasoning right off. I once stewed tomatoes and ended up with quite a few black bits floating around in my sauce as my seasoning became a tomato sauce ingredient. <\/p>\n\n\n\n
Another thing that you may want to consider is that the seasoning will flavor the following dish, so you do not want to cook a strong fish right before a pastry. <\/strong> <\/p>\n\n\n\nThis recently happened to us with bacon. The bacon tasted fishy because we had recently used the cast iron to cook salmon. Trust me, fishy bacon is not appetizing. \ud83d\ude41 <\/strong><\/p>\n\n\n\nI don’t drink coffee, but some people say that this actually can benefit the taste. A friend told me they would occasionally roast coffee immediately before I cook a Pineapple Upside Down cake. The coffee gives the cake a deep, robust, yet subtle flavor.\u00a0\u00a0<\/p>\n\n\n\n
It is also best to avoid boiling water in cast iron<\/strong>. This does take off food particles, but it also will loosen the seasoning and will require some maintenance as soon as you dry off the pot with a layer of oil. So, if possible, it is best to avoid making pasta in cast iron or only to do so occasionally.\u00a0<\/p>\n\n\n\nHow to Maintain Cast Iron Seasoning<\/h2>\n\n\n\n To keep cast iron easy to clean and cook on so that food doesn’t stick, you should maintain the seasoning after every use. Warm up the pan and wipe it down with a high-heat oil such as grapeseed or peanut. <\/strong>Olive oil will cause the pan to smoke more than other oils and may go rancid over time. <\/p>\n\n\n\nWhen you are off the road and at least once a year, spend an afternoon re-seasoning your pan by following the methods listed above, especially the oven method. This will keep the seasoning going even when your cleaning and re-seasoning methods aren’t ideal like that one time it was raining, and you just tossed the dirty pan on the floor of the back seat. <\/p>\n\n\n\n
Where to Find Quality Cast Iron<\/h2>\n\n\n\n There are several manufactures making new cast iron, but new is not always better and not all brands are the same. US-based manufactures tend to have a better product with less air in the metal. <\/strong>This makes a more rugged pan that is less likely to break due to drops, being banged around in a car, or occasionally splashes of cold water while hot. Also, less air in the metal will result in even heating; air pockets will lead to hot spots that burn off the seasoning and cause food to stick.<\/p>\n\n\n\nThere are numerous small, cottage industry cast iron manufacturers<\/strong> popping up that utilize a process similar to historic pans. <\/strong>These pans might be expensive, but they will have a smooth finish that will last for decades with care and seasoning. That slippery base will help keep food from sticking and is worth the cost.\u00a0<\/p>\n\n\n\nIf you can’t afford a new pan, check out flea markets and antique shops. <\/strong>Look for pans without any cracks or visible flaws. The cooking surface should be smooth to the touch and may or may not be glossy, depending on how the seasoning has held up. Be sure to check the bottom as well as any cracks on the heating surface are a terrible sign and should be avoided.<\/p>\n\n\n\nWhile many modern cast iron pans come pre-seasoned, it is always advisable to process a new pan,<\/strong> even an antique one, like it isn’t seasoned<\/strong>. That way, you will add your own flavor and ensure the seasoning is well baked on.<\/p>\n\n\n\nWe just experienced this. We got a brand new Lodge cast iron dutch oven, and our first meal stuck on really well, and it has improved a lot since I seasoned it myself.<\/p>\n\n\n\n
Here’s a picture of our first meal in the dutch oven with the manufacturer seasoning: NOT GOOD<\/p>\n\n\n\n\t\t\t
\n\t\t\t
<\/picture>The first use of the cast iron dutch oven was a mess. It’s important to season the pan yourself<\/figcaption><\/figure><\/div>\n\t\t\n\n\n <\/p>\n\n\n\n
Is Enameled Cast Iron the Same as Regular Cast Iron?<\/h2>\n\n\n\n While enameled cast iron has a cast iron pan as its base, it is an entirely different pot. It will heat evenly like any cast iron pan, but unlike traditional cast iron, you don’t need to worry about seasoning it.<\/strong> In fact, you can put enameled cast iron in the dishwasher!<\/p>\n\n\n\nEnameled cast iron is not porous and will not pick up the flavors of oils, dishes, and cleaners. Instead of worrying about maintaining the seasoning, you need to make sure you take care of the enamel. Any nicks in the enamel will cause rusting as well as food sticking. For this reason, enameled cast iron isn’t as rough and tumble as its “naked” relative. Keep it from bumping and banging or anything hitting it<\/strong>, and your enameled cast iron will outlast you!<\/p>\n\n\n\nOne downside to enameled cast iron<\/strong> is that it doesn’t withstand high temperatures. Cooking over a gas camping stove should be fine, but cooking with enameled cast iron over a fire is not recommended.<\/strong><\/p>\n\n\n\nHow to Store Cast Iron Long Term<\/h2>\n\n\n\n If stored for a long time, it may rust. And if you use the wrong oil, you may cause the seasoning on the pan to go rancid. <\/p>\n\n\n\n
Before storing cast iron, wash it thoroughly with warm water without any soap. Then heat the pan to expel any moisture before coating it fully with a non-animal based oil such as canola or grapeseed oil. When the pan is cool and ready to be stored, wrap it in a paper bag or newspaper. <\/strong>Never store cast iron in a plastic bag as that will hold moisture and cause the pans to rust. <\/p>\n","protected":false},"excerpt":{"rendered":"Cast iron is a rugged pan perfect for car camping as well as in posh homes. It will last for generations; if you know how to take care of it.<\/p>\n","protected":false},"author":1,"featured_media":2119,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","footnotes":""},"categories":[24],"tags":[],"taxonomy_info":{"category":[{"value":24,"label":"Camping"}]},"featured_image_src_large":["https:\/\/decideoutside.com\/wp-content\/uploads\/2019\/10\/Cast-Iron-cleaning-1024x576.jpg",640,360,true],"author_info":{"display_name":"Peter","author_link":"https:\/\/decideoutside.com\/author\/outsidedecider\/"},"comment_info":0,"category_info":[{"term_id":24,"name":"Camping","slug":"camping","term_group":0,"term_taxonomy_id":24,"taxonomy":"category","description":"","parent":0,"count":132,"filter":"raw","term_order":"0","cat_ID":24,"category_count":132,"category_description":"","cat_name":"Camping","category_nicename":"camping","category_parent":0}],"tag_info":false,"acf":[],"_links":{"self":[{"href":"https:\/\/decideoutside.com\/wp-json\/wp\/v2\/posts\/2000"}],"collection":[{"href":"https:\/\/decideoutside.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/decideoutside.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/decideoutside.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/decideoutside.com\/wp-json\/wp\/v2\/comments?post=2000"}],"version-history":[{"count":4,"href":"https:\/\/decideoutside.com\/wp-json\/wp\/v2\/posts\/2000\/revisions"}],"predecessor-version":[{"id":7198,"href":"https:\/\/decideoutside.com\/wp-json\/wp\/v2\/posts\/2000\/revisions\/7198"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/decideoutside.com\/wp-json\/wp\/v2\/media\/2119"}],"wp:attachment":[{"href":"https:\/\/decideoutside.com\/wp-json\/wp\/v2\/media?parent=2000"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/decideoutside.com\/wp-json\/wp\/v2\/categories?post=2000"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/decideoutside.com\/wp-json\/wp\/v2\/tags?post=2000"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}