Old school a good idea?

[silenthunterstudios]

I would like to get a small cast iron skillet for camping. One of my fondest memories is when I was a kid out with my father camping, and I made my own breakfast. Best breakfast I ever had, just some scrambled eggs in the pan, and a piece of toast held over the camp fire with a pair of tongs. All done with a small cast iron skillet. I know where I can get some, several different online dealers, a few brick and mortar shops. What do you carry with you?

 

[Mentor]

My grandfather spent a good portion of his life working as a prospector in the bush of northern Quebec. When he passed away, I inherited his favourite cast iron skillet, which he packed with him the whole time (and in later years, used to cook fresh rainbow trout after a morning by the river). It weighs enough to make an ultralight camper cry, but it works great and has a real nostalgic charm. I only bring it along when I intend to cook over a camp fire, as it would take forever to heat up using my little MSR unit. An iron skillet is awesome for cooking around the house, too, as you can switch back and forth from the stovetop to the oven without worrying about your cookware.

All the best,

- Mike

 

[Bushman5]

for camp cooking i use nothing but cast iron. In the kitchen at home, nothing but cast iron. currently own 3 small fry pans, a bowl, a large wok, 3 large & deep fry pans, a stew pot, a soup pot, a biscuit pan, and a charcoal grill. Plan on purchasing a BIG dutch oven this year.

one of my little skillets is pefect for one person, and the wieght is'nt bad at al.

 

[j williams]

cast Iron is great. Nothing cooks better IMO.

A little too heavy for the pack, I use mine at home, and for car camping.

Just be sure you know how to maintain one. Most now are pre seasoned, but you need to reseason it after cooking/washing in it.

I rince mine out, then put it on the stove at a low temp untill all the water is dry, and then take a bit of lard of crisco on a paper towel, and wipe it down. GTG then.

 

[mtnfolk mike]

cast iron, is definitely the way to go.. we primarily use them for home and camp cooking... i think ecerything just taste's much better, when cooking out of cast iron skillet's and/or pots..

 

[TreeChopper]

I rince mine out, then put it on the stove at a low temp untill all the water is dry, and then take a bit of lard of crisco on a paper towel, and wipe it down. GTG then.

Can other oils be used to season the pan or are the lard-type ones the best for this? I don't have crisco or lard in the house because I never use them but have other oils. Thanks.

:thumbup: Cast iron in the kitchen. I inherited my grandmother's pans.

 

[smersh]

A little canola/corn oil will be fine. Paper towel + warm pan -- let it sit on a very low burner on the stove for a while, which will help set the seasoning and make sure there's no residual moisture.

Old cast iron is often better than the newer stuff, which is often overly heavy, with a coarse finish that doesn't season well. Antique malls and junk stores often have nice old ones, some of which are reasonably light weight (for cast iron, anyway).

 

[pitdog]

Lodge make some small ones !

 

[XMP]

They cook great, but there is a reason the old school guys had donkeys and horses.

 

[theedge13]

i like the lodge pre seasoned ones...i have a small one that i make cornbread in and it is superb

 

[Joezilla]

Cast iron = bliss!

Don't be afraid to buy that heavily soiled one at a flea market, with the proper steps found just about anywhere on the net, you can make her pretty again!

 

[koyote]

+1 on cast iron. I don't carry it with me everywhere- but there's a skillet or two in the van and we always have some camping unless I'm doing an ultralight walkabout solo.

 

[j williams]

Can other oils be used to season the pan or are the lard-type ones the best for this? I don't have crisco or lard in the house because I never use them but have other oils. Thanks.

:thumbup: Cast iron in the kitchen. I inherited my grandmother's pans.

You can use canola oils etc... I think Lard does the best job, but Crisco is what I use most of the time. :thumbup:

The grates on my smoker/BBQ are cast iron, and I do the same thing. Im actually having a buddy of mine cut me out a huge piece of cast iron that fits on my grill in place of the grates to use as a griddle so we can do outside breakfasts; pancakes etc...

 

[dawsonbob]

I have both a cast iron skillet and a cast iron dutch oven, both of which I would defend with my life. As others have pointed out, they're way too heavy for packing, but for car camping.. ahhh, just the ticket. Nothing better, IMHO.

I've been using cast iron for many, many years, and I've learned some things (read some, too).

About seasoning: seasoning is the single most important aspect of using a cast iron skillet. When you first get it, clean it really, really well before you do anything else. This should be the last time you ever use soap/detergent on your skillet. Once it's really clean, wipe the inside with Crisco or lard; yes, other oils will work, just not as well. Once it is coated, heat your oven to 350º F. Put the skillet in the oven, close the door, and let the skillet sit in there for an hour or so. Turn off the oven and let it cool WITHOUT OPENING THE DOOR OR REMOVING THE SKILLET! Once it has cooled down you can remove your well-seasoned skillet. Nothing should stick to the skillet if it is seasoned properly. You will have to re-season from time to time, but don't wash it with detergent first. How do I clean it then?

About cleaning: all you should need to do to clean a well seasoned skillet is rub it vigorously with salt (large, rough, margarita/kosher salt is best). The salt is abrasive enough to remove anything in the skillet without hurting the seasoning. If it doesn't, your skillet wasn't seasoned well enough. Once you have wiped it down with salt, wipe the salt out and then wipe the inside with cooking oil; now it's ready for the next time you use it.

Yeah, but what about disinfecting it with detergent? Well, what I've always read is that the salt should pretty much take care of that, but even if it doesn't, heating it for your next meal surely will kill any nasty critters that are still on there.

Enjoy cooking with your cast iron, just don't try to pack it in on your back.

 

[Echo4v]

Personally, I use bacon grease. I have a little can that I save my bacon grease in just for this purpose. It's what my grandma uses and it's what I use. Little bit of grease in the pan low heat (just enough to liquify) and a paper towel to rub it in.

David

 

[shecky]

You can keep your cast iron. I have enough equipment that needs babying, I don't need my cook wear to be needy, too!

 

[koyote]

You can keep your cast iron. I have enough equipment that needs babying, I don't need my cook wear to be needy, too!

hahahaha!! That's hilarious. No offense, but the most durable and easy to care for cooking stuff I have is cast iron. Get a good season on and you don't have to sweat anything, ever. no special coatings, no burning aluminum, no soft scrub brushies- don't even need soap!

 

[Bushman5]

I have some ld stuff i inherited from Mom, and some newer lodge stuff.

if you see a RUSTY old cast iron pan at a yard sale, BUY it! they clean up very easily with copper scrubbies and oven cleaner. Clean it again with dish soap and then boil water in it to remove any last trace of soap. Heat up and pour crisco in, allow it to soak into the iron for a bit. Then wipe off the excess, pan into the oven and bake er at 350 - 400 for several hours. Let cool IN the oven. Remove and grease. Its best if your first few meals are deep fried chicken, it really allows the iron to get that first layer of slick!

 

[udtjim]

Totally care free. Never let soap touch it.

 

[batosai117]

This is my little cooking friend:

It was a gift from a family member, but I believe I've seen them at local stores before