dlbrunner
Adventurer
I did this in the Dutch oven was AWESOME!
http://www.expeditionportal.com/forum/showthread.php?t=37968
http://www.expeditionportal.com/forum/showthread.php?t=37968
Question: Cooking with cast iron
- Thread starter RTO_Tracker9
- Start date
James86004
Expedition Leader
Ditto. They work great.
paulj
Expedition Leader
Biscuits (or scones) are a good starting point. While camping I often use a mix, which just requires adding water. They can be rolled and cut, but I usually just pour the dough in the oven, and score it, giving scone like wedges.
Biscuits have a enough fat, so they don't stick much (nice in a new oven which is still developing the seasoning). They need top heat, so they are good vehicle for learning about this. Give yourself enough time. Biscuits that only take 10 minutes at home, might require 20 in the field (add to that the time require to start the coals).
Cornbread is also easy.
Biscuits have a enough fat, so they don't stick much (nice in a new oven which is still developing the seasoning). They need top heat, so they are good vehicle for learning about this. Give yourself enough time. Biscuits that only take 10 minutes at home, might require 20 in the field (add to that the time require to start the coals).
Cornbread is also easy.
O hey if you're from the PNW no need for foil or paper just sprinkle pixy dust in the oven like I do!:costumed-smiley-007:sombrero::coffeedrink:
Joanne
Adventurer
Joanne - is that an aebleskiver pan down in the front, right hand side?
Yes! That's exactly what it is. Good eye on that!
Joanne
paulj
Expedition Leader
I thought it was a takoyaki pan (Japanese octopus balls)
http://en.wikipedia.org/wiki/Takoyaki
:chowtime:
A place to look for Lodge cast iron is Marshals and it's related stores. A few years ago they had lots of 12" pans for $10.
Also when I clean them I fill the pan with water, put on the stove and heat it up. Then I pour the water out and scrub with a paper towel. After I scrub out all the mess, I put it back on the heat for a few minutes to dry it and then I use a fresh paper towel and rub some oil around the inside of the pan to re-season it.
When I'm on the beach, I just use sand to scrub the pan.
Chad
Also when I clean them I fill the pan with water, put on the stove and heat it up. Then I pour the water out and scrub with a paper towel. After I scrub out all the mess, I put it back on the heat for a few minutes to dry it and then I use a fresh paper towel and rub some oil around the inside of the pan to re-season it.
When I'm on the beach, I just use sand to scrub the pan.
Chad
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Corey
OverCamping Specialist
OK, I just got back from Fred Meyers with two new Lodge products to use both at home and camping.
5 qt 10" Dutch Oven.
Yes, it is called a Dutch Oven on the box, not a camp oven.
I paid $34.99 for it, it was marked down.
Amazon is still cheaper ($28.97) though by a few bucks.
Lodge Logic Dutch Oven with Loop Handles
They have a 7 qt one there too at Freddies, but I felt the 5 qt would be better.
Next up I bought a Lodge 10.25" skillet at Fred Meyers for $13.99, a little less ($14.97) than from Amazon.
Lodge Logic Skillet
Both items are pre-seasoned too, just like the 20" grill/griddle I picked up for the Camp Chef stove a month back.
I am so tired of buying non stick skillets for home to cook fried eggs and omelets in to only have them stick after the pan is a few months old.
I may go back later and pick up an 8" skillet to put in my camping gear to use with the Camp Chef stove.
When not using the grill/griddle thing, the skillet would be good for fried eggs or omelets.
I will have to pick up the ingredients this week to try that peach cobbler at home in the new 10" oven.
I will still use some of my Paul Revere stainless cookware at home for some food, but the new skillet will be for eggs and French toast only, and the Dutch oven will be used for casseroles and other stuff that I normally use a big Paul Revere one for.
I cook on weekends those pasta dishes you just add the noddles, powered mix, water and milk too, and cook for around 12 minutes.
Makes a good meal for Saturday night with enough left over (cook two boxes) for Sunday night and some for lunch at work Monday.
5 qt 10" Dutch Oven.
Yes, it is called a Dutch Oven on the box, not a camp oven.
I paid $34.99 for it, it was marked down.
Amazon is still cheaper ($28.97) though by a few bucks.
Lodge Logic Dutch Oven with Loop Handles
They have a 7 qt one there too at Freddies, but I felt the 5 qt would be better.
Next up I bought a Lodge 10.25" skillet at Fred Meyers for $13.99, a little less ($14.97) than from Amazon.
Lodge Logic Skillet
Both items are pre-seasoned too, just like the 20" grill/griddle I picked up for the Camp Chef stove a month back.
I am so tired of buying non stick skillets for home to cook fried eggs and omelets in to only have them stick after the pan is a few months old.
I may go back later and pick up an 8" skillet to put in my camping gear to use with the Camp Chef stove.
When not using the grill/griddle thing, the skillet would be good for fried eggs or omelets.
I will have to pick up the ingredients this week to try that peach cobbler at home in the new 10" oven.
I will still use some of my Paul Revere stainless cookware at home for some food, but the new skillet will be for eggs and French toast only, and the Dutch oven will be used for casseroles and other stuff that I normally use a big Paul Revere one for.
I cook on weekends those pasta dishes you just add the noddles, powered mix, water and milk too, and cook for around 12 minutes.
Makes a good meal for Saturday night with enough left over (cook two boxes) for Sunday night and some for lunch at work Monday.
paulj
Expedition Leader
The nostick qualities of the preseasoned Lodge pans is not perfect. Preseasoning is a start, not a substitute for years of use. Especially with the 10", I suggest a couple of months of bacon, biscuits, and cornbread, before trying eggs (especially scrambled).
I still buy and use nonstick pans. I reserve the newest ones for things like eggs where the nonstick quality is most important. I also try to get the thickest aluminum possible. Restaurant quality pans work well (e.g. from the restaurant aisle as Sams Club, or the restaurant supply store on North Aurora). I've also found some good deals at TJMax. My best nonstick is a German Berndes cast aluminum with steel inserts in the base that let me use it on an induction burner.
Another good choice for eggs (and pancakes) is carbon steel. This takes a seasoning like cast iron. A french crepe pan is great for omelets and crepes. But even a Mexican comal (carbon steel griddle) will take a nice seasoning.
I still buy and use nonstick pans. I reserve the newest ones for things like eggs where the nonstick quality is most important. I also try to get the thickest aluminum possible. Restaurant quality pans work well (e.g. from the restaurant aisle as Sams Club, or the restaurant supply store on North Aurora). I've also found some good deals at TJMax. My best nonstick is a German Berndes cast aluminum with steel inserts in the base that let me use it on an induction burner.
Another good choice for eggs (and pancakes) is carbon steel. This takes a seasoning like cast iron. A french crepe pan is great for omelets and crepes. But even a Mexican comal (carbon steel griddle) will take a nice seasoning.
Corey
OverCamping Specialist
Thanks, just washed the units with a brush and hot water, then dried.
Then I used a paper towel and cooking spray oil and wiped down the insides real good.
Just ordered a few things from Amazon.
Lodge Camp 10-Inch Dutch Oven Tote Bag
Lodge Logic Pre-Seasoned Cast-Iron 8-Inch Skillet
The 10" skillet I bought earlier today is for home use only, and the 8" is better suited for my Camp Chef stove.
First chance to try out either the oven or the 10" skillet will be next weekend for breakfast and dinner.
Instead if doing eggs for a bit like you suggested, I might try the Kodiak pancake mix I bought awhile back to test out on the grill/griddle combo I tried on my Camp Chef stove.
Then I used a paper towel and cooking spray oil and wiped down the insides real good.
Just ordered a few things from Amazon.
Lodge Camp 10-Inch Dutch Oven Tote Bag
Lodge Logic Pre-Seasoned Cast-Iron 8-Inch Skillet
The 10" skillet I bought earlier today is for home use only, and the 8" is better suited for my Camp Chef stove.
First chance to try out either the oven or the 10" skillet will be next weekend for breakfast and dinner.
Instead if doing eggs for a bit like you suggested, I might try the Kodiak pancake mix I bought awhile back to test out on the grill/griddle combo I tried on my Camp Chef stove.
Ah...note that the Dutch Oven tote bag actually has a real Dutch Oven in it!:sombrero::wings:
Corey
OverCamping Specialist
It sure does, I noticed that when I was looking at it.
Some found the feet of the camp fire Dutch ovens were a little hard on the bag, so one guy cut out a circle of plywood to set on the bottom inside of the bag.
Should not be a problem with mine since it has a flat bottom.
Some found the feet of the camp fire Dutch ovens were a little hard on the bag, so one guy cut out a circle of plywood to set on the bottom inside of the bag.
Should not be a problem with mine since it has a flat bottom.