Comments on: TBT Gear: Cast iron cookware

By: Paul Mags

Paul Mags — Sun, 05 Jun 2016 16:00:48 +0000

http://adventureblog.nationalgeographic.com/2015/11/23/9-tips-to-cook-a-better-backcountry-thanksgiving-feast/ 🙂

By: Beth Miller

Beth Miller — Sun, 05 Jun 2016 13:58:01 +0000

Mags, you have mentioned going car camping more than ever. Pick up a camp Dutch oven with legs and the lip on the lid. That and a small bit of charcoal (or wood coals) work wonders for bread, Mac n cheese, lasagna and just about anything you make at home. We have an old pillowcase we use to transport it (them) and eat like royalty.

By: Bill

Bill — Sat, 27 Feb 2016 01:32:16 +0000

For more on dutch oven cooking, google Cee Dub. C. W. Welch is the one who got me started on dutch oven cooking outdoors. One of the interesting things that you can do with a traditional cast iron dutch and charcoal briquettes is to cook from the bottom and brown from the top.

By: Bill

Bill — Sat, 27 Feb 2016 01:25:28 +0000

Keep an eye out for cast iron at thrift stores and yard sales. I’ve been able to pick up some pieces for a buck or two. I’ve been using a cast iron dutch oven for chili and stews for years, but acidic foods are rough on the seasoning. I have a gas grill that I don’t use very much, but it is the perfect way to season cast iron. With the lid down, it’s easy to maintain a 350 F temperature and the smoke doesn’t get in the house. Just lately, I’ve started using enameled cast iron dutch ovens for soups and stews and have been very pleased. The other night was Chukar and dumplings, very tender and tasty.