GoCampingAmerica.com | Posted June 2nd,


    Cast Iron Cooking


    Happy Camper Blog



    When it
    comes to durability and versatility, there’s nothing quite like cast iron
    cookware. Prized for its amazing ability to retain heat, cast iron has been
    used in cooking for thousands of years. It’s also the original nonstick
    cookware. The more you use it, the better it gets, and with proper care, your
    cast iron frying pans and Dutch ovens can last a lifetime. Here are a few
    tips for using cast iron cookware along with a few recipes to


    ‘Tis the

    You’ve probably heard that cast
    iron needs to be “seasoned,” but what does that really mean? It involves
    coating the surface with a small amount of vegetable oil that gets baked into
    the pan’s surface when heated to create a nonstick

    Wash or Wipe

    Many cast iron aficionados avoid
    washing their cookware, opting instead to simply wipe it clean after each use
    to preserve the seasoning. However, it’s perfectly OK to use a mild soap to
    care for your cast iron. Just be sure to dry it immediately, then apply a
    small amount of vegetable oil to the surface to refresh the seasoning. If you
    have stubborn, stuck-on food, you can scrub it away with a paste made of
    water and coarse salt. And never put your cast iron cookware in the
    dishwasher when you use it at home.
    Now comes the fun part — cooking
    in cast iron! Here are a few recipes to try on your next camping trip:

    Skillet Sausage and

    Cast Iron
    ½ lb. cooked smoked
    turkey sausage
    3-4 tbsp. olive oil or canola
    1 3/4 lbs. red-skinned potatoes,
    unpeeled and cubed
    2 medium onions, cut into wedges
    or chopped
    1 green or red pepper, diced
    1 tsp. thyme
    1 ½ tsp. cumin
    ¼ tsp. each salt and
    Pour three tablespoons of oil
    into a 12” cast iron skillet and place it over the campfire or on the grill
    to heat up and coat the bottom of the pan. Add potatoes, onions and peppers
    and cook uncovered until potatoes are almost tender. Add sausage to potato
    mixture, adding the rest of the oil, if necessary, to prevent sticking. Cook,
    uncovered, for about 10 minutes or until potatoes and onions are tender and
    slightly brown, stirring often. Add seasonings and cook for one more

    Dutch Oven Chicken
    Enchilada Pie

    Dutch Oven

    1 lb. boneless, skinless chicken
    breasts, cut into 2” pieces
    ½ onion,
    1 tsp.
    ½ tsp. olive oil
    ¼ tsp. cayenne
    1 green pepper,
    1 15 oz. can yellow corn,
    1 15 oz. can black beans,
    1 package corn
    1 28 oz. can enchilada
    1 small package cornbread mix
    (plus egg and milk specified on the box)
    1 cup shredded Mexican
    Start heating your Dutch oven
    over coals. In a separate pan, cook the chicken, onions and peppers in olive
    oil and add the cumin and cayenne pepper. Add the corn and black beans to
    heat through. Put one cup of enchilada sauce and one cup of the chicken
    mixture in the bottom of the Dutch oven and cover with a layer of tortillas.
    Repeat these layers. Mix cornbread according to package instructions and pour
    it over the layers. Top it off with the cheese. Cook covered about 30 minutes
    at about 350 degrees* or until contents are solidified.

    Convenient Campground

    Cobblers are a sweet way to
    finish off a meal, and they’re so easy to make. To save time, mix the dry
    ingredients together before you leave home and store the mixture in a zip
    lock bag.
    1 ½ cups rolled
    ¾ cup brown
    ¾ cup white
    1 cup flour
    ½ tsp.
    ¾ cup butter,
    6 cups fruit (peeled and sliced
    peaches or apples or berries of your choice)
    Place the fruit in the bottom of
    a 10 or 12-inch Dutch oven. Add butter to the dry mixture and stir until
    crumbly. Spread the topping mixture over the fruit and bake for 35-45 minutes
    at 350 degrees* or until the topping has a “cookie-like”

    *To heat a 12” Dutch oven to 350 degrees using
    charcoal, place 8 briquettes underneath and 16 briquettes on top. For a 10”
    Dutch oven, use 6 briquettes underneath and 14 on