Who Still uses cast iron while traveling?
- Thread starter newimage
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They do great at home.
Not sure how they would do in a campfire ?
I would think maybe they wouldn't recommend it because of the vast differences in temperature that a campfire can be/get to, but I am just speculating here. I am also sure that it has/can be done as long as you pay close attention to your fire & your food. Others who are more edumicated on the subject will maybe chime in on this question ?
Edit: just used the 17" skillet to cook up 18 Italian sausages all at the same time. Came out awesome. We kept some out and vacuum sealed the rest .
Not sure how they would do in a campfire ?
I would think maybe they wouldn't recommend it because of the vast differences in temperature that a campfire can be/get to, but I am just speculating here. I am also sure that it has/can be done as long as you pay close attention to your fire & your food. Others who are more edumicated on the subject will maybe chime in on this question ?
Edit: just used the 17" skillet to cook up 18 Italian sausages all at the same time. Came out awesome. We kept some out and vacuum sealed the rest .
Last edited:
Fishenough
Creeper
Experience combined with a little hope, and anticipation, that we get the flame just right results in meals near perfect every time. Almost. We won't talk about the burn't sin buns of 2020; I was practised with briquettes but brought hardwood charcoal that trip.
Cheese biscuits in the Dutch oven last month were perfect.
We need more recipes on this forum. Other picture is a simple recipe I have made since Uni days; mini croissants filled with apple pie filling fried crispy in butter
Inyo_man
Don't piss down my back and tell me it's raining.
Very interesting...
I've never heard of a quality cast iron skillet/pan warping in the fire.
After over 30 years of cooking over campfires, I've never had a skillet, flat plate, or dutch oven warp.
Cheers
I mainly cook with cast iron. Breakfasts require a skillet and bacon, then cook the tater tots in the bacon grease, then crack some eggs in the skillet to finish up. Amazing bacon with crispy tots and perfect sunny side up eggs. That keeps me full till dinner. Almost. Otherwise the legless Dutch oven is used frequently for baking bread, cooking chili, etc. Love my cast iron!
ABBB
Well-known member
We cook exclusively in cast iron pans and on a cast iron griddle when camping. We pull a small trailer and have a two burner propane stove so the weight isn’t an issue. Ours are babied so they clean up easily too. No one in our household is iron deficient, that’s for sure!
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Mike McMullen
Member
Cast iron is very inefficient as a heat conductor which is its beauty. It takes quite a lot of fuel to heat, once hot it will retain heat for quite a while. It does very well on open fires and has been used on them for many decades. All pans have their place, aluminum, stainless, carbon steel, copper, all these came after cast iron. I think many use cast iron is a sentimental tool camping as much a functional tool. I wonder how many use it at home.
I leave my cast iron at home, I don't like the added weight and extra care it takes. I cook on the road like I cook at home. I will make any of the mother sauces for meals without thinking twice. My cooking pots are stainless with thick aluminum bottoms. I like the way they nest and cook, clean over all. YMMV
I leave my cast iron at home, I don't like the added weight and extra care it takes. I cook on the road like I cook at home. I will make any of the mother sauces for meals without thinking twice. My cooking pots are stainless with thick aluminum bottoms. I like the way they nest and cook, clean over all. YMMV
Sorry, I meant non-cast iron pans. As in, that's why I still lug my CI skillet around!
