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Old 04-28-2008, 08:29 PM   #1
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Care Of Cast Iron Cook Wear For Camping

We just bought a set of Martha Steward cast Iron skillets for camping. The instructions say to wash skillets with hot water only then dry completely, then coat the sureface with a thin layer of vegetable oil or oil based cooking spray. Is there anyone that could add to this or have any other suggestion? Not too long ago another member had posted something about this topic, but I can not find the thread. Thanks in advance.
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Old 04-28-2008, 09:05 PM   #2
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You care for camping cast iron the same way you do the stuff you use at home. It must be "seasoned." As Martha said, scrub the stuff clean as it was coated with a wax for shipping. Dry it. Then coat it with oil, I use a small paint brush and paint canola oil on pretty thick. Then I take it out to the BBQ grill and bake it, with the top down, at about 500 degrees. You could use the oven in the house but the process tends to set off the smoke detector and stinks a bit. Turn off the heat and let it cool. All done.

This process protects the metal from rust and makes the iron easier to clean. It also makes the food less sticky and taste better. You can't "over-season" your iron. The older your iron, and the more it's seasoned the better. I try to find mine at yard sales.
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Old 04-28-2008, 09:11 PM   #3
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Thanks Radio. Wade
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Old 04-28-2008, 10:12 PM   #4
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http://papadutch.home.comcast.net/~p...-oven-care.htm

rockwood06, this link is mostly for Dutch ovens, but the info will work for any cast iron utensils. I'm getting into Dutch oven and campfire cooking this year and I've studied up a lot on it. However, with me, study and practical application are quite often very different.
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Old 04-28-2008, 10:40 PM   #5
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Look to the Jollymon.....................

cast iron is his deal

NO SOAP!!! HOT WATER ONLY!!

I love my cast iron. I have some stuff from the early 1900's that I use in the house. I have a full set of anadiezed (sp) aluminum (Magnalight) and I don't use it anywhere near as much as my cast iron.

Cast Iron is the ORIGINAL non-stick cookwear.

I use high grade olive oil (extra virgin) for seasoning. A good canola oil works as well.

It just don't get no better than cast..............
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Old 04-28-2008, 10:58 PM   #6
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I'm at work typing on my phone...so I'll add some tips when I get a chance tomorrow.

Jolly loves dat cast iron!
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Old 04-29-2008, 05:19 AM   #7
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Thanks for the info. I don't know how good the quality is as far as Martha Steward brand, her skillets are made in China. I remember back in the day when I watched my Mother make pineapple upside down cake in her cast Iron skillet, from the looks of it, it was large and heavy and I bet it was made in the U.S.A.
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Old 04-29-2008, 09:02 AM   #8
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If your iron gets really really nasty, you can use ordinary dish soap to clean it up. But you'll likely need to re-season it again. About every 6 months the wife will run one of our many iron skillets through the dish washer and I will re-season the thing. Good (actually better) as new!

Lodge Logic is a good brand and you can get it at WalMart. If you can find it "Atlanta" is good also (a.k.a Atlanta Stove Works)
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Old 04-29-2008, 10:39 AM   #9
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If your new D.O. is not pre-seasoned...it's very important to wash the oven with hot water to rinse away the preservative on it. Don't skip this step!

My favorite D.O.'s are Lodge brand. I always follow their instructions for seasoning...which are below. These instructions are for new non-seasoned cast iron. I sometimes will reapply THIN layer of oil...and do it a second time.
I think the best advice I could give would be this...don't use too much shortening or oil. A LITTLE GOES A LONG WAY! Too much oil cause uneven patina surfaces, looks bad, and creates sticky spots. *I always try to use a good olive oil.

Use & Care of your Natural Finish Cast Iron Cookware

Your new cookware will last a lifetime with proper care and seasoning. Seasoning is the process of allowing oil to be absorbed into the iron, which creates a natural non-stick, rustproof finish. It is actually a very simple process. Here's how to do it:

1. Wash new cookware with hot, soapy water and a stiff brush.

2. Rinse and dry completely.

3. Apply a thin coat of melted vegetable shortening (i.e. Crisco) to the entire surface (including lid if applicable), both inside and out.

4. Line the lower oven rack with aluminum foil (To catch any drippings), and preheat oven to 350° F.

5. Place cookware upside down on the upper oven rack, and bake for one hour.

6. Turn oven off and let cookware cool before removing from oven.

7. Store in a cool, dry place. If you have a lid for your utensil, place a folded paper towel between the lid and the utensil to allow air to circulate.

8. NEVER wash in dishwasher.

9. If your utensil develops a metallic smell or taste or shows signs of rust, never fear. Wash with soap and hot water, scour off rust, and reseason.

After use: Clean using a stiff brush and hot water only (do not wash in dishwasher). Towel dry immediately and apply a light coating of vegetable oil to cookware while still warm.
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Old 04-29-2008, 10:57 AM   #10
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The Martha Steward box states that it is pre-seasoned.
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