Cooking With Cast Iron While Camping: A Beginner's Guide

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Cast iron is a camping classic, because it handles uneven, high heat and the pan itself is hard to break.

What to bring

• A skillet and, if you like, a lidded Dutch oven
• Heat-proof gloves or thick pot holders
• A stiff brush and a cloth for cleaning
• A little cooking oil
• A flat, stable spot to cook

Cooking over a fire

1. Wait for coals. Flames are hard to control. A bed of glowing coals gives steadier heat than a roaring fire.
2. Use a grate or stable stand so the pan sits level.
3. Preheat gradually, not by dropping a cold pan on a fierce fire.
4. Keep the handle cool. It gets extremely hot, so always use gloves.

Using a camp stove

Cast iron works well on a camp stove, as long as the stove can hold the pan’s weight. Check the stove’s limits.

Cleaning at camp

• Scrape out food while the pan is warm, using a stiff brush or a scraper.
• Wash with a little hot water, and soap if you wish.
• Dry fully over the fire or stove, then rub in a few drops of oil.
• Don’t use cold water on a very hot pan.

Packing it

Wrap the cleaned, oiled pan in a cloth or paper towel, and keep it dry for the trip home.

Simple camp meals

Breakfast hash, sausages and eggs, fajitas and foil-pouch vegetables all work well.

Watch

Further reading

• Cook Smarts: cast iron camping: Three ways to cook: camp stove for control, charcoal briquettes for moderate heat and smoke, open fire for flavor but least predictable heat.
• Lodge: any heat source: Confirms cast iron handles grills, charcoal and gas outdoors with simple adjustments.