Camping With Omnivores: Part III - Cast Iron

Cast Iron - A Heavy Piece of Equipment

I grew up cooking over an open fire and it wasn't something I was ready to give up just because I quit eating meat. It doesn't have to be just for omnivores. Cooking with cast iron has a number of notable benefits, especially when cooking over an open fire in the great outdoors. Cast iron can take a little extra care, but it can be well worth it.It can be great too cook all sorts of things including soups, stews, vegetables, sandwiches, deserts, breads, and just about anything else.

If you're willing to make the investment or lucky enough to find some cheap or already have some, cast iron and camping cooking have a long tradition together.

Pie Irons

My first investment in cast iron for camping was in my own cast iron pie irons (I’ve also heard them called pudgie pies and sandwich makers). I grew up making pizza pockets and desserts in these during camping and cookouts. Purchasing a few of these can be pricey, but well worth the investment if taken care of. Mine were bought at a semi local surplus shop that specialized in military surplus. It has proven a good resource for camping and outdoors needs. Cheaper aluminum ones can be easily found, but don’t hold up like the cast irons ones do. They don’t hold up to the heat and use, and I have seen them melt with use. There are tons of recipes ideas that can be found online and in books, however my favorites include pizza pockets, deserts filled with pie filling, and peanuts butter banana (sometimes I even add a smokey bite with vegan coconut bacon). 

They can be found in square shapes or round shapes, with growing options shaped for burgers, brats, paninis, waffles, and more.

Dutch Ovens

Seasoning Dutch Oven with coconut oil

I recently purchased my own 1 quart Dutch oven, so I can finally cook over the fire with one. My family uses them all the time for roasts, casseroles, stew, chili, and other dishes. For myself I don’t need a regular-sized pan for my typically lone needs. After much searching, I finally found an inexpensive small cast iron Dutch oven, perfect for cooking for one or two. (I couldn’t believe how many of the small ones cost easily twice as much as the regular sized ones I was finding on the same sites.)  I may order a second just to expand my cooking options.

Even my brothers seemed curious about the smaller sized Dutch over and the potential it brings to my outdoor cooking. I’ve been in the process of seasoning it in the over, coating the inside with coconut oil and putting in 450 degree oven for 30 minutes at a time, then cooling and repeating.  This will be done 4-5 times over a few days.

Skillets & Other Pans

If you have them, don’t be afraid to use them. They can be handy for all sorts of yummy things.

Check out tips for seasoning and caring for cast iron online: at Lodge Cast Iron, How to Season, Clean and Care for Cast Iron Like a Pro, or Food Network.

Happy reminder, if using Dutch ovens, cast iron skillets, or pie irons use caution with handling. Fire is hot. I prefer to use grill or oven clothes to protect my hands, as well something like a hook or heavy metal utensil to pull form fire. Use caution always to make things safer and happier.