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Boy Scout Camp

March 21st, 2010 by ironcooker
Dutch oven 6 qt camp dutch oven

6 qt dutch oven

We all remember the camp stories and the special dutch oven that
had the  fleur-de-lis logo engraved on its cover.

12 inch fry pan

12 inch fry pan

And that special pan your friend had with it on the bottom,  the one you
searched for for years.

Well we have just what every Scout mom and dad wants.  There is a little of
the scout master in all of us.

Posted in Campfire Cooking

12 Responses

  1. wjgrun

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  2. structured

    Excellent blog about Dutch oven, pots and pans, cast iron cookware | Wilderness Outdoors | Family Camping, Campfire & Dutch Oven Cooking Recipes. I read it twice.

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    Appreciate your help with my research project! Don’t worry, I will not be copying this posting but I found a few helpful ideas with my paper. It is interesting you were the 2nd result listed for my keyword phrase.

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    Dude.. I am not much into reading, but somehow I got to read lots of articles on your blog. Its amazing how interesting it is for me to visit you very often. –

  10. Lea

    Congratulations on your great new gift! Cast iron cwoaokre is considered pretty fabulous stuff because it cooks evenly and lasts forever. There are also some . Seasoning a cast iron pan (or skillet) isn’t hard just a little time consuming. It serves the dual purpose of creating a non-stick surface and also prevents it from rusting. Most cast iron pans are dark gray when new, and as they are seasoned, become darker even black. (Shown here is the .)To everything, there is a seasonHere are some tips on properly seasoning your cast iron cwoaokre:If your pan is new, wash it thoroughly for its last bath with soap (well, dish detergent) and water. Be sure it’s completely dry.We recommend using solid vegetable shortening to season your pan vegetable oil, unfortunately, can make it sticky, and lard and butter run the risk of turning rancid. Use a paper towel to thoroughly coat the with the shortening (excluding a non-iron handle). Place the greasy pan on a foil-lined baking tray, upside down (to allow any grease to run out) and put it in a 300 to 350 degree oven for about two hours. Next, turn off the oven and allow the pan to cool inside, with the oven door closed, overnight or for at least six hours.Cleaning and upkeepTo clean your seasoned pan, scrape it as clean as you can, then rinse it with hot water and use a soft sponge. Dishwashing detergent or a trip inside your dishwasher scouring sponges and other scrubbers will remove the seasoning coat, so take it easy. (Note that if your cast iron pans aren’t seasoned properly, they will leak dark liquid into food. )Other tips for cast iron pan care:Don’t use high cooking temperatures go with medium or medium-high settings.Don’t keep food in the pan after it is cookedStore your pans in a warm and dry placeDon’t put your lids on cast iron pans when they’re in the cupboard if you do, moisture may cause the pan to rust.Cast iron, especially when new, is best for cooking foods with a high fat content. Cook watery foods and those with a high acid content (tomatoes, for example) in other cwoaokre.If your pan is imparting a particularly metallic flavor, it’s time to re-season the pan.This answer was adapted from an article Mrs FF wrote for ChefMom.com in April 2002, which is no longer online.

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