My recent rejoining of the BSA as a Cub Scout leader has reignited my love of dutch oven cooking like never before. I had a taste of dutch oven cobbler at training over the weekend and it was like tasting memories of my childhood. For anyone looking to venture into dutch oven cooking, or wanting to delve back in, the first and most important lesson is always how to take care of your dutch oven and cast iron in general. I found a great link on Pinterest to a Cast Iron 101 post. Check it out. Seriously. It will save you some headaches and it never hurts to refresh your memory. After proper seasoning, one of the most important pieces is how to clean cast iron. Here’s the quick and dirty (heh) on that task:
What do I do after I cook something in it?
- Rinse the skillet with water while it’s still warm. DO NOT use soap.
- If there are any food bits, repeat step #1 above, using coarse salt to scour the bits away. This also helps to remove any flavors or odors that may be left from your delicious dinner you just cooked in the pan.
- Dry the skillet using paper towels. Cast irons pans WILL stain towels. I learned this the hard way and ruined a flour sack towel my grandmother had given me years ago. Boo.
- Rub a few drops of vegetable oil on the inside of the skillet with a paper towel to restore its sheen.
- Store in a dry spot.
So, where to go from here? Cooking in it, of course! And, more importantly, eating food out of it. I will be posting some experiments over the coming weeks while we prepare for our fall Pack campout.