It's what I love...

Seasoning, Care, and Storage of Cast Iron Cookware

Got to a have some directions on care, storage, and seasoning of cast iron cookware - it's even more important than a collection of gourmet recipes.  Believe it or not...

Seasoning -

So - with only a brief warning that there will be smoke involved with the seasoning process so you may want to do it outdoors, let's begin.  You'll need 375 degree heat in a space big enough to contain the oven, a little vegtable oil, and some cloth or paper towels.  Put the oven in the oven (hope that didn't confuse ya, lol) and let it heat up a little bit - this allows the oil you are about to apply to absorp better.  Then simply wipe down the oven on all surfaces with a liberal amount of oil.  Just get it everywhere.  And bake it at 375 for an hour and a half.  That's it - not much magic to it, just a little preparation and smoke during the process.  This first layer will be brown colored and you can do it over and over again to get a thick black layer, but why bother? - the thick black layer will build and grow as you cook.  And since cooking much more fun and filling than baking an empty pan, that is the method I'd suggest.

What you get out of this is a protective "Patina" coating that is non stick, rust resistant, and (some say) flavor adding.  I'm not sure about the flavor part as my taster is set for varying shades of "good" vs "bad" and isn't sufficiently sensitive enough to detect any enhancement added to a cobbler baked in a patina covered oven vs. an aluminum oven.  (They both register as pretty darn good to me.)  But a properly seasoned oven has never rusted on me yet and works at least as well as my wife's teflon coated stuff as far as sticking goes.  The patina is actually oil and food particles that have carbonized on the iron.  They will not come off easily and make a great cooking surface.

And non-stick - just how nonstick is it? - you may ask.  I had the fortune to find out just a couple of days ago.  My wife made baked BBQ chicken in our deep 12" oven for my brother's family and ours.  She did some potatoes in another oven as a side dish too.  Mmm... 

After dinner we got so caught up in visiting and a movie that I neglected to clean the oven right away.  In fact, I forgot all about it and went to bed...  In the morning a crusted black mess awaited me in the bottom of the oven.

"Uh-oh," I thought, "That's it - this is gonna be a real mess, this stuff was baked into the bottom and now it's dried in place.  I'm gonna have to heat up some water and scrub like crazy to get this stuff out..."  It looked as solid as a brick...

Then I noticed a little crack along the edge.  I stuck a knife blade into it and the mass lifted up in one piece.  Below it I saw that beautiful black patina winking back and me.  Yep - just as good as any informercial's teflon coated fryware!  Except is doesn't wear down the more you use it, it builds up!  Besides, it's gotta be better for you than that teflon stuff when it gets into your food.  Remember those news stories of recent time, talking about carcinogens used in the manufacture of teflon?  Poor Dupont.  Besides, I've seen some teflon finishes flake of and make quite the mess in scrambled eggs...

Sure there was a lot of oil in that dish, but I'm still quite impressed with the way that stuff just popped right out!  The rest of the oven cleaned up as nicely as usual, no fuss at all.


Care -

Yep, the rumors you heard about not using soap on your dutch oven are true.  NO soap.  Lemme repeat - NO soap. 

Cast iron is porous and will collect soap and in turn add it to the food cooked inside, especially when the heat is on.  My taste buds are sufficient to detect that.    But don't despair - if you accidently wash with soap (or someone does it for you) just scrape out your oven and bake it hard for an hour at 500 degrees for an hour or so.  This will burn out any soap and the rest of your hard won patina.  You just hafta start over.

What if you aren't sure if you got enough soap in your oven to ruin it and don't want to waste your hard earned patina?  Just test it - cook in it.  Something you like and are familiar with.  You'll know...  Hope you get lucky - I have before!  The good news is that if there is a soapy taste, it will disipate in time - but it will never fully disappear...

Once again, NO soap!

Now, cleaning your oven.  Flush with hot water and scrub gently with a nylon brush, rough sponge, washcloth, etc.  Just nothing that would scrape out the patina - I use the teflon rule:  If my wife would yell at me for using it on her Teflon pans it doesn't go in my ovens.  After every bit of obvious food particles are removed, rinse out with hot water again.  You're done.  But if there are stubborn food particles, fill the oven part way with warm water and heat to near boiling. (good and hot)  That'll help loosen the particles.

After emptying the oven of all water and drying thoroughly, heat the oven again a little over your coals, flame, or stovetop.  Coat with a light layer of vegtable oil or shortening to further protect from moisture.  Use a light coat - if there is enough to puddle in the oven it can go rancid.  Then ya have to bake off your patina too and start over to get rid of the rancid flavor, but it takes quite a while and quite a bit of oil to do this, so don't let the thought scare ya into not using enough oil!


Storage -

Properly seasoned dutch ovens don't need a lot of care when stored, but that light coat of oil helps a lot in case the storage period comes in the form of months or years.  In which case I'd say you aren't eating well enough...  BUT some other things that will keep your oven free of rust, if such an event is unavoidable or unintentioned, are proper ventilation and storage bags. 

Ventilation will keep water, which may have been missed or condenses inside in some humid climates, from pooling and acting on the cast iron.  To properly ventilate a stored oven, all you need is a way to keep the lid cracked.  I use a rolled up paper towel wedged between the lid and rim in all of mine, seems to work fine.  I also put another paper towel in the bottom to absorp any water that may somehow magically get inside - a small amout would be absorbed by the towel and be unable to rest against the oven's bottom.  Then it can evaporate through the crack held open by it's rolled twin.

I also use storage bags.  You can buy nylon bags or pouches at almost any retailer that sells dutch ovens, shaped to custom fit your oven's size.  Cheap duffel bags could also work.  Storage bags are much more convenient than a cardboard box or such and will keep dust and critters from visiting the inside of you oven.  Some are even padded, which I'd suggest if you are accident prone enough to habitually drop your ovens a lot.  If you don't want the extra expense and are handy with needle and thread, it shouldn't be much bother to make your own out of an old pair of jeans or such.  Doesn't have to be fancy unless you want it to be!

Oh, Woe is me!!!

A few days ago - September 16th, 2005, to be exact - I went rabbit hunting.  There are so many around here that I finished with a limit of ten in less than an hour!  What a great hunt...

But that's not the problem - I determined that it has been a while since I made a rabbit pie and set out to do so.  I had the wife gather (while I cleaned the bunnies) some potatoes, carrots, celery, onions, garlic, dried rosemary, cayenne pepper, salt and black pepper.  Some apple vinegar, flour, shortening, with more salt for the crust.  And my huge 16" Lodge cast iron skillet and 12" Lodge deep dutch oven...  Well, still not the problem...

After getting things together, I cut four of the rabbits into peices and put them with two onion cut in quarters in about four or five cups of water in my dutch oven and brought it all to a boil, after which I reduced the heat to simmer for about an hour and a half.  Then I took them out and let them cool off enough to handle and stripped the meat from the bones.  I sprinkled the cayenne pepper, salt and black pepper over it all.  Then I put it back in the water (now a fine lookin' broth) and let it continue to simmer.  I added about four cups of potatoes cubed small, two cups of sliced carrots, and a cup of sliced celery.  I rubbed about a teaspoon of dried rosemary (to bring out the frangance) between my palms and dropped it in.  I also pressed a couple cloves of garlic into the mix and stirred it around a few times, then set off to make a crust while it simmered for the next half hour or so.  Still haven't come to my big problem...

The crust was made by cutting a cup of shortening into a bout three cups of flour with a teaspoon of salt added.  Then I sprinkled a tablespoon of the vinegar over it and then a tablespoon of water while mixing the stuff.  I added each tablespoon of liquic slowly and stopped when it started to look lie pie crust dough - about four of five tbls of the water.  Then I formed it into a ball and put it in the fridge.  Still no problem, right?  Right...

Back outside I checked the filling, which had reduced itself to about half and the liquid was starting to thicken up a little.  Mmmm, smelled so good.  I placed the lid on the side of my camp chef stove to stir the mixture about a bit and do some taste testing...  And I did it poorly - the lid slid off the shelf and clanged to the garage floor!  Need I remind everyone that heated cast iron and cold cement floor should never be introduced to each other under the influence of gravity?  I didn't think so...

But I got off lucky and only a chip was taken out of my beautiful lid - not enough to keep it from functioning correctly, but I'm sure glad it wasn't one of my irreplaceable antique ovens.  Lodge makes replacement lids, bless them, and I'm sure the wife will have a big heavy round brithday or Christmas preset for me in the near future.  Whether I deserve it or not! 

The pie though?  Well, I gathered myself together after my irresponsible and luckless taste testing session and cut the dough ball in half.  I floured up a board and rolled the first half out into a large circle whick would cover the bottom of my skillet with a little room left over.  And that's where I put it - little trick here too:  I put the skillet upside down and flipped the whole thing. (after looseneing from the board with a skillet)  Much easier than trying to lift if over in one piece.  Then I filled it to the tiptop with filling, trying to keep my tears over the broken lid out of it, 'nuff alt already.  And rolled out the second piece and flipped it on top.  I pressed the top and sides together with my fingers though a fork would have worked well too and then I cut a few slits in the top to let air escape. 

I cooked it all over about 18 briquets and another 20 on top, wanted some good heat to brown the cust - eveything else was already well cooked inside.  Took only twenty five more minutes or so.  Spooned it our with a ladle, scrapping the bottom to be sure to get the lower crust layer too!

It was so good I almost forgot about the lid...  "Almost" I said - I was too upset to remember to take pitures of the finished pie, but it sure went down good and looked great!  I would have been a good pic - much better than that which I did finally think to take...

This recipie works great with a big fat ol' roaster chicken substituted for rabbit too - just use one chicken instead of the four little cottontails I had to work with.  The finished pie is huge and will last me many days in leftovers.  Gonna have to freeze some of them...

Sourdough Chocolate Cake

Sourdough in cake?  Oh yeah - delicious!

In fact, I love it there.    Try it on for size...  Though I assume you already have a sourdough start to make the following recipe.  No?  Hmmm...  Everyone should have one or the means to start thier own.  Maybe that could be the subject of another article?

Try it out:

Sourdough Chocolate Cake

• 3/4 cup shortening
• 1 3/4 cup sugar
• 3 eggs
• 1 cup sourdough start
• 2 cups flour (You can add a little more if the finished batter looks too runny just before pouring into the Dutch Oven)
• 2/3 cup cocoa
• 3/4 teaspoon baking powder
• 1 1/2 teaspoons soda
• 1 teaspoon salt
• 1 cup water  (I live at 7000 ft - you might want to use a little less if you aren't nearly this high)
• 1 1/2 teaspoons vanilla

Mix together dry ingredients and set aside.  Cream shortening and sugar together and beat in eggs one by one.  Stir in the sourdough start.  Add water and vanilla.  And add the dry ingredients a little at a time. 

Grease a 12" Dutch Oven and pour the batter in.  If it doesn't look level, smooth it out with a spoon or ladle.  Bake at 375 degrees for about 20 minutes with lid on.  Remove the lid and continue baking for another 20 minutes or until a toothpick poked down in the center comes out clean.  (It's done then)

 

Cool until you're comfortable enough handling it to attempt the next part -

 

 

 

 

 This is the tricky part - getting it out of your Dutch Oven.  I use a round piece of cardboard with wax paper taped over it - like this:

 

 

Run a butter knife or a thin flat spatula around the edge, just to loosen up the cake if ther grease didn't do it's job and things are a little sticky.

 

 

Then I invert the Dutch Oven with the cardboard sitting lightly on top of the cake and holding it carefully with one hand.  The cardboard holds the cake together and it should slip easily from your oven if you greased it properly to start with! 

(Turn it upside down and catch the cake on the cardboard.  Not as it falls through the air, but with constant contact with the cake as you flip.  Careful - you can burn yourself easily doing this if you haven't let the oven cool much!)

After this I slid the cake off the cardboard round to an appropriate platter for serving and frosting.  If you have trouble with this, the wax paper can be carefully untapped from the bottom of the cardboard and left on the bottom of the cake.  Trim any edges that hang out.  Just be careful not to serve it up with the portions when you cut the cake to eat!

Frost with your favorite frosting. 

OR...

Frosting recipe - a simple Cream Cheese frosting I really like with this cake!

• 8 oz package cream cheese
• 4 Table spoons butter
• 1 teaspoon vanilla
• 1 cup powdered sugar
• 2 Tablespoons hot water

Blend the cream cheese, butter, vanilla, and powdered sugar together.  If there are lumps add half the hot water and keep blending.  This will help smooth things out.  If there are still lumps, add the last one.  The heat helps soften things up and the liquid thins it.  The less water I have to use the better the frosting, but it helps if you just can't get it smooth enough to spread!

 

Get after that cake with a knife to smooth the frosting on.  A fork and plate should SOON follow...

 

 

 

Veggies in a Dutch Oven? Sure!

Easy as can be - tastes great too!

Bring a half cup to a cup of water in bottom of oven to a boil. Place a couple of trimmed cauliflower heads in the bottom. (You can use a screen to lift them above the water level if you have one, but it works fine to lay them right in the bottom - they'll probably hit the lid anyway - This Dutch Oven one is a regular 12 inch and they would have hit the lid if on a screen, need a deep 12 inch to use the screen with Cauliflower heads this size!)  Spread with mixture of mayonaise and yellow mustard.  (1 cp mayo and 2 tsp mustard per cauliflower head)  Sprinkle with a cup of shredded cheddar cheese.

Use a dozen coals or so if you're cooking over charcoal. Cover and allow to steam or 20 minutes or so. sprinkle about a cup of cheddar cheese over the top and recover until the cheese has melted
Tangy!!

Who says you can't have your cake and eat it too?

Baking in a dutch oven is not only possible, but it works well and gives a sense of satisfaction hardly imagined by the bread machine folks... (yeah, so I've got a Breadmachine too, sometimes I get a little lazy! ;)

This carrot cake was done from a mix in my 10 inch oven. Just followed directions on the box and cooked according to the bunt pan directions... Frosted with store bought creamcheese frosting.

Yummy!

Rolls in a Dutch Oven

Here are a couple of batches of rolls I made in my ten inch ovens using the same recipe, the only difference being the dusting of powdered parsley in the first picture and parmesan cheese sprinkled on the second batch...

Corey's Baker's Dozen Rolls:
 
2 eggs
1 1/2 cups prepared powdered milk
1/2 cup melted butter
1/3 cup sugar
1 1/8 tablespoon yeast
1 tsp salt
5 - 6 cups flour

Break the eggs into a bowl and beat.  Add all the rest of the ingredients except the flour.  Mix well - it'll be lumpy.

Add the flour one cup at a time, mixing thoroghly.  Kneed with your hands if you have to - the dough gets pretty stiff and is tough to work with a spoon of spatula.  Flour up, it's sticky!  After the fifth cup add the sixth only until the doughs consistancy approaches that of bread, then stop. 

Form dough into 1 1/2 inch balls and place into a warm floured Dutch Oven - if you figure just right, you'll have 13 of them.  There is enough to fill two 10" ovens with a baker's dozen, or a single batch to fill a 14" oven with two of 'em...

Bake with 8 coals on bottom and 14 on top in 10" ovens or 10 coals on bottom and 18 on top for a 14" oven for about a half hour or until the tops of the rolls are a golden brown.

Brush with butter and sprinkle with Parmesan Cheese, Garlic Powder, Powdered Parsley, or whatever turns your clock.

How about some more recipies?

3-4 pounds pot roast                
3 cups water
3 teaspoons salt                        
2 teaspoons pepper
3 teaspoons pickling spices        
1 48-ounce can tomato juice
6 medium potatoes                    
6 large carrots
1 medium onion                        
3 cloves garlic
3 tablespoons cooking oil           
1 cup flour

While the Dutch oven is preheating, peel the potatoes, carrots, and onions and cut them into 2 inch sections and mash the garlic. In a pan, mix the flour, salt and pepper. Cut excess fat from roast and place roast in the flour mixture. Coat the roast with flour using hands to press flour into meat. In the preheated oven add the cooking oil. When the oil is hot enough to smoke lightly, add the pot roast and brown until it is dark brown and crusty on all sides. Remove the roast to a holding plate. Pour out excess fat from the oven and add a rack to the bottom. Put the roast on the rack and add 3 cups of water. Replace the lid and place oven on a bed of 12-14 coals. None should be needed for top. Cook ½ hour for each pound of roast. One-half hour before the roast is done, open the lid and add the vegetables. If more water is needed, add some. Replace the lid and cook the remainder ½ hour. Coals may be added at this time if extra brown potatoes are desired. Gravy may be made by mixing the left over flour mixture with cold water until it is smooth. Add to the broth slowly until the desired thickness is achieved. The broth must be boiling to do this. ______________________________________________________________



1 lb. thick slice bacon                            
(1) 10 ½ oz. can cheddar cheese soup
2 med. yellow onions; sliced                    
1 cup sour cream
5 cloves garlic; minced                            
2 Tbs. Worcestershire Sauce
1 1/2 cup fresh mushrooms; sliced           
1 Tbs. Soy sauce
15 medium potatoes; peeled & sliced        
salt and pepper to taste
(1) 10 ½ oz. can cream of chicken soup


Heat a 12" deep Dutch oven using 18-20 briquettes bottom until oven is hot. Cut bacon into 1 inch slices and place in oven and fry until brown. Add onions, garlic, and mushrooms. Stir, then cover and cook until onions are translucent. Add potatoes. In a large bowl combine remaining ingredients and mix well. Pour soup mixture over potatoes and stir until all potatoes are coated. Cover and cook 60 minutes using 10-12 briquettes bottom and 12-14 briquettes top heat. Stir pot gently every 15 minutes.

Serves: 12
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1 small apple, chopped (Granny Smith)
1/2-cup bread crumbs, soft
1/4 cup celery, chopped
1/4 cup green onions, chopped
2 Tablespoons raisins
2 Tablespoons walnuts, chopped
2 - 3 pound pork tenderloin, trimmed of fat
1/2 cup apple cider
1 1/2 teaspoon cornstarch
1/8 teaspoon cinnamon
Dash of nutmeg

Stuffing: 1. Stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onion,and nutmeg. 2. Add 1 Tablespoon of the cider. Mix well.

Meat Preparation: 1. Butterfly the tenderloin. Cover with clear wrap and pound to 1/2 inch thickness. 2. Spread stuffing mixture over meat. Roll up from one side. 3. Tie with cotton string to secure. Brush with some of the remaining apple cider. 4. Place meat on a rack in a 12" Dutch oven. 5. Bake for approx. 45 minutes to 1 hour.

Sauce: While tenderloin is baking, combine in a sauce pan the rest of the apple cider, cornstarch, and cinnamon. Cook and stir till thickened and bubbly. Serve with tenderloin.

Use 10 to 12 briquettes underneath and 12 to 14 on the lid.
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