works of wanderlust

Category: tucking in

  • Can I use an outdoor grill or campfire to season my cast iron pan?

    Iron. Oil. Heat.

    These are the three foundational ingredients needed to season any cast iron pan.

    If you have a cast iron pan, a bit of oil, and a heat source then you should be able to season that pan. And so the simple answer is, yes, if your heat source is a campfire or a gas grill this would count and you should, most definitely, be able to season cast iron outdoors on a grill or other open flame.

    In fact, in my own experience, I’ve had some great luck seasoning cast iron both on the barbecue and over the fire while out camping. There are many practical benefits including dispersal of smoke, efficiency of the process, and the honest-to-goodness joy of sitting around a fire doing something as practical as seasoning your cookware.

    I’ve also had a couple bad experiences. So, a caveat…

    Cast Iron Guy Caveat: Fire and flame are less predictable than electric heat sources. And unpredictable heat can mean things might get a little too hot or too cool as you work to find the just right level of heat to achieve the best seasoning results.

    Too low heat means that the chemical reactions to create seasoning won’t happen and the oil will likely just get gummy and sticky and fail to properly polymerize to become seasoning.

    Too high heat means the oil and any established seasoning will likely burn and disintegrate leaving bare iron behind.

    Check out my article on using a self-cleaning oven to strip seasoning for a refresher on how different levels of high heat affect the seasoning on a pan. I wrote about some of the chemical properties of seasoning and how the blast furnace temperatures of self-cleaning modes torch seasoning to ash.

    Finding that just right heat in an oven somewhere in the middle of that too high and too low value is a matter of setting the knob to the just right number.

    Finding that just right heat on a campfire or over a gas flame is a trickier prospect and requires attention and care above the heat source, and definitely not just throwing it into the flames or coals and hoping for the best!

    While many things can go right, there is more wiggle room for things to go wrong: uneven seasoning, soot and ash contamination, over-heating and burning off the seasoning you’ve already created, increased difficulty to season handles or edges, or even in the extreme, possible cracking of your pan by moving it through too much temperature variation too quickly.

    So, with a good steady-burning bed of coals or a medium flame on your grill, a rack or grate to rest your pan above the heat, the right tools, the right oil, and with work and care, yes, you can season cast iron on a campfire or outdoor grill… but maybe start with a practice pan to learn.

  • Suburban Fire Craft (Part Two)

    Back in early March I introduced my readers to my simmering big plans to upgrade my backyard fire pit set up.

    For years we’ve not made campfires in our backyard a priority, mostly because we could go camping any time we wanted and evenings in the city were otherwise filled with social visits and travel. Backyard campfires were an occasional indulgence.

    For half a decade we have had a small fire bowl which for basic purposes allowed us to have a small marshmallow-roasting fire in the backyard if we wanted, and I kept a bit of wood in the shed for a those handful of evenings a year when we kindled a flicker-filled gathering out our back door.

    But the prospect of another summer of limited camping and sidelined travel plans… blah, blah, blah. You know the story. You’re all living it, too.

    Since that post, I’ve made some purchases and done some setup work. Last night it all came together for an innagural (if small and simple) backyard cookout involving some sausages, marshmallows, and a beautiful evening watching the sunset beside some glowing coals.

    First, I bought the family a new movable fire pit. It’s a much more elaborate setup than our old bowl, though. It’s a side-vented deep body steel fire pit, with a removable tray for charcoal burning, and two cast iron grill plate attachements. I can either cook on the grills directly, or it’s strong enough to hold a pan or a small dutch oven atop.

    Second, I bought some cooking fuel in the form of both charcoal and smoking pellets. The tray insert allows us to have simple grilling fires which (unlike the gas grill we often use for backyard “barbecues”) is a more authentic cooking-over-fire option we now have.

    Third, I stocked up on wood. Not only did my coworker chop down a bank of aging trees in her backyard and provide me with a few good chopping stumps and a truck full of logs, but I ordered a cubic meter of firewood from a local supplier, dried and ready for a summer of backyard fires.

    Summer isn’t quite here, but I’m officially ready to tackle it with flame and iron… right in my own backyard.

  • Grilled Grilled Cheese Spring Sandwich

    Late last year I bought a slab of cast iron from the local home improvement mega store. The idea was not to buy a quality cooking griddle, but instead supplement my outdoor grill with a reasonably inexpensive multi-purpose cooking surface.

    Delicate grill items, like veggies or fish are fine on aluminum foil, but I figured an outdoor flattop would be so much better.

    If I recall correctly, I spent less than thirty dollars on a reversible barbecue griddle. The one I found that fit my dimensions was meant to match into a specific model of barbecue, but on its own sits just fine atop the grill I own.

    I seasoned it up with a triple round of oil and heat. Smiled contentedly at my own ingenuity. Stored the griddle in inside the grill and then … winter hit.

    Yesterday at lunchtime I was working from home, as usual. As I rummaged through the kitchen I discovered a loaf of freshly baked sourdough, some leftover Easter ham, a big block of cheddar cheese, and an abundance of painfully beautiful spring weather.

    Inspiration struck.

    I fired up the grill. Brushed the grill plates down a little (still crusty from the over-the-winter storage). And put some fresh oil on the slab of home improvement store cast iron.

    I was rewarded for my efforts with a grilled ham and cheese sandwich, fresh off the backyard grill. Hot. Fresh. And in the fresh air.

    Ain’t spring grand?

  • Ten Sweet Desserts Made Sweeter By Cast Iron

    If your Easter weekend was anything like mine, it involved a lot of food.

    And like many holidays it also happened to involve a lot of sweet desserts. Here’s hoping you got your fill of flavourful delights this year. And for next time, here is some inspiration for how to get you holiday sugar rush with help from your cast iron pans.

    1. Cobbler. Almost any fruit will do, but peach or apple slices baked with a crumbly sweet streusel topping can be scooped right from the oven to waiting dessert dishes.

    2. Apple Pie. With a flaky pastry crust, a cast iron pan makes for a natural pie pan.

    3. Dutch Baby. Call it popover or German pancake, or maybe even a Bismarck, this puffed pastry dish in a cast iron pan is delicate and tasty.

    4. Ollie Bolen. My Oma’s recipe for these small, sweet apple fritters was passed down through the generations and we deep fry in our Dutch Oven for New Years every year.

    5. Funnel Cakes. Fried in a few centimeters of oil, swirly sweet funnel cakes topped with powdered sugar remind me of being a kid at the summer carnival.

    6. Coffee Cake. A standard cake doesn’t do great in cast iron, but the dense, crumbly consistency of a traditional coffee cake works just great.

    7. Brownies. Thick and chewy bars of chocolate baked right in a big old skillet. No excuse required.

    8. Cinnamon Rolls. Sweeten your sourdough bread recipe and then roll it with butter, cinnamon and sugar. Baked up golden and caramelized are great plain or drizzled with cream cheese frosting.

    9. S’mores. No campfire required, a graham cracker, chocolate and marshmallow open faced sandwich toasted under the broiler on a cast iron skillet is a close second to the camping version.

    10. Skillet Cookie. A big lump of cookie dough smashed into a small 6 or 7 inch cast iron pan, served hot from the oven and topped with whipped cream and drizzled with chocolate syrup and sprinkles is a sharable hit for kids of any age.

  • The Great Big List of 50 Pancake Topping Ideas

    Saturday mornings are pancake mornings at our house. In fact, I was looking through some old videos yesterday (on my day off) and I had recorded some footage of my then-toddler daughter and I cooking pancake shapes and then smothering them in syrup. That is evidence enough that this has been a tradition for at least a decade around here.

    This morning was no different: chocolate chip pancakes on the cast iron grill topped with some mixed berries and a generous slog of maple syrup (…did I mention we live in Canada?)

    My plate looked particularly photogenic this morning, and so I took a shot before digging in. All of this, the old videos, the Saturday routine, the fresh fruit and maple syrup of course got me thinking about how we fall into routine and stick with the things that are comfortable. Chocolate chip pancakes are amazing, but we don’t veer far off course of the toppings list.

    So, if I someday soon decided to stray a little bit from my patriotic imperative of supporting the national maple syrup industry, here are some of the things I might consider as a good starting list of familiar, unique, interesting, tasty, and maybe a little off-the-wall ideas to add to or on top of my Saturday pancakes:

    1. maple syrup (obviously)
    2. powdered sugar
    3. butter
    4. strawberries
    5. chocolate
    6. fruit syrup
    7. banana slices
    8. chopped toasted almonds
    9. shredded coconut
    10. mixed berries
    11. peach slices
    12. hazelnut spread
    13. whipped cream
    14. caramel sauce
    15. crumbled bacon
    16. lemon sugar
    17. cinnamon sugar
    18. lox
    19. blueberries
    20. fruit compote
    21. vanilla ice cream
    22. dulce de leche
    23. peanut butter
    24. baked apple slices
    25. poached egg
    26. yogurt
    27. raisins
    28. toasted macadamia nuts
    29. cream cheese
    30. honey
    31. marshmallow cream
    32. crumbled graham crackers
    33. cottage cheese
    34. avocado slices
    35. grilled ham
    36. candied ginger
    37. nut butter
    38. apple sauce
    39. corn syrup
    40. ricotta
    41. raspberries
    42. canned pears
    43. lemon curd
    44. mango coulis
    45. pineapple slices
    46. grilled spam
    47. hot fudge
    48. rhubarb sauce
    49. candied nuts
    50. chopped candy

    …and now go check out my chocolate chip pancake recipe if you need some inspiration for where to put all these amazing options for toppings.