This is not the first time I’ve brought up my mushroom grilling wonder pan on this blog, and it is unlikely to be the last. A summer of backyard grilling and open-flame cooking has done nothing short of cementing my resolve celebrate a years-long (if accidental) effort to season a chunk of generic cast iron into one of the most useful pans in my cast iron collection.
Behold, the barbecue beast.
In fact, one of the first posts I wrote in this space referenced a chance purchase by a naïve young cooking enthusiast a decade prior.
A new gas stove in the kitchen prompted an experimental foray into cast iron.
Frugally, I bought a small pan from a discount department store, a generic import that had no pre-seasoning but a cherry red enameled outer finish.
Cast iron was cast iron, I thought. Tho my lack of experience with the product left me floundering with messes and ruined meals. I struggled.
Admittedly, there is a learning curve when switching from an everybody’s non-stick basic cooking tool approach to a tool that requires care and preparation. I had jumped in the deep end and with minimal research immediately sunk to the bottom of the metaphorical swimming pool.
Years passed.
Further research and interest blossomed a casual cooking fascination into a mild obsession and I quickly expanded my collection of newer cast iron items.
The cherry red pan lacked for a home in my bursting cupboards and for one reason or another migrated to a more permanent home on the backyard barbecue grill, hiding under the lid from rainstorms and winter snow.
Year after year after year.
Back to that accidental effort: it was just sitting there taking up space on my grill, so alongside a steak, some seasoned chicken, or just a stack of hamburger patties I got into the habit of oiling up the cherry red pan, tossing in some veggies or sliced mushrooms, and grilling up a side aside the main.
Year after year after year.
Now that at least half a decade has passed, and my understanding of cast iron cooking has blossomed into a kind of enthusiast-level expertise, countless heaps of potatoes have been browned, numerous broccoli fry-ups have been enjoyed, and endless bowls of garlic mushrooms have topped homemade burgers, the pan is matured.
This cherry red generic cast iron pan still sits inside my barbecue, of course, waiting patiently for the next outdoor cookout, but now as a perfectly seasoned cooking vessel and a prime example of the potential of a little oil, time, heat, and patience has on a black iron surface.
The potential is bountiful and amazing in this barbecue beast, my hot pan of endless convenience.
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