Cast iron Dutch ovens are wonderful for cooking a variety of items while camping. But proper cleaning and care will make it last longer and work better. It needs to be cleaned immediately after use.

• After finishing your meal or dessert, scrape all food out with a plastic scraper. There are a number of scrapers made for this or a pancake turner will work.

• After scraping the food out, rinse it out with warm water.

• Using a vinegar solution with 1 part vinegar to 3 parts water, scrub the interior of the Dutch oven with a sponge and/or clean scrub brush.

• Repeat this step until all evidence of food is gone.

• Warm Dutch oven by the fire or coals.

• Apply a thin layer of shortening to all surfaces of the dutch ovens, including the lid.

• Allow to cool.

• Place a paper towel between the Dutch oven and the lid.

• It is now ready to be used for the next meal or to be stored away.

There are plenty of benefits for being a vegetarian, but one of the downsides is to have a carefully planned diet so as not to miss any of the nutrients that meat and animal products would provide otherwise.

One of the biggest issues is having to take vitamins in order to compensate for the loss of iron that one would gain from eating beef.  If you cook with cast iron cookware, however, then you’re luckier than most.

Studies have shown that the minerals from cast iron cookware attach themselves to food that is being prepared, thus putting an amount of iron that would not be present in vegetarian food.  By purchasing cast iron skillets, you could have some of the same health benefits as a non-vegetarian, as well as having really great, long-lasting pots and pans.

Every chef that’s passionate about creating the best food possible knows that an essential part of every recipe is the dishes used to cook and prepare the food. Certain dishes can actually help (or hinder) the quality of the food, because some cookware materials are ideal for bringing out the natural flavors of food. For that purpose, one of the most highly regarded cooking materials is cast iron. Baking pans made with this material are noted for being durable and delivering food that is cooked evenly.

This even cooking is particularly important for any kind of bread recipe. Whether you’re trying to make the perfect muffins or the best cornbread, many chefs turn to cast iron to create a golden brown result. The only downside to these pans is that they require a bit more maintenance than stainless steel or aluminum. They must be properly seasoned, or they could rust, but many food fanatics feel this extra step is worth the results they get from these pots and pans.

Cornbread is one of those dishes that people always seem to love when it’s homemade. After all, boxed cornbreads just can’t compare to the delicious recipes that are passed down through multiple generations. And cornbread is definitely one of those recipes that becomes altered and changed as it passes from hand to hand. Some people prefer more butter, while others like to bulk up the cornmeal content. Whatever the personal preference, these recipes definitely change and improve over time.

But one of the biggest secrets to getting perfect cornbread isn’t that you alter the ingredients. Rather, it’s all in the preparation. As such, before you get down on your cornbread for not tasting like your grandmother’s, make sure that you have the right baking pan. Cast iron cornbread pans are essential for getting that melt in your mouth texture that makes homemade cornbread so irresistible. Also make sure that you keep a close eye on the pan. It should be removed from the oven when the top turns golden brown. If left too long, the bread can become hard on the edges.

Whether you dabble in cooking or you consider yourself a well trained chef, anyone interested in cooking acknowledges that behind every good cook is a good set of cookware. It’s very difficult, if not impossible, to create a perfect dish if you don’t have the tools necessary. And for decades, people have been singing the praises of cast iron. But what exactly makes cast iron so special? Why are so many chefs constantly clambering for a cast iron cooking set? The easy answer is that the properties of cast iron far exceed the properties of related metals or materials such as stainless steel.

Cast iron heats slowly but evenly, and a pot or pan will hold the heat for a long time after the initial heat source has been removed. This type of even heating makes it absolutely ideal for frying or searing any number of dishes from bacon to fried chicken. It also offers a great deal of range and versatility, because cast iron products can be used everywhere from the stove to the grill to the oven. It doesn’t matter if you’re using cast iron pots or cast iron Dutch ovens; these properties hold true. Just make sure you know how to properly clean and season your cookware so it doesn’t rust over.

There’s nothing better than cornbread on a hot summer day. It’s the perfect addition to any picnic, buffet, or barbeque dinner. And if you really want to experience cornbread right, you must never make anything from the box. Rather, try this recipe for southern cornbread. The crucial elements are the fresh and natural ingredients as well as the cast iron pan. Don’t scrimp on any element, and you’re sure to be pleased with this recipe. Also, if you’re pleased with these results, don’t forget to search out other recipes that make use of cast iron pans. You (and your taste buds) won’t be sorry!

~ Preheat oven (450 F)
~ Put 4 tablespoons shortening in pan/skillet; place in oven
~ In large bowl: beat 1 egg, ½ teaspoon baking soda
~ Add 1 ¾ cup buttermilk
~ Stir in 2 cups self-rising cornmeal mix
~ Add 2 tablespoons of the melted shortening
~ Pour batter into skillet/pan
~ Bake 20-25 minutes, or until nicely browned

Each spring and summer families from around the United States enjoy camping. One of the best parts about camping is eating food around the fire. Just don’t forget your camping cookware! Here a recipe for corn on the cob made on the campfire:

Ingredients:
~ corn on the cob, with the husks
~ butter
~ salt and pepper

Preparation:
Pull the husks back on each cob and remove the silk. Close the husks back around the cob. Dunk into a bucket of water and allow the ear to draw water up. Pluck from the water and wrap each ear of the corn in aluminum foil. Bury in the coals, or place on grill.

Ingredients
~ 1 ¾ cups flour
~ ½ tsp. salt
~ 2 tsp. baking powder
~ 1 tsp. sugar
~ ½ tsp. baking soda
~ ¼ cup shortening or 5 tablespoons butter
~ ¾ cup buttermilk

Directions
1.) Mix dry ingredients in large bowl.
2.) Cut in shortening or batter.
3.) Add in and lightly mix buttermilk.
4.) Knead dough on a floured surface for 30 seconds
5.) Pat dough into 1/4” thickness
6.) Cut into rounds
7.) Cook the biscuits on a lightly greased cast iron cookware skillet about one inch apart.
8.) Brown biscuits 3 to 4 minutes on each side

Most great chefs understand the importance of having high-quality cookware in the their kitchen.  Cast iron is one the toughest materials out there and can produce good tasting food as well.  It is basically indestructible and will even get harder with use.

But you have to take good care of your cast iron cookware for it to last.  Before using it for the first time, you have to season your cookware.  This is a process where oil is absorbed into the pores of the cookware that will leave a black, nonstick surface.  Just follow the instructions properly because you will need to re-season your cookware whenever it needs it.  And you can use your cast iron cookware for a long, long time.

If you are going to cook tasty fried treats, you cannot use any ordinary frying pan.  You will need a deep frying pan for all your deep frying needs.  You can easily find deep fry pans online or in stores.

You will really need a deeper pan compared to ordinary frying pans.  There has to be a lot of oil to cover whatever you need to fry.  Shallow frying will not work for some dishes since they really have to be submerged in the oil.  Make sure as well that your oil is at the right temperature.  If you put in the food when the oil is not that hot yet, the food will just absorb a lot of the oil and will take longer to cook.  If the oil is too hot, you will burn the food you are cooking.