We cook a lot when trekking. For one thing, G and I do really enjoy each others cooking. For another, it can be inexpensive. We also learn from each other because we have very different cooking approaches, skills, and recipes.
My suggestion? Invite someone over for dinner and relax and share the joy.
As we approach another major trek, I thought I'd put up some of the things we do using cast iron. With the approach of cooler weather, we'll be doing less grilling.
Cast iron cooking is a great alternative to grilling, and there are some things that one simply can't do easily on a grill. Other than boiling water or cooking very acidic things, just about anything can be grilled, cooked or baked in the appropriate cast iron pan or dutch oven. However, we aren't "purists" so we do also use a convection/microwave, an oven, etc. We also love All-Clad copper core stainless steel cookware, and we have several smaller skillets. These will not work on an inductive burner.
My point is, it is really all about achieving results and for that, I choose the best tools at the lowest possible cost.
Why cook with cast iron?
Cast iron cookery, such as skillets, dutch ovens and griddles can provide an even, consistent heat. Cast iron will work with a propane range top, but is really in its element with an induction cooktop, which we do carry in our Roadtrek.
Because we prefer to conserve propane for the hot water and furnace in the Roadtrek, we turn to electrical sources of cooking energy. In addition, burning propane releases water into the interior of the RV. That's a natural consequence of the combustion process, and such water vapor is in addition to that released by boiling water. Additional water vapor is not a good thing in cold weather where it can and will condense on cold RV surfaces such as windows.
I do like cast iron because it can provide some really superior cooking results. It is easy to use once one figures out some of the eccentricities. For the skeptical, I want to remind that cooking on an electric cook stove versus a gas rangetop does require some adjustment. Cast iron is no different, and can be easily learned.
Our first cast iron experience
I was a youth leader and our Boy Scout Troop cooked frequently with cast iron skillets and dutch ovens; our scouts had a well earned reputation for providing fine dining in the woods. Our repertoire ranged from pizza to roasted turkey to blueberry cobbler to homemade ice cream. But G was unfamiliar with that approach. She and I attended a cooking marathon in Chattanooga TN back in 2004. That was G's first introduction to cast iron cooking. We purchased a 12 inch Lodge skillet at that time and we have never looked back. That was a very happy decision.
Cast Iron is different
Cast iron does need some adjusting. It does need to be "seasoned". This is because the surface of cast iron is slightly porous. Many cast iron cooking implements such as Lodge come pre-seasoned. After use, a periodic re-seasoning may be necessary. I season ours on a range-top, but one can also season in the oven. Doing so is not a frequent event!
I have found that cast iron works best with higher initial temperatures, reduced once cooking commences. But that's my approach and experience.
Because cast iron provides good heat transfer and is thicker on the bottom, it doesn't react as fast on electric cook tops. That sometimes gets new users into difficulty. On the other hand, cast iron is perfect on an induction cooktop, and we carry one in our Roadtrek for that purpose.
When cooking with cast iron, one uses a variety of oils. Different oils have differing smoke temperatures. Knowing those can be an aid to temperature control. However, when most ingredients reach 212F they boil and one can figure out what is occurring.
My experience is that one might keep a skillet too low or underoiled when initial cooking begins. I use a non-contact thermometer to aid me, particularly if seasoning the skillet outside the oven. However, if one knows the "smoke temperature" of various oils, then such a device isn't necessary. Nevertheless, I do use one, and it is handy for looking into other temperature excursions into our RV.
Here's a link to various"smoke temperatures". I generally cook with olive oil and butter. I frequently use olive oil with a little butter for flavor.
http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats
How To Season Your Cast-Iron Skillet in an Oven:
- Scrub skillet well in hot soapy water. Dry thoroughly.
- Spread a thin layer of melted shortening or vegetable oil over the skillet.
- Place it upside down on a middle oven rack at 375°. (Place foil on a lower rack to catch drips.) Bake 1 hour; let cool in the oven.
Using an inductive cooktop
I have a portable Duxtop, which currently can be purchased for about $49. I use it both indoors and outdoors. Of course, being an electric appliance it would be dangerous to use it if raining, in the wet, etc. Duh!
I generally cook at "power levels" of 2 or 3. These are published as "keep warm" or "low" with corresponding 500 to 800 watts.
We cook everything from bacon to breakfast sausage to pancakes to sloppy joes to steaks. However, being a "grill meister" I prefer to grill steaks, burgers and so on on the BBQ.
What can one cook? Here's a representative sample.
Using simple technology
I do use a handheld non-contact thermometer to determine the temperature of the skillet. That's not a requirement for cooking. Consider it to be a consequence of my inadequacy. The thermometer in the photo cost me $25 at Harbor Freight, and I use it for other purposes.
This simple tool has made be a better cook! That, dear readers, had provided better results and a happy spouse.
Original material: https://roadtrek210.blogspot.com/
