I’m always amazed by the number of RVers who don’t worry about their rig’s carrying capacity and fill it to the brim. I want to live in Miranda until I choose not to rather than because she has fallen apart due to improper care. So carrying capacity is always foremost on my mind. When I bring in something, I do consider where I will store it, but I also fret about the added weight. Whether it’s a box of printer paper or a plywood for a wall, I think of each item’s weight and whether it is worth the carrying capacity it will take.
So cast iron might seem like an odd choice for an RVer, but for me, it has made perfect sense. I have been so happy with the cast iron pan I picked up in Lynden, WA. Admittedly, it took me some time to learn how to properly care for this precious addition to my kitchen; how to season it, clean it, and cook with it. But the end result has been worth the effort. There is just something about food cooked in iron over an open flame. Seared meat becomes succulent, pan breads are extra flavourful, and sauces are enriched by the tasty morsels scraped from the pan.
The most important things I have learned about cooking with cast iron are:
-add the food only when the pan is hot;
-things that cook quickly, like flat breads and thin cuts of meat, can be cooked over a medium flame;
-things that cook more slowly, like a thick cut of meat, should be cooked over a low flame to prevent the dreaded ‘charred exterior, raw interior’ result;
-clean the pan immediately after cooking with a damp cloth, then rub on oil or shortening before the pan cools;
-wear a very good over mitt, such as an Ove Glove, or two regular oven mitts while handling the pan.
Tonight, I made pitas for the first time. My cast iron pan surely contributed to making my effort extra delicious!
(Calling pitas magic isn’t hyperbole; I can’t believe my first attempt resulted in perfect pocket bread!)Share on Facebook