5 Must-Have Features in a Cast Iron Camping Set

Cast iron cooking is an iconic campground staple, but it can be pretty intimidating if you don’t know what you’re doing.

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And many of us don’t. 

Sure, we’ve seen the pretty pictures of a dutch oven over a crackling campfire. And we want that authentic camp cooking experience. But we’ve also heard people talking about seasoning their pots and pans, cleaning with kosher salt, and debating between traditional and enamel finishes. It can all feel a bit overwhelming.

There are two main types of cast iron:

1. Enameled cast iron – ie: Le Creuset (), Staub (), Martha Stewart ()

2. Bare Cast- iron – ie: Lodge () , Wagner (-), Griswold (-)

Enamel is a glaze that is applied to cast irons surface it creates a coating on the outside and on the inside that prevents rusting and there is no need for seasoning best for slow cooking and it can have acidic foods cook in it for long periods of time. This is a non reactive, low stick surface.

Bare Cast Iron is one of the oldest used tools for cooking, this cookware can handle direct fire cooking as long as it is properly pre heated. This was the traditional hearth and home cooking tool. Used by campers and home cooks all over the world. It is a reactive metal with high acid foods ie- spaghetti sauce simmered all day.

We don’t all need the dozens of cast iron pots and pans that Kate owns, but to build a basic workhorse set she recommends buying:

1. 12″ Cast Iron Skillet from Lodge

This is your EVERYDAY cast iron camping or home kitchen piece. From Herb Cheddar Biscuits to Herbed Pork Tenderloin, this skillet will become a staple in your kitchen!

Make sure you season!

2. 3.2 Quart Cast Iron Combo Cooker from Lodge

3. 4 1/2qt Le Creuset Oval Dutch Oven with Griddle lid

This oval Dutch oven with reversible grill pan lid does double-duty in the kitchen. Long recognized for its strength and durability, cast iron is the prime material for slow-cooking, braising and roasting, thanks to its ability to maintain even and consistent heat. Over time, the grill pan’s slightly abrasive enamel will develop a natural patina that is ideal for searing and frying. Neither the base nor the lid need seasoning, and they are both suitable for stovetop and oven use.

Features

• Colorful exterior enamel is shock-resistant to prevent chipping and cracking
• Sand-colored interior enamel has a smooth finish that promotes caramelization, prevents sticking and resists stains
• Matte black interior enamel is specially formulated for higher temperatures, and promotes the development of a patina to enhance cooking performance
• No seasoning required

4. 14″ Cast iron Wok from Lodge

And for those of you traveling with the Coleman Double Burner this will fit right on there!!

Tips for seasoning:

The most important part of your cast iron cooking routine is the cleaning and seasoning. Rule of thumb is not to use soap for every day cleaning, only salt and a scrub pad then dry it thoroughly and season it well with a non reactive high heat oil.

Seasoning oils, good to use, high smoke point

1. Grape seed
2. Canola
3. Vegetable Shortening

Oils not recommended for use

Low smoke temp, can go rancid, does not react well to cast iron.

1. Olive Oil, any type
2. Nut oils; walnut, pecan, almond, coconut and pecan
3. Butter

How to season your cast iron pots and pans

1. Clean/Scrub skillet well in hot soapy water.
2. Dry it thoroughly then place on stove top burner over medium low heat for 10 minutes.
3. Turn heat off, add 1-2 tablespoon of grape seed oil. Wipe the oil with a paper towel all over the skillet, from the handle to the bottom side of the pan, be careful, its hot!
4. Place skillet in a cold oven, upside down on the middle oven rack and set your oven to 400°. (Place a sheet pan on a lower rack to catch drips.)
5. Bake 1 hour, turn oven off, let cool completely.

Your cast iron is seasoned!

Every camper should have a good cast-iron skillet! A cast iron skillet is my most used piece of camp cooking gear. In this post, I’m sharing my top cast iron cooking tips and easy skillet recipes for your next camping trip!

This post may contain affiliate links. Read my full disclaimer here. 

There’s a lot of information out there about cast iron skillets and their many rules. It can seem like they’re more work than they’re worth. But that’s not true!

This is everything you need to know about cast iron cooking for campers…

Why a cast iron pan is perfect for camping:

1. Versatility – Cast iron skillets offer versatility for cooking over the campfire AND the camp stove. You can use one piece of gear in multiple ways. I love that! There’s no need to pack a separate pan just for the campfire.
2. Durability – Cast iron pans are very durable. These items can last lifetimes, and families can pass them down for generations. The pan I use is about 100 years old!
3. Easy to Care For – Once you season the pan well (more on this below), cast iron pans are easy to clean and maintain.
4. Heat Retention – Cast iron holds onto heat well, meaning once it gets hot, it stays hot. That’s great for camp cooking when the heat source can be uneven, such as when cooking over a campfire.

7 Cast Iron Cooking Tips for Campers

Now that you’re ready to cook cast iron camping meals in your skillet, these are my top tips to get the most out of your pan on your next camping trip:

Tip #1: Make sure you have a good seasoning on your cast iron pan.

The seasoning on your pan is the dark layer of carbonized oil that protects your pan from rust. It also gives your pan a nonstick quality.

A good seasoning will make or break your pan. If food is constantly sticking to your pan, I would bet that the seasoning is not strong.

When you have a good seasoning on your pan and you let it preheat (tip #3 below), food shouldn’t stick to your pan often.

The more you use your pan, especially when cooking with fats, the better the seasoning will get over time.

Most manufacturers sell their pans seasoned. But, you can season them yourself if needed. Here’s a great video to get you started!

I use an antique pan. If you buy an antique pan with damage or rust, you’ll probably need to strip it down to the raw iron and start from scratch with the seasoning.

You also can buy a new pan that comes pre-seasoned and simply add more seasoning layers to that.

Tip #2: Preheat your pan slowly.

Taking at least a few minutes to preheat your pan with nothing in it will make it easier to use. I think it improves the nonstick quality of the pan.

If I’m cooking over a campfire at camp, then I let the pan preheat over a low flame or coals for a few minutes.

If I’m using my propane stove, then I place the empty pan over a low heat for a few minutes. Then I turn the heat up, if needed, depending on what I’m cooking.

Again, don’t put any oil in your pan while it’s preheating. Just the empty pan.

If you want to learn more, please visit our website Cast Iron Camping Set.

Note: If the pan starts to smoke a lot while you’re preheating it, then the heat is too high.

Tip #3: Make sure to protect your hands and arms from the heat.

This is obvious. But, it’s worth repeating. I burned my hand badly on cast iron. It was definitely not fun.

When cooking with cast iron, use protection for your hands and arms. The pan will get hot and stay hot even after you remove it from the heat!

I use my pan all the time at home and at camp. One time at home, I was baking brownies in my cast iron skillet at 400°F. I took them out of the oven and put the pan on the stovetop to cool.

Seconds later, I lost focus and went to move the pan. I grabbed the 400°F cast iron handle. Ouch!

Forgetting the pan is hot and accidentally grabbing the handle is easy to do. That’s why it’s important that you have pot holders, towels, and/or heat-resistant gloves at camp to protect yourself.

Now I always put a folded towel over the handle when it’s on the counter. That way, I don’t accidentally grab it.

When the pan is over the fire, it’s easy to remember that it’s hot. But, it’s often when you remove the pan from the heat and set it aside that you can forget.

Make sure everyone in your group knows that the pan is hot and keep it out of reach from small children.

Tip #4: Make sure you have proper cooking utensils that can withstand the heat.

When cooking over a fire, you need to be sure that your utensils can handle the heat!

For example, a plastic spatula is not going to work.

I also do not use silicone. I prefer wooden cooking utensils or even stainless steel.

When I show myself using a metal spatula in my YouTube videos, I receive comments saying that you shouldn’t use metal on your cast iron pan.

I think that’s a bit of a myth…

I’m not saying you should go in there with sharp metal forks or knifes and start aggressively scraping at your pan. But, if you have a metal spatula that you use to flip a pancake, it won’t ruin your pan.

Yes, metal on your cast iron can scrape off the seasoning. But, if you have a strong seasoning and you’re not aggressively scraping the pan, it’ll be fine.

Tip #5: Let your cast iron skillet cool naturally.

When you’re done cooking, let the skillet cool naturally.

Don’t try to cool the pan by dunking it in cold water or something like that.

Rapidly cooling your pan can cause cracks and warps in the cast iron.

Instead, simply set it aside and let it cool on its own. Then you can clean it.

And speaking of cleaning…

Tip #6: Keep cast iron cleaning simple.

In general, cleaning your cast iron skillet is very simple.

In fact, I hardly clean my pan unless there’s something really sticky or strongly flavored on the pan.

The best no-water method for quick cleaning at camp is to sprinkle a little salt into the pan. Then, use a paper towel to move the salt around and clear out any food bits or excess fat.

This is what I do most often.

If you need to, you can use water and a plastic pot scraper to help loosen food bits. I find this helpful if I’ve cooked something sticky or strongly flavored, such as salmon or bacon.

Don’t use abrasive brushes and sharp metal to clean the pan. They’ll likely scrape off your seasoning, which we don’t want.

Once clean, I dry the pan. Then, I coat it in a bit of oil and wrap it in a small towel for storage to and from camp. Easy!

Lastly, I recommend that you clean it soon after its cooled down if you cook something that’s more acidic. You don’t want that sitting in the pan for days. It can weaken your seasoning. Let the pan cool naturally, and then give it a clean.

Tip #7: Use your cast iron skillet at home, too!

The more you use your pan, the better it will get!

It can take time to get used to how cast iron skillets hold onto heat. But, the more you practice, the more comfortable you’ll become cooking on it.

When you take it camping, it’ll be a lot easier to use it over the fire and stove if you have some experience at home first!

Cast Iron Skillet Recipes for Camping:

I have tons of resources for cast iron camping recipes on this blog and my YouTube channel! Below you’ll find popular camping recipes using a cast-iron skillet.

As you can see, there’s so much you can make with just one pan!

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Breakfast:

• Toasted Coconut Strawberry Pancakes
• Pumpkin Spice Pancakes
• Breakfast Burritos
• Simple Scrambled Eggs and Toast
• Sausage, Egg, and Cheese Breakfast Sandwiches

Main Meal:

• One Pan Camping Sloppy Joe’s
• Turkey Apple Grilled Cheese
• Grilled Steak Fajitas – I grill the steak over the campfire and cook the peppers and onions in my cast iron skillet over the fire
• Steak and Pepper Quesadillas
• Shrimp and Veggie Stir-Fry
• One Pan Beef and Veggie Stir Fry

Dessert:

• Easy Skillet S’mores Dip – I use a small 7-inch cast iron skillet for this recipe