so great! i remembered using one of these in scouts and started looking for one yesterday! - any suggestions? the price ranges from $$-$$$ - I just need an iron 5 qt. yeah?
also good posting up that recipe page - bookmark'd!
It would seem to be a logical choice. But then again, so is reloading ammo, and few do that either.I'm surprised that a lot more survival minded people don't use dutch ovens. They are one of the things from the past that are so useful and easy to use. If the grid goes down for any length of time people will be rediscovering the useful dutch oven.
I own about 100 pieces of cast iron cookware, including several dutch and camp ovens (the latter have legs and a top that can hold coals easily on top.) I buy them at flea markets, garge sales and recycle centers then rehabilitate them with electrolysis. Among the collection are dozens of skillets et ali.We've got a couple D.O's for indoor use. Use them frequently. I figure I can rig a handle and tripod for hanging over a fire pit if need be.
The subject of cast iron cookware for survival cooking has come up now and then. The cast iron dutch oven I can see being useful because it's a big pot. But why are the skillets / pans such more more preferred than standard kitchen cookware? Is this mostly because of durability and heat retainment?
Nice write-up!:thumb:I own about 100 pieces of cast iron cookware, including several dutch and camp ovens (the latter have legs and a top that can hold coals easily on top.) I buy them at flea markets, garge sales and recycle centers then rehabilitate them with electrolysis. Among the collection are dozens of skillets et ali.
Why cast iron? Hmmmm. It is very versatile, fancy kitchens to campfires. Durable. Inexpensive (and very green. One pan can last several generations so one is not contributing to the throw-away habit.) If seasoned properly (with lard in several layers) they are nonstick. They distribute heat nicely so there are few hot and cold spots. Sturdy. More so they can go into the oven with no problems with plastic or wooden handles being ruined. No chemical to wear off. They even add a little iron to the diet, good for women. And if seasoned well, rarely if ever need to be washed.
That said, not all pans are created equal. My favorite pan is a 12 inch Griswold skillet around 70 years so that I got for a couple of dollars at a recycle center. While it is a collector's item worth about $40, it simply a superior pan (particularly to a Lodge of the same size.) It is made of a fine grain cast iron, light actually -- half the weight of a Lodge. Very smooth surface. It was easy to clean and season. Cooks like a dream. I could use it in a campfire but I would use one of my lodge pans for that (think sports car vs delivery truck.) Wagner pans are also good as are some from the Orient. Some Oriental pans are excellent and some are crude slabs of iron.
All that mentioned, if one could have only one thing to cook with it would be a dutch oven. It can be an oven, a frying pan, a deep fryer and a boiler (folks who say don't boil water or cook acidic foods in cast iron do not have well-seasoned pans.)
I do have other pans in my kitchen and often cook for one to three dozen people. But most prize are my cast iron pans, then my copper pans and bowls. Then stainless steel. No aluminum in my kitchen, and I avoid enameled pans as they will chip.