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You could buy a pan with a
flat bottom, but these pans are best left to the conventional or wood
stovetop. The flat surface of the bottom will not allow heat from a fire
to evenly absorb into the iron to provide even cooking and you won't be
able to get the coals up under it. A pan with 3 legs is actually
more stable than one with 4 legs. An additional small loop handle on the
lid will save time, as well as burned fingers when you take off the lid to
check the food.
Finally, the lipped lid,
with the lip running around the outer edge will make your job of
regulating the temperature easier, as well as keeping the hot coals on
when you are moving the pan around in the fire area. Most lids are
somewhat dome shaped and can be turned upside down to use as a griddle or
frying pan on the hot coals.
Cast iron pans are slow to
heat up, retain heat for a long time and work best when used at lower
temperatures except when frying.
Seasoning the Pan
If you purchase a cast
iron pan it is necessary to season it well in order to make it as
non-stick as possible and to lengthen its life. Some pans that are well
taken care of will last for generations. Wash the new pan with soap and
warm water very well as there is usually a lacquer on them that will burn
onto the food the first time it’s used. Old, rusty pans can be
scrubbed with steel wool and washed with soap and water, too, but be sure
to clean any vestiges of steel shavings from the steel wool out of the
pan.
Dry the pan well and use a clean towel or paper towel to rub a thin layer
of shortening or other vegetable oil all over the cooking area of the pan.
You may want to oil the outside of the pan also, purely for appearances.
Do not use animal fat or lard as it can become rancid very quickly.
After rubbing the oil into
the pan, place the pan in a warm oven at 250 F, or over warm coals for 2
hours, replacing the coals often to maintain the temperature. Cool the
pan and repeat the oiling, heating and cooling process 2 more times.
To clean
your pan after the oiling and baking process, wash with a mild soap,
rinsing and drying thoroughly after each use. Each time you wash your pan
dry it completely in a low oven or on warm coals. Then oil it lightly and
bake in the oven or over coals again. This process, known as "curing"
will ensure that your pan maintains its non-stick surface and keeps your
pan lasting for a lifetime.
Cooking Methods When Using a Dutch Oven
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