Using Cast Iron Cookware in Your Survival Kitchen

Whether you have cast iron skillets, a waffle iron, or a Dutch oven, you may have questions on properly caring for cast iron cookware. It has a reputation for lasting many decades and can be passed down from generation to generation.

But what do you do to keep cast iron clean? Should you use regular dish soap and water? How do you “season” cast iron? What do you do if your skillet rusts?

In the July/August 2009 “Backwoods Home Magazine,” Jackie Clay shares a primer on caring for cast iron cookware. It’s not difficult. Jackie has a great deal to share from her personal experience cooking with cast iron. There are advantages to using cast iron, and you should have some of it in your survival kitchen.

Here is an excerpt of Jackie Clay’s article. Click the link below to read the whole piece.

Cast iron

By Jackie Clay

My very favorite cookware is old—some of it very old. It’s nonstick, is equally at home in the kitchen or wilderness camp, is the ultimate slow-cooker, and you can whop a mountain lion on the head with it and kill it. (Okay…maybe that last is a bit of a stretch.) Of course, it’s my cast ironware.

I love it so much that I have a real wide assortment: two small 6-inch fry pans (great for an egg or two), an 8-inch fry pan, a 10-inch fry pan, and a huge 18-inch frying pan that you could certainly frighten a mountain lion with. I also own a Dutch oven, waffle iron, cornbread stick pan, muffin pan, two griddles, and a roaster.

Read the whole article here:

Excerpt used with permission of Backwoods Home Magazine. (541)247-8900.

Author: John Wesley Smith

John Wesley Smith writes and podcasts from his home in Central Missouri. His goal is to help preppers as he continues along his own preparedness journey.