Frontier
America Trading Company
Cast Iron Cookware
Use and Care
You have purchased cookware that was
the most commonly used style and material in America through the middle of the
19th century. Iron pots were used for cooking as well as other household chores
such as laundry, soap making, candle making, rendering animal fats, yarn dyeing
and concentrating lye. Until the second third of the 19th century, cooking was
accomplished over open fires in huge (by today’s standards) fireplaces. Pots
were hung from lug poles, cranes, trammels and pot hooks. Dutch ovens, spiders
and pots with legs stood right on the fire.
The cookstove of cast or wrought
iron became available and accepted during the second trimester of the century.
These were carried on the Oregon trail but, they were soon abandoned due to
their weight. The advent of the cookstove affected the design of cookware. The
legs were no longer needed to allow fire underneath. Some designs had integral
rings cast on the bottom to directly fit the lid openings in the top of the
stove. Flat bottoms transferred heat more efficiently.
Cast Iron is a durable long lasting
material. It does however have some frailties. It is a brittle material subject
to breakage if dropped on a hard surface. Its archenemy is rust.
All Cast Ironware must be protected
from rust by a light application of preservative. On ironware not meant for
cooking, use a coating of linseed or mineral oil.
On new cookware, fill the pot about
2/3 full of water mixed with 1/3 cup white vinegar per gallon of water. Boil one
hour. Cool and dump the vinegar water. Scour the inside of the pot with
fine-grit wet/dry sandpaper or steel wool. (One source suggest to again fill the pot 2/3 full with
fresh water adding fresh vegetable scraps such as carrot tops, potato peels,
etc. Boil for one hour. After the pot has cooled, empty it out and again scour
the inside until the surface is smooth.) Wash the pot inside and out with plain
water (no soap). Apply a light coating of vegetable oil or unsalted fat on
both the inside and outside surfaces. (Spray cooking oils may be used.) Heat in
a 250?
to 350?
oven for an hour then turn off and let cool down with the door closed.
Alternatively hang over a slow fire for about two hours. New cookware will
absorb the oil and may need additional applications during this process. When
the article has cooled, wipe off any excess oil. The seasoning is now complete
and you are ready to cook.
Well-seasoned ironware requires very
little effort to clean. A copper Choir Boy scouring pad may be required
for badly burned on food. Our old time cooks keep a container of clean fine sand
for this purpose. Generally a little boiling water, a light scraping with a wood
spoon and a quick wipe with a clean cloth are all that is required. Dry
thoroughly and lightly re-oil. Store pots with the lids off to prevent
condensation and possible rusting.
Thou shalt not
apply soap or detergent to thy cast iron cookware.
Never pour cold
water into hot cast iron or you may cause permanent damage.
Attempting to clean your cast iron
by burning crud off in the fire will destroy the seasoning and may lead to
warping or even cracking of the iron. Severe cleaning with soaps or detergents
will remove the seasoning which will require a repeat of the seasoning process.
Keep it clean, dry, and oiled.
Used cast iron of unknown ancestry
or badly rusted requires a bit more extensive cleaning before seasoning. Badly
rusted pots should be soaked in kerosene overnight to loosen the rust, then
scoured. Wire brushes are best to remove the rust. Really bad cases may require
the use of sandpaper and or commercial rust removers. (Avoid products that leave
a paint primer.) Excess burned on food and grease may be removed with common
oven cleaners. This is the only time that the use of soap or detergents might be
recommended. Rinse well then season as new goods above.
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Beginning
Cast Iron Cookery
Well-seasoned cast iron cookware is
a joy to use upon an open fire. Heat transfer is excellent. Little fuel is
required. Kept seasoned, well oiled, and rust free, it will last several
lifetimes.
Kettles with legs are designed to be
placed on a bed of coals. You need not build a huge fire under them. They are
still used around the world where fuel is a precious commodity. Add fuel or new
coals only as needed to keep the pot boiling or simmering as required.
Flat bottom kettles are designed to
be hung above the fire or used on gridirons and stoves. Adjust the height,
placement, and fire as needed. These pots if they have tight fitting lids may
also be buried in preheated pits (The original crockpots.).
Dutch ovens or baking ovens are the
most versatile of cookware. They may be used for all kinds of cooking from stews
to biscuits. With their lipped covers, they can have heat applied both to the
bottom and top. This makes them ideal for baking.
Experience is the best teacher when
it comes to regulating the heat. Charcoal briquettes give excellent control.
Best use of either regular coals or briquettes can be achieved by setting the
fire upon a brick or stone hearth. In the field, carry an old pizza pan or
cookie sheet on which to build the fire. This reflects the heat up to your
cookware. In windy area it will also help to build or carry a wind deflector.
Excess wind will fan the fire creating too much heat and reducing the longevity
of the coals.
Baking Temperature
Chart
Dutch oven temperature rules using
charcoal briquettes. For each size, the numbers give the quantity of briquettes
to place on top and bottom. Lift and rotate your oven 1/4 turn every 10 to 15
minutes then rotate the lid 1/4 turn in the opposite direction to avoid hot
spots.
