There is nothing more comforting than a camping trip. After enjoying a day in the fresh air, you're most likely to have a fantastic meal. The brand of camp stove you use when you go camping can make all the difference.

Camping Cast Iron Cookware

Texsport Pre-Seasoned Cast Iron Dutch Oven without Legs (Gray, 2 Quart)

camping cast iron cookware – click on the image below for more information.

• Factory pre-seasoned finish offers better protection against rust
• Provides an non-stick surface
• Long lasting durability
• Resistant to chipping and warping
• Greater heat distribution and keep food warm longer

camping cast iron cookware

Factory pre-seasoned finish offers better protection against rust and provides an non-stick surface at the same time. With its long lasting durability, resistance to chipping and warping, greater heat distribution, and ability to keep food warm longer, pre-seasoned cast iron should be a staple in any kitchen – outdoors or in!

Texsport Pre-Seasoned Cast Iron Dutch Oven without Legs (Gray, 2 Quart)

Click on the button for more camping cast iron cookware information and reviews.

There is nothing more comforting than going camping. After spending your day in the open spaces, you're going to want to enjoy a wonderful meal. The kind of cookware you bring with you when you go camping out will make all the difference.

Camping Cast Iron Cookware

Texsport Pre-Seasoned Cast Iron Dutch Oven – 8 Quart

camping cast iron cookware – click on the image below for more information.

• Factory pre-seasoned finish offers better protection against rust
• Provides an non-stick surface
• Long lasting durability
• Resistant to chipping and warping
• Greater heat distribution and keep food warm longer

camping cast iron cookware

Factory pre-seasoned finish offers better protection against rust and provides an non-stick surface at the same time. With its long lasting durability, resistance to chipping and warping, greater heat distribution, and ability to keep food warm longer, pre-seasoned cast iron should be a staple in any kitchen – outdoors or in!

Texsport Pre-Seasoned Cast Iron Dutch Oven – 8 Quart

Click on the button for more camping cast iron cookware information and reviews.

With Cookware, Cast Iron just can’t be Improved Upon

Article by Johnny Gilbert

Cast iron cookware has been around us ever since the dark ages of course. They used it back then because they didn’t have anything else. These days, when people have great choices in all kinds of modern kitchenware however, when you see people choosing cookware, cast iron still comes up near the top of the list often. With cookware, cast iron is just something that cannot be improved upon for variety of reasons. To begin with, it’s a heavy enough surface that it will heat evenly, even if a tiny gas burner is all that’s heating up the the dish.

Certainly it’s a little slow, and it takes a little more energy than thinner and more modern cookware to heat; but once it’s ready, there’s quite nothing like cast iron for certain kinds of foods that we’ve all really come to love – fried hamburgers, omelettes cooked with flavor, and seared and browned steak. With cast iron ware, you find it everywhere. You’ll find it at every kitchenware department, and you also find it at a few camping stores. Taking care of cast iron though is a different matter – it’s the product of a different age, and it needs a certain amount of user care. And that’s something that might be in short supply to someone in today’s world of intelligently designed minimal-care equipment.

A particular problem with the kind of cooking you would prefer to do with cast iron cookware is that it tends to build up grease on the surface. The great thing with iron though is that you can subject it to almost any kind of punishment – all manner of cleaning. Use fine-grained sandpaper attached to a power tool to sand the surface to perfection. If you don’t want anything quite so crude, try soaking your cookware in water mixed with a bit of vinegar overnight. You’d be surprised how well it loosens up grease buildup.

Here is a cool trick to try with cookware. Cast iron takes any kind of beating. You could leave it in your oven, and turn on the self-cleaning cycle. Your oven will certainly clean itself, and it will clean the iron pan inside too.

Each time you put your cast iron pan through anything that rough though, you will strip it of its smooth oiled surface that gives it its nonstick qualities. Every time you give your pan a thorough cleaning like that, you’ll need to build the nonstick surface up from scratch, in a process that’s called seasoning. To season your iron pan, coat it with bacon grease all over, inside and out, and heat it up in your oven for a short time. Once you wipe it off, you should have a nicely seasoned article of kitchenware that will do great with any kind of deliciously fried foods.

There is nothing more enjoyable than taking a camping trip. After spending your day in the open spaces, you're going to want a delicious dinner. The type of cookware you bring along when you go camping out is going to make all the difference.

Camping Cook Pots

Lodge Logic L8DOL3 Pre-Seasoned 5-Quart Dutch Oven with Loop Handles

camping cook pots – click on the image below for more information.

• Measures 10-1/4-inch in diameter and 4-inch deep; lifetime warranty.
• Self-basting domed lid preserves moisture; loop handles aid in carrying
• Pre-seasoned with vegetable oil formula and ready for immediate use
• Rugged cast-iron construction heats slowly and evenly
• 5-Quart Dutch oven with cast-iron lid ideal for slow-cooking foods

camping cook pots

New style 5 qt dutch oven with loop handles. The original slow cooker, this seasoned-ready to use dutch oven with iron cover cooks meats to perfection.The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge’s Logic line of cookware comes factory pre-seasoned with the company’s vegetable oil formula, and is ready to use right out of the box.

At 10-1/4 inches in diameter and 4 inches deep, this 5-quart Dutch oven holds a heap of chili, chicken and rice, or fruit cobbler. This model is not the campfire style, with legs, wire handle, and a lid for coals. This one is flat-bottomed to sit on a stovetop burner or in the oven, with a domed lid that sends moisture back into the pot. Loop handles aid in carrying with oven mitts. While the Dutch oven comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After the meal is done, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately. Lodge covers the sturdy oven with a lifetime limited warranty against defects, and when cared for properly, this virtually indestructible pan should last for generations. –Ann Bieri

Lodge Logic L8DOL3 Pre-Seasoned 5-Quart Dutch Oven with Loop Handles

Click on the button for more camping cook pots information and reviews.

camping cook pots question by Jordan B: Simply way to cook potatoes over fire?
I have a simple pot, some potatoes, some corned beef, some water, a wooden spoon, a knife, a fire, and salt and pepper. What can I make? No fancy stuff, this is simple. Like camping food, with these items.

camping cook pots best answer:

Answer by Akib
There’s nothing like good food, and sometimes it seems even better when prepared and eaten in the great outdoors. Potatoes are simple, delicious, and easy to carry in your camping gear. They’re more nutritious than marshmallows and just as easy to prepare.

There are more ways than one to make great campfire potatoes, and I’ll give you two ways to enjoy your spuds. Each varies in the amount of equipment and attention needed. Being everyone favorite camp chef is easy when you can make a simple potato taste like heaven.

Method one – Baked Potatoes

This is by far the easiest way to make potatoes or even sweet potatoes in your campfire. All you need is a well established campfire with a good coal bed, your potatoes, and some tinfoil. If you want to be really old fashioned about it, you can do away with the foil and simply discard the skin, unless you’re addicted to the nutty roasted flavor of really good ‘tater skins.

Since making baked potatoes in camp is a time consuming process, I always start them before preparing the rest of the meal. Just as when you make baked potatoes at home, be sure to poke holes in the potatoes so they don’t explode.

1. Create an “oven” area in your campfire. I like to scrape my coals over to one side, leaving some empty space. I use a big rock or the metal side of a campfire ring to reflect the heat from the coals over the empty space that I’ve made.

2. Place the foil wrapped potatoes into the “oven” space and leave them alone to roast. Leave at least an inch between each potato, and don’t feel like you need to fuss over the little guys. After you’ve got your potatoes in, feel free to do something fun for a while or get started on the rest of your dinner.

3. After about 30 minutes, move your potatoes around. I like to use a long handled set of barbecue tongs for this and other dangerous maneuvering about the campfire. Try to just rotate each one, and notice whether they’re starting to feel soft yet.

If your potatoes are very small, they will take less time and may even be done at this point. Giant potatoes take a lot longer, but are worth the wait! Sweet potatoes in general will take less time than russets, reds, or whites.

4. Check your potatoes 15 minutes later. If they’re still not ready, just give it some more time. A lot depends on the heat of your “oven”. Be careful removing those potatoes, and wait just a few minutes before unwrapping them.

You may want to “test” the largest potato by opening the foil carefully and cutting the potato

open. If it’s not done inside, give them a little more time.

5. Last, and certainly not least, enjoy your spuds! You can add all kinds of goodies to them, use them as a base for camp stew, and hope that you’ll have leftovers to enjoy the following morning or even for the next day’s lunch (mm mm…camp potato salad!)

So, you came prepared! You’ve got a frying pan or wok, some olive oil or butter, and some salt and pepper! You’re ready to make fried potatoes.

If you’re just coming overnight and bringing along all your food in a cooler, you may consider pre-cooking your potatoes at home. Or, you might have leftover baked potatoes from the night before, in which case you’re going to have the BEST fried potatoes ever.

1. Cut your potatoes up into chunks. If you’ve got raw potatoes, they’ll cook faster if they’re in very small pieces. Pre-cooked potatoes just need browning and seasoning, so they’ll take considerably less time. If you’re like me, you might want to add some chopped onion, garlic and peppers to your skillet.

If cooking raw potatoes, add them as the potatoes just start to soften. If your spuds are pre-cooked, you can throw everything in at once.

2. Be ready to pay close attention to your potatoes. Cooking over a campfire is risky so be sure you’ve got long hair tied up, loose clothing tucked in, and a good oven mitt handy. It doesn’t hurt to use a long handled spatula for these potatoes, either.

3. Put oil or butter into your skillet before you put it on the fire. I could tell you a story about oil and a campfire….

4. Carefully add potatoes to the skillet. If you’ve got a good hot fire, you might consider pulling your pan off the fire and having a helper put your potatoes in while you hold the pan. Or, set it down on a heatproof surface and put them in yourself.

Be sure not to put in too many potatoes – just cover the bottom of the frying pan and leave a little room to maneuver the tasty little morsels. You can always make more than one batch if you’ve got to. Cooking for a crowd? You can always use an extra pan or two.

5. Fry em’ up! Keep the potatoes moving. Even if you’ve got a nonstick surface, the extreme heat combined with the sugar and starch in the spuds will cause your potatoes to stick to the frying pan instead of your ribs.

I always add a little salt and pepper along with some herbs (Italian seasoning works well) about halfway through the cooking process. Just